CholeRice

Perfect with Protein and quick to make

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat Oil: Take a pressure cooker and heat 2 teaspoons of oil over medium heat. Temper Spices: Once the oil is hot, add the cumin seeds (jeera). Let them crackle. Add Asafoetida: Add a pinch of asafoetida (hing). Sauté Onions: Add the chopped onion and sauté until it turns translucent or light pink. Cook Tomato Puree: Add the tomato puree (the mixture of tomato and garlic cloves). If you want, you can add some minced ginger now. Cook Masala: Cook the tomato mixture until it looks like it's starting to release oil from the sides (this indicates the masala is cooked well). You can add your desired spices now and sauté them briefly. Add Chickpeas: Add the washed and soaked chickpeas (chole) and mix everything together. If the mixture seems too dry, add about 2 tablespoons of water and cook for a minute or two. Add Rice and Water: Add the washed and soaked rice. Then, add double the amount of water compared to the rice (2 cups of water for 1 cup of rice). Pressure Cook: Close the lid of the pressure cooker. Cook for 2 whistles on a medium to slow flame. Finish: Turn off the heat and allow the pressure to release naturally. Once the pressure is gone, open the cooker and fluff the pulao gently with a fork.