String Bean Chickpea Pulao
String Bean Chickpea Pulao - mildly flavored rice with much needed fiber and protein.
Ingredients
- 1 tbsp Oil
- 1 tbsp Ghee
- 2 Whole Green Cardamom
- 3 Whole Cloves
- 3 Whole Black Pepeprcorn
- 1 small Cinnamon Stick
- 1½ tsp Cumin Seeds
- ½ large Yellow Onions, sliced
- 1½ cup String Beans, chopped
- ¾ cup Uncooked Long Grain Basamati Rice
- 1½ tsp Salt
- ½ tsp Garam Masala use ¼ tsp if your garam masala is very strong
- 15.5 oz Canned Chickpeas
- 2 cup Water use another ½ cup if needed
- 2 tbsp Finely Chopped Mint Leaves
- 1½ tsp Lemon Juice
- 2 tbsp Raisins optional
- 2 tbsp Chopped Cashews optional
Instructions
- Rinse and soak long grain basmati rice for 15-20.
- Heat up mix of oil and ghee in shallow wide heavy bottom pot.
- Add in whole spices and cumin seeds. Saute until fragrant and golden brown.
- Add in sliced onions along with ½ tsp salt. Mix and saute until onions are translucent.
- Mix in chopped string beans. Cover and cook on medium heat for 2-3 minutes.
- Uncover and add in soaked long grain rice without any water. Saute rice for couple of minutes.
- Rinse and drain canned chickpeas. Add it to the pot.
- Add in 2 cups of water, another 1 tsp of salt and ½ tsp of garam masala.
- Add in finely chopped mint leave and a squeeze of lemon. Add in raisins and chopped cashews (optional).
- Make sure the water is upto rice level. If the water seems to be way less, you can add a bit more water. Once the water starts to simmer, cover the pot and cook on low/medium heat until all the water is evaporated and the rice is cooked.
- Once the rice is cooked, fluff it up with a fork. Do not stir it to avoid breaking of the rice.
- Simply serve it with Gujarati Kadhi and side of papad!