Aloo Chole Pulao Recipe | EASY Biryani Style Veg Pulao | बिरयानी जैसा आलू छोले पुलाओ | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Soak the basmati rice in fresh water while you prepare the rest.
2. Wash the chickpeas and soak them for 6–8 hours or overnight, then drain.
3. Put the chickpeas in a pressure cooker with fresh water, the whole spices and a small pinch of baking soda. Pressure cook for 1 whistle on high flame, then 2 whistles on medium-low flame.
4. In a wide, heavy-bottom pan, heat the ghee and oil over high heat. Add the cumin seeds, then the sliced onions, and sauté on medium-high until golden brown.
5. Stir in the ginger garlic paste and green chillies and cook until the raw smell goes away.
6. Add the sliced tomato, whisked curd, salt and the powdered spices. Cook until the oil starts to separate from the masala.
7. Switch off the cooker and let the pressure release naturally while you keep cooking the masala.
8. Add the potato quarters to the masala, mix well, cover and cook for 4–5 minutes, until almost cooked.
9. Open the cooker, discard the whole spices, and strain the chickpeas. They should be fully cooked but still hold their shape.
10. Add the chickpeas to the potatoes and mix gently.
11. Pour in 3 cups of hot water, taste the liquid and adjust the salt so the seasoned water tastes right.
12. Drain the soaked rice completely and add it with the chopped coriander and mint. Stir gently and bring to a simmer on medium flame.
13. Cover with a clean kitchen towel, place the lid on, and cook on the lowest flame for 12–15 minutes. Lift the lid and make a small opening with the back of a spoon; if water remains at the bottom, cook 2–3 minutes more.
14. Turn off the heat and rest the pulao, untouched, for 15–20 minutes.
15. Gently fluff the rice with a wide spatula, lifting it without mashing, and serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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