Chole Palak Pulao

Ingredients

• 1 cup chickpeas (kabuli chana / chole), soaked for 6-8 hours, drained and boiled till ¾ done, reserving the cooking liquor 
• 1 cup spinach puree
• 1½ cups Basmati rice, soaked for 30 minutes and drained 
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 5-6 black peppercorns
• 3-4 cloves
• 1 inch cinnamon  
• 2 bay leaves
• 1 large onion, thinly sliced
• 1 green chilli, slit
• 1 tablespoon ginger-garlic paste
• Salt to taste
• Fresh coriander sprig for garnish
• Papads to serve
• Salad to serve
• Raita to serve

Method

1. Heat ghee in a deep non-stick pan. Add cumin seeds, black peppercorns, cloves, cinnamon and bay leaves, mix and sauté till fragrant. Add onion, mix and saute till translucent. 
2. Add green chilli and ginger-garlic paste, mix 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 onto a serving plate. Garnish with coriander sprig and serve hot with papads, salad and raita.