Chole Pulao

Instructions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

2. 2

   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3. 3

   Add the finely chopped onion and sauté until golden brown.

4. 4

   Add the ginger-garlic paste and green chili, and sauté for another minute.

5. 5

   Add the finely chopped tomato and cook until it becomes soft and mushy.

6. 6

   Add the turmeric powder, garam masala, and salt. Mix well.

7. 7

   Add the cooked chole (chickpeas) and stir to combine with the spices.

8. 8

   Add the soaked and drained basmati rice to the pan. Gently mix to coat the rice with the spices and chickpeas.

9. 9

   Pour in 2 cups of water and bring to a boil. Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.

10. 10

    Turn off the heat and let the pulao sit covered for another 5 minutes.

11. 11

    Fluff the rice gently with a fork and garnish with fresh coriander leaves.

12. 12

    Serve hot and enjoy your delicious Chole Pulao!