With the goodness of palak and chickpeas, this green pulao is rich in flavours and health both!CHOLE PALAK PULAOIngredients1 cup chickpeas (chole), soaked for 6-8 hours, drained and boiled till ¾ done with cooking liquor reserved1 medium bunch spinach leaves (palak), blanched and pureed 1½ cups Basmati rice, soaked for 30 minutes and drained 2 tbsps ghee1 tsp cumin seeds5-6 black peppercorns3-4 cloves1 inch cinnamon stick2 bay leaves1 large onion, thinly sliced1 green chilli, slit1 tbsp ginger-garlic pasteSalt to tasteFresh coriander sprig for garnishPapads to serveSalad to serveRaita to serveMethod1. Heat ghee in a deep non-stick pan. Add cumin seeds, black peppercorns, cloves, cinnamon stick, and bay leaves and sauté till fragrant. Add onion, mix and cook till translucent. 2. Add green chilli and ginger-garlic paste and sauté for 1-2 minutes. 3. Add spinach puree and mix well. Cook for 1-2 minutes. Add chickpeas and mix till well combined. 4. Add rice and mix with light hands. Add 3 cups of the reserved cooking liquor. Add salt, mix and let it come to a boil. Cover and cook on low heat for 15-20 minutes or till the rice and chickpeas are cooked completely. 5. Switch the heat off and allow the pulao to rest for 5 minutes. Transfer it on a serving plate. Garnish with coriander sprig and serve hot with papads, salad and raita.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #CholePalakPulao
