Golden Chickpea And Spinach Pulao Recipe

About this recipe

A hearty and flavorful one-pot dish combining protein-rich chickpeas, nutrient-packed spinach, and fragrant basmati rice. Perfect for a satisfying dinner.

Ingredients

• 200 g Spinach (Palak)
• 1 kg Basmati Rice
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• - Coriander Powder
• 45 g Garam Masala
• 100 g Salt

Instructions

1. 1. Wash and rinse the basmati rice thoroughly, then soak for 15 minutes.
2. 2. Heat oil in a large pan and add cumin seeds; let them splutter for 30 seconds.
3. 3. Add finely chopped onion, garlic, ginger, and green chili; sauté until golden brown.
4. 4. Stir in chopped tomatoes and cook until they soften and form a thick paste.
5. 5. Mix turmeric, coriander powder, and garam masala into the pan and sauté for 1 minute.
6. 6. Add the cooked chickpeas and spinach leaves; stir well to combine with the spice mixture.
7. 7. Drain the soaked rice and add it to the pan; gently mix with the vegetables and spices.
8. 8. Pour in water and season with salt; bring the mixture to a boil over medium heat.
9. 9. Cover the pan, reduce the heat to low, and let it simmer for 15 minutes until the rice is cooked.
10. 10. Turn off the heat and let the pulao sit covered for 5 minutes to allow the flavors to meld.
11. 11. Fluff the rice gently with a fork and serve warm, garnished with fresh coriander leaves if desired.