Chickpea Rice Pulao With Veggies And Pulaobiryani Masala Recipes

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CHICKPEA RICE PULAO WITH VEGGIES AND PULAO/BIRYANI MASALA



Chickpea Rice Pulao with Veggies and Pulao/Biryani Masala image

Chickpea Rice Pulao with Pulao/Biryani Masala. Easy One Pot meal w/ chickpeas, basmati rice and vegetables. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free

Provided by Vegan Richa

Categories     One Pot meal

Time 55m

Number Of Ingredients 26

5 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 tsp black peppercorns (use 1/3 tsp for less heat)
1 bay leaf
1 star anise
1 black cardamom
2 green cardamoms whole or seeds
4 cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup white basmati rice
1 tsp oil
1/4 tsp cumin seeds
1 cup chopped red onion
1.5 tbsp garlic paste
2 tsp ginger paste
1/2 tsp turmeric
1/4 to 1/2 tsp cayenne
1.5 tbsp pulao/biryani masala home made (above or store bought)
1 cup chopped tomato (1 large tomato)
1 cup small chopped assorted vegetables ( like chopped carrots, green beans, cauliflower etc.)
15 oz can chickpeas (or 1.5 cups cooked or use other beans of choice)
3/4 to 1 tsp salt
1.5 cups water
cilantro, mint, lemon juice for garnish

Steps:

  • In a small skillet, dry roast all the whole spices through cloves over medium-low heat until they get fragrant and coriander seeds change color. (do not brown). Stir occasionally. This will take 1 to 3 minutes . Cool, transfer to a spice grinder and grind with the cinnamon and nutmeg. Keep aside or store in an airtight container. makes about 3 Tablespoons, half of which will be used for the pulao.
  • Soak the basmati rice in water for about 15 minutes (the next few steps take that much time, so no planning needed).
  • Heat oil in a pressure cooker over medium heat (IP on saute). Add cumin seeds and cook for a minute or until fragrant.
  • Add onions, a generous pinch of salt and a generous pinch of sugar and cook until golden. 5 to 7 minutes. Add ginger, garlic, turmeric, cayenne, pulao masala and mix well. Cook for few seconds or until very fragrant. Add tomatoes and a tbsp of water and cook until the tomatoes are saucy. Mash the larger pieces. about 5 minutes.
  • Add the vegetables, chickpeas and salt and mix well. Cook for a minute.
  • Drain the rice, add to the pressure cooker. Add scant 1.5 cups of water and mix well. Close the lid and cook for 1 to 3 minute on Manual in Instant Pot (or cook for 1 whistle) - Depends on the type/brand of rice.
  • Let the pressure release naturally. Add a dash of lemon juice and fluff. Taste and adjust salt if needed and mix. Garnish with cilantro and chopped mint. Serve with non dairy yogurt, raita, pickle or mango/mango salsa

Nutrition Facts : Calories 764 kcal, Carbohydrate 142 g, Protein 30 g, Fat 10 g, SaturatedFat 1 g, Sodium 398 mg, Fiber 26 g, Sugar 13 g, ServingSize 1 serving

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