With the goodness of palak and chickpeas, this green pulao is rich in flavours and health both!CHOLE PALAK PULAOIngredients:1 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 serveMethod:1. 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.FOODFOOD is now in the USA on DISH Network at Channel No 713. Please Upgrade to hindi mega pack to watch FOODFOODClick to Subscribe: http://bit.ly/foodfoodIndia Website: http://www.foodfood.com Wonderchef Kitchenware: https://goo.gl/YCPnTYFacebook: https://www.facebook.com/FoodFood Twitter: https://twitter.com/FoodFood Instagram: http://instagram.com/foodfoodtv
