28 October, 2017
1 cup rice (I use basmati rice), 15oz chickpeas/chola/garbanzo/kabule chana canned or cooked, 2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes, 1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup, 6 oz spinach chopped frozen or 3 cups of chopped fresh spinach, 1 cup bell pepper cubed in bite size pieces, 3 tablespoons oil, 1 teaspoon cumin seeds/jeera, 1/8 teaspoon asafetida/hing, 1 bay leafs/tajpat, 1 tablespoon ginger finely shredded, 1 green chili finely chopped, 1-1/2 teaspoon salt, 1/4 teaspoon turmeric/haldi, 1/2 teaspoon mango powder/amchoor, 1/4 teaspoon garam masala, 1-1/2 cups water
- Wash and soak the rice in about 2 cups of water at least for 10 minutes.
- Drain the liquid out of the can of chickpeas and wash the chickpeas well.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add cumin seeds as seeds crack add the ginger, green chili, and turmeric stir for few seconds.
- Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
- Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
- Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated.
- When Pulav is ready add mango powder and garam masala mix gently.
- Serve alone or with side of yogurt or pickle if you want to spice it up more.