Spiced Chickpea and Vegetable Pulao

A flavorful and hearty rice dish with chickpeas and mixed vegetables.

Ingredients

Instructions

1. Rinse basmati rice under cold water until the water runs clear. Soak for 15 minutes, then drain.
2. Heat oil or ghee in a pot. Add cumin seeds, bay leaf, and cinnamon stick. Let them splutter.
3. Add slit green chilies (if using) and sauté for a few seconds.
4. Add diced tomatoes, chickpeas, mixed vegetables, garam masala, turmeric, and salt. Sauté for 5-7 minutes until the tomatoes soften.
5. Add drained basmati rice and gently sauté for 2-3 minutes.
6. Pour in water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and the liquid is absorbed.
7. Let the pulao rest for 5 minutes before fluffing with a fork.
8. Remove bay leaf and cinnamon stick before serving.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 20 mins

Cook Time: 40 mins

Serving Size: 2

Meal Type: lunch