Chole Pulao

Chole Pulao is a fragrant and wholesome one-pot dish that combines spiced chickpeas with flavorful basmati rice, making it a perfect healthy lunch option. This dish is not only rich in protein but also offers a delightful medley of spices that tantalize the taste buds.

Ingredients

• Basmati rice - 1 cup
• Chickpeas (cooked) - 1 cup
• Onion (finely chopped) - 1 medium
• Tomato (chopped) - 1 medium
• Ginger (grated) - 1 tsp
• Garlic (minced) - 1 tsp
• Green chili (slit) - 1
• Cumin seeds - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Cilantro (chopped) - 2 tbsp
• Vegetable oil - 2 tbsp
• Water - 2 cups

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onion and sauté until it turns golden brown.
4. Stir in the grated ginger, minced garlic, and slit green chili; cook for 1-2 minutes until fragrant.
5. Add the chopped tomato, coriander powder, turmeric powder, and salt. Cook until the tomatoes soften.
6. Incorporate the cooked chickpeas and mix well, allowing them to absorb the flavors for about 3-4 minutes.
7. Drain the soaked rice and add it to the pot, gently mixing it with the chickpea mixture.
8. Pour in 2 cups of water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes until the rice is cooked and water is absorbed.
9. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
10. Garnish with chopped cilantro and serve hot.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in protein due to chickpeas, promoting muscle health.
• Rich in fiber, aiding digestion and promoting satiety.

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