Green Chickpea Pulao: Indian-Style Rice
[Vegan]
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint! Read more about Rinku Bhattacharya
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Green Chickpea Pulao: Indian-Style Rice [Vegan]
A springy one dish meal with fresh green garbanzos.
Ingredients You Need for Green Chickpea Pulao: Indian-Style Rice [Vegan]
How to Prepare Green Chickpea Pulao: Indian-Style Rice [Vegan]
- Heat the oil on medium heat and add in the cumin seeds and wait until the seeds begin to sizzle, add in the cloves and stir well. Add in the onion and cook the onions until soft and beginning to turn a nice shade of toffee gold.
- Stir in the rice and cook for about 3 minutes, until the grains are well coated with the mixture.
- Add in the green chickpeas, turmeric and the salt and the water. Bring to a simmer and cover and cook for 15 minutes. Check to ensure that the water is mostly absorbed. The grains should be still moist.
- Let the rice rest for at least 15 minutes, before serving the rice.
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When do you add the cardamom and cinnamon sticks?
I am curious to know where you picked up your green chickpeas?