Are you also bored with the same old dal-roti and plain pulao every day and want to cook something that is both nutritious and incredibly delicious? If so, then today we bring you a dish that will not only satisfy your hunger but also lift your spirits. Yes, we are talking about black chickpea pulao, which is loved by everyone in the family, from children to adults.

Why is this pulao special?

Black chickpeas are rich in protein and fiber, making them very beneficial for health. When cooked with basmati rice and fragrant whole spices, it becomes a complete meal. Serve it in your children's lunchbox or to guests – compliments are guaranteed.

To make this, you will need:
Black chickpeas: 1 cup (soaked overnight)
Basmati rice: 1.5 cups (soaked for 20 minutes)
Onions: 2 medium (sliced)
Tomatoes: 2 (finely chopped)
Ginger-garlic paste: 1 tablespoon
Whole spices: Bay leaf, cumin seeds, a piece of cinnamon, 2-3 cloves
Powdered spices: Turmeric powder, red chili powder, coriander powder, and garam masala (to taste)
Ghee or oil: 2 tablespoons
Salt: To taste

Easy method of preparation:
First, heat ghee or oil in a pressure cooker. Add cumin seeds and whole spices. As soon as they become fragrant, add the sliced ​​onions and sauté until golden brown.
Now add the ginger-garlic paste and sauté for a minute. Then add the chopped tomatoes and salt. Once the tomatoes soften, add all the powdered spices and cook until the oil separates.

Now add the soaked black chickpeas to the masala and sauté for 2 minutes. After that, add the soaked rice (drained) and mix gently so that the rice grains don't break. Now, add about 2.5 to 3 cups of water to the pressure cooker (depending on the amount of rice). Close the lid of the pressure cooker and cook until 2-3 whistles.

Then, turn off the gas and let the steam release naturally. Open the lid and garnish with fresh coriander leaves.

Serve the hot black chickpea pulao with chilled boondi raita, papad, and pickle. Trust me, the taste will linger on your palate!

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