Chickpea Pulao.

You can cook Chickpea Pulao using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chickpea Pulao

1. It's 2 cups of basmati rice, soaked for 30 minutes.
2. It's 2 cup of chickpeas boil.
3. You need 1 of medium onion, sliced.
4. It's 1 tbsp of cumin seeds.
5. Prepare 1 tbsp of salt, or to taste.
6. You need 6 of whole cloves.
7. You need 2 of whole black cardamoms.
8. Prepare 1 of medium stick cinnamon.
9. It's as needed of oil,.
10. It's as needed of water,.

Chickpea Pulao instructions

1. In a deep pot, heat the oil and add the sliced onions and cumin seeds. Fry till the onions become golden - about 10 minutes. I managed to burn some of my onions - don't do this!.
2. Add a big splash of water and all the spices. Continue to cook this until the onions soften and the water reduced to about half.
3. Add the rice, chickpeas and 3 cups of water.
4. Cook the rice and chickpeas on high heat, stirring once or twice (but not breaking any rice!) until most of the water has dried out..
5. Once the water has dried out, secure a tight fitting lid onto the pot and turn the heat down to the lowest setting, to steam for 10-15 minutes. You can wrap the lid in a clean tablecloth so it absorbs more steam, leading to slightly fluffier and less mushier rice..
6. Allow the rice to rest for 10-15 minutes after steaming, then fluff up before serving warm!.