Name: Simple Chole Pulao
Prep time: 10 min
Cook time: 25 min
Total time: 515 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, washed and soaked; 1 cup White Chickpeas, soaked and boiled until tender; 2 tbsp Cooking Oil; 1 large Onion, sliced; 1 medium Tomato, chopped; 1 tbsp Ginger-Garlic Paste; 1 tsp Cumin Seeds; 1½ tbsp Chole Masala, store-bought or homemade; ½ tsp Red Chilli Powder; 300 ml Water; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

8 hr 35 mintotal

35 min hands-on8 hr hands-off

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat cooking oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter.
Add the sliced onions and sauté until they achieve a deep golden brown color, which adds a beautiful hue to the pulao.
Stir in the ginger garlic paste and cook for a minute to eliminate the raw aroma.
Add the chopped tomatoes, chole masala, red chilli powder, and salt. Cook until the tomatoes break down entirely and oil releases from the edges.
Add the pre-boiled white chickpeas into the masala and mix well, letting them fry in the spices for 2 minutes.
2 min
Drain the soaked basmati rice and add it to the pot. Gently mix everything together without breaking the rice grains.
Pour in the measured water and bring it to a rolling boil over high heat.
Cover the pot tightly, reduce the heat to the lowest setting, and cook for 15 minutes. Ensure all the water is absorbed.
15 min
Turn off the heat and let it rest for 5 minutes. Garnish with fresh coriander, fluff gently, and serve hot.
5 min

How to tell it's done

Firm, spice-coated rice grains offering a hearty chew, beautifully complemented by the soft, buttery texture of well-cooked chickpeas.

Getting it right

Tip

Using readymade Chole Masala instantly elevates the flavor profile, infusing the rice with complex, tangy, and robust Punjabi spices without needing a dozen different spice jars.

What to serve it with

An incredibly satisfying, protein-packed lunch option. Serve simply with sliced onions, a wedge of lemon, and plain yogurt.

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Ingredients