Fresh Chickpeas Pulao | Hare Chane ka Pulav

I have posted Fresh Chickpeas Paneer Gravy some time back and I used the remaining chickpeas to make this delicious pulao.Pulaos are the most easiest one pot meal which I prepare on those lazy afternoons when I run out of ideas.

I usually take a easy route to make simple pulaos but when I am in a good mood I love to grind fresh masala which makes the pulao really aromatic.The addition of fresh coconut and marati moggu in the masala mixture makes it taste unique,it gives the taste of a typical Bangalore Darshini kind of pulaos.If you can get hold of fresh chickpeas do give a try this pulao definitely,if you do not find them you can use mixed vegetables or soya chunks or fresh green peas to make this aromatic pulao.

Fresh Chickpeas Pulao Recipe:

(Serves 2)

Ingredients:
1 cup Basmati Rice
2 cups Water

1 cup Fresh Chickpeas

2 Onions,sliced
8-10 Cashewnuts

2 tbsp Oil

1 tbsp Ghee

1 Bayleaf

Salt to taste

to grind:

1/4 cup freshly grated Coconut

3-4 Green Chillies

3-4 Garlic pods

3/4" Ginger

1/2 cup Mint leaves

1/2 cup Coriander leaves

1" Cinnamon stick

2-3 Cloves 

1-2 Marathi Moggu(optional)

Method:

• Make a coarse paste out of the ingredients mentioned under 'to grind' by adding little water.
• Clean the rice and soak it in water for 10 mins.
• In a pan/kadai heat oil and add bay leaf,cashewnuts and then add onions and fry it till it becomes soft and add all the fresh chickpeas and fry until its half cooked.
• Add the ground masala and fry well until the raw smell disappears.
• Add soaked and drained basmati rice and fry it for some time and add salt and fry it a bit and then add water.Now pour this mixture either into a rice cooker bowl and cook it until it is done.You can even pressure cook for 1 whistle and reduce the flame and cook it for 8-10 mins.

Serve hot with tomato onion raitha.

Notes:

1. The addition of pudina and corriander leaves adds a nice flavor to the pulav.
2. You can add mixed vegetables or fresh green peas instead of chickpeas in the recipe.
3. You can reduce the water to 1 3/4 cups to get still granular rice.
4. Marathi Moggu is a spice which looks similar to cloves and it adds a nice flavor to the pulao.If you do not get it you can avoid using it in the recipe.