Aloo Chole Pulao Recipe

Aloo Chole Pulao is a wholesome and flavorful one-pot rice dish that combines tender potatoes aloo and chickpeas chole with fragrant basmati rice and aromatic spices. This hearty meal is layered with flavors from whole spices like cumin, bay leaf, and cloves, along with turmeric and garam masala for warmth and depth. Often garnished with fresh cilantro and served with raita or pickle, it’s a satisfying and convenient option for lunch or dinner, bringing together protein, carbs, and spices in a single delicious preparation

Ingredients Soaking Rice

1.5 Cup basmati rice

As needed water

1/2 Cup chickpeas

As needed water

A pinch baking soda

1 NO black cardamom

1 NO bay leaf

Pulao

1 Tablespoon ghee

1 Tablespoon oil

1 Tablespoon cumin seeds

3 Medium size onion (sliced)

2 Tablespoon ginger garlic paste

3 NOS green chili (slit)

A splash hot water

1 NO tomato (roughly sliced)

1/2 Cup curd

2 Tablespoon biryani masala

1/2 Tablespoon spicy red chili powder

Salt to taste

A splash hot water

2 Medium size potato (quarters)

3 Cup hot water

A handful fresh coriander (chopped)

A handful mint (chopped)

Step:1

Wash the basmati rice thoroughly until the water runs clear . Add fresh water and let it soak while you prepare everything else . Wash 1/2 cup chickpeas and soak for 6-8 hours or overnight

Step:2

Once soaked , discard the water and transfer the chickpeas to a pressure cooker . Add fresh water whole spices a small pinch of baking soda , and pressure cook for 1 whistle on high flame + 2 whistles on medium-low flame

Step:3

In a wide , heavy-bottom vessel , heat ghee and oil over high flame . Once hot , add cumin seeds followed by sliced onions . Saute on medium-high flame until the onions turn golden brown

Step:4

Add ginger garlic paste and green chilies , cook briefly until the raw aroma goes away . Add sliced tomatoes . Whisked curd , salt , and the powdered spices . Mix well and cook until the oil being to separate from the masala

Step:5

By this time , the chickpeas would have finished cooking . Switch off the cooker and allow it to depressurize naturally while you continue to cook the masala . Once the masala has released oil , add the potato pieces and mix well

Step:6

Cover and cook for 4-5 minutes , or until the potatoes are almost cooked . Meanwhile , open the pressure cooker and discard the whole spices . Strain and keep the chickpeas aside . They should be fully cooked but still holding shape

Step:7

Once the potatoes are almost , add the boiled chickpeas and mix gently . Pour in measured hot water (as per rice ratio) taste the liquid , and adjust salt , the seasoned water should taste accurate in saltiness . Drain the soaked rice completely and add it along with chopped coriander and mint . Strain gently and bring the mixture to a simmer on medium flame

Step:8

Cover the lid a clean kitchen towel , place it on the vessel , and cook the pulao on the lowest flame for 12-15 minutes . To check doneness , lift the lid and create a small opening using the back of spoon , if water remains at the bottom , cook for another 2-3 minutes

Step9

Once cooked , switch off the flame and allow the pulao to rest for 15-20 minutes without touching it . Resting helps settle the steam and prevents the rice dorm breaking . After resting , gently fluff the pulao using a wide spatula , lifting the rice upwards without mashing it . Your wholesome and flavourful aloo chole pulao is ready . Serve hot with raita of your choice

Aloo Chole Pulao Recipe