After eating samosas and jalapeno poppers at 7 pm, I figured that was a snacky unhealthy dinner and I’d be done for the night, not so fast. My husband was hungry a couple hours later and I figured I’d make something real quick. On a Sunday night, what could be faster and easier than, Pulao? My mom often makes this dish with her choice of spices, I just used Pau Bhaji Masala, trust me, it was delicious!
This dish goes best with yogurt and pickle… YUM!
NUTRITION: Chickpeas are a great source of Protein, Fiber, Iron, and Folic Acid.
- Rice – 1.5 cups
- Water – 3 cups
- Oil – 1 tbsp
- Onion – 2 medium (sliced)
- Goya Chickpeas – one 15 oz. can rinsed and drained
- Jeera seeds – 2 tsp
- Mustard seeds – 1/2 tsp
- Dry Red Chillies – 3 (broken)
- Cloves – 3
- Cinnamon Stick – 1/2
- Turmeric Powder – 1/4 tsp
- MDH Pav Bhaji Masala– 1.5 tsp
- salt to taste
1. Slice onions.
2. Set aside spices… jeera seeds, mustard seeds, dry red chillies, cloves, and cinnamon stick.
3. Heat a pot on medium heat, add oil, add the spices and turmeric powder. Saute for 1-2 minutes.
4. Add the onions and salt. Saute until golden. This will take about 5 minutes.
5. In the meantime, wash the rice and set aside.
6. Add the 1 tsp of Pau Bhaji Masala to the onions. Mix.
7. Add the washed rice to the onions and combine. Cook for 2 minutes. This will help toast up the rice.
8. Add 3 cups of water and 1/2 tsp of Pau Bhaji Masala. Adjust salt.
9. Add the chickpeas.
10. Cover and simmer on low-medium heat (dial #4) for 20-30 minutes. Keep checking.
11. This is what you should have…. it is DIVINE! You can garnish with coriander leaves, I didn’t have any on hand.