Embark on your journey to create delectable chole rice by meticulously washing and soaking the rice in approximately 2 cups of water for a minimum of 10 minutes. This crucial step is paramount to ensuring that the rice grains attain optimal moisture content, thereby resulting in a flawlessly cooked dish of chole biryani.
Simultaneously, prepare the chickpeas for your culinary masterpiece by meticulously draining the liquid from the can and washing the chickpeas thoroughly. This meticulous process guarantees that the chickpeas are clean and primed to impart their rich flavors to the chole pulao.
In a sturdy saucepan, initiate the culinary alchemy by heating oil over medium heat. Test the readiness of the oil by introducing a solitary cumin seed; upon immediate crackling, the oil is primed to infuse its essence into the chickpea biryani.
Introduce the aromatic dance of spices by incorporating cumin seeds into the heated oil. Await their harmonious crackling before introducing the enchanting trio of ginger, green chili, and turmeric, infusing the environment with an irresistible aroma synonymous with chickpea pulao.
Elevate the essence of your culinary creation by gently sautéing the succulent tomatoes alongside a sprinkle of salt until they reach a state of tender perfection, a foundational cornerstone of your tantalizing chickpea biryani.
Transition seamlessly into the heart of your gastronomic endeavor by incorporating the chickpeas and potatoes into the saucepan, allowing them to luxuriate in a simmering concoction that amplifies their innate flavors. Cover the pan and allow the symphony of flavors to intermingle over medium-low heat for approximately 8 minutes, intermittently stirring to ensure uniformity in your divine chole pulao.
Continue your culinary odyssey by introducing the soaked rice, verdant spinach, vibrant bell pepper, and invigorating water into the saucepan, orchestrating a harmonious amalgamation of flavors that epitomises the essence of chole rice. Allow the amalgamation to gracefully ascend to a crescendo as it boils fervently before serenely simmering over low heat for 12-15 minutes. Resist the urge to stir the concoction, as doing so may compromise the integrity of your enchanting chole biryani.
Elevate the sensory experience of your culinary creation by delicately infusing it with the vibrant nuances of mango powder and garam masala, carefully intertwining the essence of these exquisite seasonings into the very fabric of your delectable chickpea pulao.
Delight in the gastronomic opulence of your culinary masterpiece by savoring it either in its glorious solitude or accompanied by a tantalizing side of yogurt or pickle. Let the symphony of flavors and textures evoke a sense of culinary euphoria, as you revel in the exquisite delight that is your chole rice.
If you loved our chole pulav rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice.
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Hi I’m not sure I heard right on the video but did you say to steam potatoes first?
Pat, no need to steam the potatoes
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There is a lot of food consumed in Pakistan to make the biryani.
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Subway, hope you will enjoy the Pulav
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To marsha: could there be a problem with your browser? I was able to print the recipe on one page with no problem at all, and look forward to trying the pulav tonight. Thank you, Manula – this recipe looks easy and delicious!
I have no idea, I checked and did not find the problem.
To marsha: could there be a problem with your browser? I was able to print the recipe on one page with no problem at all, and look forward to trying the pulav tonight. Thank you, Manula – this recipe looks easy and delicious!
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Hello Manjula, I just wanted to thank you because this recipe helps to impress my Husband. I have a query do i have to add amchor in this or not??
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hi, before the rice goes into the saucepan with the other ingredients, does it have to be cooked first?
I have added a new type of biryani to my recipes since before I landed on this page I was aware of chicken and vegetable biryani. I found the right page at the right time since it is the festive season cannot end without trying new delicacies such as Chole biriyani. I have bookmarked this site so that I access the recipe whenever I need it. Thanks for posting an amazing recipe.
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Wanted to say how wonderful this turned out. Only thing I did different was I used fresh green beans instead of spinach because I thought I had some spinach but didn’t. Turned out amazingly! What needful flavor combinations. I used coconut oil as my oil too.
Sandra, good to hear that, now you have your own recipe and taste amazing.
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Hi, In you recipe Chickpea Pulav u have said to 5.Add tomatoes and salt cook until tomatoes are tender, about 2 minutes. 6.Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally. I assume since u are talking about boiling & cooking for 8 minutes there is water involved. U haven’t mentioned how much water?
Nayana, Sorry there is a mistake it should be about 6 minutes not 8 minutes, and do not add any water.
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So far, everything I’ve cooked has been wonderfull! I love that you do vegan recipes. If at all possible, I’d appreciate oil substitutions when it’s doable. I don’t cook with oil. I have a few things I use. Just wondering what you would do.
Do you avoid using all kind of oils? If you want to make less fat meal and dislike an idea or using ghee or vegetable/sunflower oil, you can use olive or coconut oil.
Hello Manjula – thank you very much — I now know how to cook. I see that you do not use onion/garlic at all in your recipes. Can you comment please? Thanks again!
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Your recipe doesn’t state each time you add water but you mention ‘bringing to the boil’ twice and when is the dish meant to be on high heat too?
Thanks
Could I check with you, can I freeze extra portions of this recipe for use another time? Thank you for your help. Biryani is delicious x
Karen Lindsay, You can
Hi Manjula Thank you for this recipe. Hing is listed in the ingredients, but when do I add it? 🙂 – Ali
Ali, Add hing same time when adding cumin seeds.
I don’t cook with proceeded foods…do i cook my dry chickpeas first then continue with recipe , being that canned beans are already cooked?
Barbara, Yes cook the chick peas first then continue with recipe.
Hi, I am a veggie who loves cooking. I loved the recipes you have shared and this one is really tempting. Surely gonna try this at home. Once I am away from home I need these life savior for me. Thanks for sharing the recipe.
Thanks Rajeev
Thanks for your recipe and please let me know when to add hing.
Thanks Hema
Hemamalini, Just after you add cumin seeds to the oil
I would like to make this recipe with brown basmati rice instead of white, and the difference in cooking time is about 30 more minutes for brown. Any thoughts on how to modify this recipe accordingly or if I need to at all? I’m just afraid that if I put the rice in as instructed, everything else in the pot will be mush by the time the rice is done. Any help will be appreciated!
Recipe doesn’t tell when to add the turmeric or amchoor…
McGee, For amchoor check the step 8, and yes I forgot to mention about turmeric thank you for pointing it out I will correct the recipe, you should add turmeric when you are adding ginger at step 4.
To marsha: could there be a problem with your browser? I was able to print the recipe on one page with no problem at all, and look forward to trying the pulav tonight. Thank you, Manula – this recipe looks easy and delicious!
Why can’t you print out this recipe? Most have a way to print them. I also can’t understand her listening to the video. Very frustrating since her written recipe doesn’t correspond with everything I think she is saying.
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