Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney

Name: Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Cuisine: Indian
Ingredients: 2 cup Basmati Rice (2 cups Basmati rice); 1 cup Chickpeas (1 cup Kabuli Chana (White Chickpeas)); 2 tbsp Vegetable Oil (2 tablespoon Oil + 1 teaspoon Oil); 1 piece Tomato (1 Tomato); 2 pieces Yellow Onion (1 Onion thinly sliced + 1 Onion thinly sliced); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); 1 tbsp Ginger Garlic Paste (1 tablespoon Ginger Garlic Paste); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 0 pieces Table Salt (Salt as required + Salt as required); 0 pieces Coriander Seed (Coriander (Dhania) Leaves for garnish, chopped); 1 tsp Sesame Oil (1 teaspoon Sesame (Gingelly) Oil); ½ cup Date (1/2 cup Dates pitted); 4 pieces Red Chili (4 Fresh Red Chilli)

A Pakistani pulao made with chickpeas and whole spices, served with a sweet and spicy date-onion chutney.

75 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Ingredients

For 4 servings

Basmati Rice2 cup · 2 cups Basmati rice
Chickpeas1 cup · 1 cup Kabuli Chana (White Chickpeas)
Vegetable Oil2 tbsp · 2 tablespoon Oil + 1 teaspoon Oil
Tomato1 piece · 1 Tomato
Yellow Onion2 pieces · 1 Onion thinly sliced + 1 Onion thinly sliced
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cloves2 pieces · 2 Cloves (Laung)
Ginger Garlic Paste1 tbsp · 1 tablespoon Ginger Garlic Paste
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Table Salt0 pieces · Salt as required + Salt as required
Coriander Seed0 pieces · Coriander (Dhania) Leaves for garnish, chopped
Sesame Oil1 tsp · 1 teaspoon Sesame (Gingelly) Oil
Date½ cup · 1/2 cup Dates pitted
Red Chili4 pieces · 4 Fresh Red Chilli

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Steps

1Soak chickpeas for an hour. Cook chickpeas in a pressure cooker with water for 3 whistles. Drain the water from the cooked chickpeas, mix salt and keep aside.
2Soak the basmati rice for 30 minutes.
3In a medium pan/pressure cooker, heat oil over medium heat. Add onions, cinnamon, cloves, cardamom, bay leaf and tomato. Sauté onion until they become soft and transparent.
4Once the onions are cooked, add ginger garlic paste and mix well. Add cooked chickpeas, red chilli powder, turmeric powder, coriander powder, cumin powder and mix everything properly. Cook for about a minute.
5After a minute, add soaked basmati rice and required amount of water. Cover and cook until the water is drained and rice is cooked well. In case of using pressure cooker, cook over medium heat for 2 whistles. Garnish it with coriander.
6To make the Sweet Hot Date Onion Chutney: Soak the red chilies in a cup of hot water for 10 minutes and keep aside.
7Meanwhile, heat oil in a frying pan and add onions. Add required amount of salt.
8Sauté until the onions become slightly brown. Once browned, remove from the stovetop and keep aside.
9Chop dates finely. Soak dates in water for 10 minutes so that they can be chopped easily.
10Drain water from chilies. Grind chopped dates and chilies in a mixer for about 5 minutes. Add the onion mixture and grind to a fine smooth paste in a mixer grinder and the chutney is ready to be served.
11Serve the Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney, Burani Raita and a roasted Papad for a delicious meal.