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Indian Chana Pulao | Spiced Chickpea Rice Pot
(0)
30 min
Quick
Knuspr-Küche
Aromatisches indisches Chana Pulao mit zarten Kichererbsen, duftendem Basmatireis und feinen Gewürzen. Ein köstliches vegetarisches One-Pot-Hauptgericht für jeden Tag.
Preparation method
Preparation
Rinse the basmati rice thoroughly under cold running water until the water runs clear, then drain. Drain the chickpeas in a colander, rinse thoroughly and drain.
Peel the yellow onion and slice it into thin strips. Peel the garlic cloves and fresh ginger, then finely chop or grate them.
Cooking
Heat the ghee in a large pot or Dutch oven over medium heat. Add the onion strips and sauté for 4-5 minutes until golden brown. Add the garlic, ginger, ground cumin, turmeric powder, and garam masala, and sauté for about 1 minute until fragrant.
Chef's tip
For an especially fluffy result, do not open the pot under any circumstances during the 15-minute cooking time so that the steam stays trapped.
Leftovers are wonderful to reheat the next day or take along to the office as meal prep.
15 min
Under an hour
