Spiced Chickpea & Veggie Pulao

This Spiced Chickpea & Veggie Pulao is a super easy one-pot meal. It's got fluffy rice and tender chickpeas, all with a gentle spice.

Ingredients

• 2 cups Basmati rice
• 4 cups water (for rice cooking)
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 bay leaves
• 4 green cardamom pods
• 2 cloves
• 1 cinnamon stick (2.5 cm piece)
• 0.5 teaspoon asafoetida (hing)
• 1 large onion
• 3 cloves garlic
• 1.5 cm ginger
• 2 medium carrots
• 1 cup frozen green peas
• 0.5 cup chopped green beans
• 1.5 cups cooked chickpeas (from 0.75 cup dried chickpeas)
• 1 large tomato
• 1 teaspoon turmeric powder
• 1.5 teaspoons coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1.5 teaspoons salt
• 0.5 cup fresh cilantro leaves
• 2 tablespoons lemon juice

Instructions

1. Rinse 2 cups Basmati rice thoroughly under cold running water until the water runs clear. Soak the rinsed rice in 4 cups fresh water for 20 minutes.
2. While the rice soaks, finely chop 1 large onion. Peel and finely chop 3 cloves garlic. Peel and grate or finely chop 1.5 cm ginger. Cut 2 medium carrots into 0.5 cm dice. Chop 0.5 cup green beans into 0.5 cm pieces. Dice 1 large tomato.
3. If using dried chickpeas, soak 0.75 cup dried chickpeas overnight. Drain the soaked chickpeas, add them to a pressure cooker with enough fresh water to cover by 5 cm, and cook for 4-5 whistles (approximately 15-20 minutes on Instant Pot, set to high pressure with natural release), or until tender. Drain and set aside 1.5 cups cooked chickpeas.
4. Heat 2 tablespoons ghee in a large pot or heavy-bottomed pan over medium heat. Add 1 teaspoon cumin seeds, 2 bay leaves, 4 green cardamom pods, 2 cloves, and 1 cinnamon stick. Sauté for 30 seconds until aromatic.
5. Add the finely chopped 1 large onion and 0.5 teaspoon asafoetida (hing). Cook for 5-7 minutes, stirring occasionally, until the onion turns golden brown.
6. Stir in the finely chopped 3 cloves garlic and grated 1.5 cm ginger. Cook for 1 minute until fragrant, making sure not to burn the garlic.
7. Add the diced 2 medium carrots, 0.5 cup chopped green beans, and 1 cup frozen green peas to the pot. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften slightly.
8. Add the diced 1 large tomato, 1 teaspoon turmeric powder, 1.5 teaspoons coriander powder, 1 teaspoon garam masala, and 0.5 teaspoon red chili powder. Cook for 5 minutes, stirring frequently, until the tomato breaks down and the spices are well combined with the vegetables, and the oil starts to separate.
9. Drain the soaked Basmati rice and add it to the pot along with the 1.5 cups cooked chickpeas. Gently mix for 1 minute to coat the rice and chickpeas with the spice mixture.
10. Pour in 4 cups fresh water and add 1.5 teaspoons salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through.
11. Once the rice is cooked, turn off the heat and let the pulao rest, covered, for 10 minutes. This allows the steam to distribute evenly and the rice grains to separate.
12. Fluff the pulao gently with a fork. Transfer the Spiced Chickpea & Veggie Pulao to serving bowls. Garnish with 0.5 cup fresh cilantro leaves, chopped, and drizzle with 2 tablespoons lemon juice. Serve hot with raita or plain yogurt.

View the interactive Spiced Chickpea & Veggie Pulao recipe