Aloo Chole Pulao

Aloo Chole Pulao

Aloo Chole Pulao is a hearty, one-pot comfort food made with fragrant basmati rice, tender chickpeas, and spiced potatoes. 


Ingredients
  • Rice: 1.5 cups long-grain basmati rice (soaked for 30 minutes)
  • Chickpeas (Chole): 1 cup boiled kabuli chana
  • Potatoes (Aloo): 2 medium potatoes, peeled and cubed
  • Ghee or Oil: 3 tablespoons
  • Whole Spices: 1 bay leaf, 1 black cardamom, 2 green cardamoms, 4-5 cloves, 1-inch cinnamon stick, 1/2 tsp black peppercorns, 1 tsp cumin or caraway seeds
  • Aromatics: 2 medium onions (sliced), 1 tbsp ginger-garlic paste, 2-3 slit green chilies
  • Tomatoes: 2 chopped tomatoes or 1/2 cup tomato puree
  • Spices: 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp turmeric powder, salt to taste, and 1/2 tsp garam masala
  • Garnish: Fresh mint leaves, chopped coriander, and fried onions (browned barista)
  • Water: As needed (about 2.5 to 3 cups 
Step-by-Step Instructions
  1. Prep the Rice and Chana: Wash the basmati rice gently until the water runs clear, then soak it in water for 30 minutes. Keep your boiled chickpeas ready. 
  2. Sauté Whole Spices & Onions: Heat ghee or oil in a heavy-bottomed pan or pot. Add the whole spices and cumin seeds, letting them crackle for a few seconds. Add the sliced onions and sauté until they turn golden brown. 
  3. Add Aromatics and Tomatoes: Stir in the ginger-garlic paste and green chilies, cooking for a minute until the raw smell disappears. Add the chopped tomatoes, salt, red chili powder, turmeric powder, and coriander powder. Cook until the tomatoes turn soft and oil starts to separate. 
  4. Incorporate Potatoes and Chickpeas: Add the cubed potatoes and boiled chickpeas to the masala. Sauté well for 2 to 3 minutes so the spices coat the vegetables. 
  5. Add Water and Boil: Pour in the required amount of water (about 1 inch above the ingredients level or adjusted for your rice type) and bring it to a rolling boil. 
  6. Cook the Rice: Drain the soaked basmati rice and gently add it to the boiling pot. Cook on medium heat until most of the water is absorbed by the rice. 
  7. Dam (Simmer): Sprinkle garam masala, fresh mint leaves, coriander, and fried onions on top. Cover the lid tightly with a foil or clean cloth and simmer on the lowest flame (dam) for 15 to 20 minutes. 
  8. Serve: Fluff the Aloo Chole Pulao gently with a fork and serve hot with a side of fresh cucumber raita or plain yogurt. 

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