Fragrant Vegetable Pulao With Spiced Chickpeas Recipe

About this recipe

Fragrant Vegetable Pulao with Spiced Chickpeas is a culinary delight that brings together the best of Indian flavors. Basmati rice is cooked to perfection with aromatic spices like cumin, cardamom, and cloves, while frozen mixed vegetables add vibrant color and texture. The dish is elevated by the addition of spiced chickpeas, sautéed to golden perfection, which provide a generous dose of protein for your midday energy boost. Fresh mint leaves not only brighten the flavors but also add a refreshing finish. This dish is easy to prepare and ideal for a hearty lunch. Serve it alongside raita or plain yogurt for a complete meal experience.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 200 g Soaked Chole
• 500 g Spt Frozen Mixed Vegetables
• 1 Bunch Mint Leaves (Pudina)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 G Mongri Fali/Radish Pods(500 Gm)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 50 g Cloves
• 100g Satyam Chia Seeds: 100 Gms
• 100 g Kings Birista Fried Onion Flakes
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes, then drain it.
2. 2. Heat vegetable oil in a deep pan and add cumin seeds, cloves, cardamom pods, and the bay leaf; sauté until aromatic.
3. 3. Add the ginger and garlic, finely chopped, into the pan and cook for 2 minutes until fragrant.
4. 4. Stir in the fried onion flakes, turmeric powder, coriander powder, and red chili powder; mix well for uniform seasoning.
5. 5. Add the frozen mixed vegetables and cook for 3-4 minutes, stirring occasionally, allowing them to soften slightly.
6. 6. Pour in the soaked and drained rice, gently mixing it with the spices and vegetables for an even coating.
7. 7. Add 400 ml of water and a pinch of salt; bring to a boil, then reduce heat to low and cover with a lid.
8. 8. Simmer for 12-15 minutes until the rice is cooked and fluffy, with water fully absorbed.
9. 9. In a separate pan, heat a small amount of oil, then add the boiled chickpeas and sauté them with salt, coriander powder, and red chili powder for 3-4 minutes.
10. 10. Plate the fragrant pulao and top it with the spiced chickpeas for a protein-packed garnish.
11. 11. Chop fresh mint leaves and sprinkle them generously over the dish for a burst of freshness.
12. 12. Serve the fragrant vegetable pulao hot, paired with a side of raita or plain yogurt if desired.