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Achari Chholay Pulao

Rice tossed with chickpeas, flavourful masalas and pickles. This recipe is from FoodFood TV channel

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Achari Chholay Pulao
Main IngredientsCooked rice, Chickpeas (kabuli chana)
CuisineIndian
CourseRice
Prep Time31-40 minutes
Cook time26-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients list for Achari Chholay Pulao

  • 3 cups Cooked rice
  • 1 cup Chickpeas (kabuli chana) soaked overnight and boiled in salted water
  • 100 grams Bhuna masala
  • 3-4 sprigs Fresh coriander leaves
  • 8-10 Fresh mint leaves
  • 1/2 medium Red capsicum chopped
  • 1/2 medium Yellow capsicum chopped
  • Juice of ½ lemon
  • 1 tablespoon Pickle
  • a few Lollo rosso lettuce leaves

Method

  1. Heat a non-stick wok, add chickpeas, bhuna masala, ¼ cup water and mix well.
  2. Roughly chop coriander leaves and mint leaves and add to the wok.
  3. Add rice, red capsicum, yellow capsicum and mix well.
  4. Add ¼ cup water and lemon juice. Add pickle and mix everything well.
  5. Arrange the lettuce leaves decoratively in a serving plate, put the pulao on them and serve hot.

Nutrition Info

Calories1070
Carbohydrates225.8
Protein29.4
Fat5.3
Other FiberNiacin- 6.6
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