Lunch
Pakistani Chickpeas Pulao Recipe With Sweet Hot Date Onion Chutney Recipe At Home
Learn how to prepare Pakistani Chickpeas Pulao Recipe With Sweet Hot Date Onion Chutney Recipe At Home with this simple recipe. Perfect for Lunch and ideal for Pakistani lovers....
⏱️
45 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 cups Basmati rice
- 1 cup Kabuli Chana (White Chickpeas)
- 2 tablespoon Sunflower Oil
- 1 Tomato
- 1 Onion - thinly sliced
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Bay leaf (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- Salt - as required
- Coriander (Dhania) Leaves - for garnish
- 1 Onion - thinly sliced
- 1 teaspoon Sunflower Oil
- 1 teaspoon Sesame (Gingelly) Oil
- 1/2 cup Dates - pitted
- 4 Fresh Red Chilli
- Salt - as required
Instructions
1
To begin with Pakistani Chickpeas Pulao With sugary fiery Date bulb veggie Chutney, firstly soak chick peas for an hour.
2
toast chickpeas in a pressure cooker with moisture for 3 whistles.
3
strain the moisture from the cooked chickpeas, pulse seasoning and keep it aside.On the other hand, soak the basmati rice for 30 mins.In a medium skillet/pressure cooker, bring to temperature cooking oil over medium bring to temperature.
4
stream in in onions, cinnamon, cloves, cardamom, bay leaf and bulb veggie.
5
Sauté bulb veggie until they become soft and transparent.Once the onions are cooked, stream in in ginger garlic paste and pulse well.
6
stream in in cooked chickpeas, red chilli ground mix, turmeric ground mix, coriander ground mix, cumin ground mix and pulse everything properly.
7
toast for about a minute.After a minute, stream in in soaked basmati rice and required amount of moisture.
8
wrap and toast until the moisture is drained and rice is cooked well.
9
In case of using pressure cooker, toast over medium bring to temperature for 2 whistles.
10
decorate it with coriander.The next step is to make the sugary fiery Date bulb veggie Chutney.
11
Firstly, soak the red chilies in a cup of fiery moisture for 10 mins and keep it aside.Meanwhile, bring to temperature cooking oil in a frying skillet and stream in in onions.
12
stream in in required amount of seasoning.Sauté until the onions become slightly brown.
13
Once browned, remove from the stovetop and keep them aside.Chop dates finely.
14
It’s good to soak dates in moisture for 10 mins so that it can be diced easily.strain moisture from chilies.
15
Grind diced dates and chilies in a mixer for about 5 mins.
16
stream in in the bulb veggie mixture and grind to a fine velvety paste in a mixer grinder and the chutney is ready to be served.present the Pakistani Chickpeas Pulao With sugary fiery Date bulb veggie Chutney, Burani Raita and a roasted Papad for a palatable meal.
Recipe Information
Cuisine
Pakistani
Pakistani
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
75 mins
75 mins
Recipe Time chart
Preparation Time
45 minsCooking Time
30 minsTotal Time
75 minsMaster Chef
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