'With the goodness of palak and chickpeas, this green pulao is rich in flavours and health both! CHOLE PALAK PULAO Ingredients 1 cup chickpeas (chole), soaked for 6-8 hours, drained and boiled till ¾ done with cooking liquor reserved 1 medium bunch spinach leaves (palak), blanched and pureed 1½ cups Basmati rice, soaked for 30 minutes and drained 2 tbsps ghee 1 tsp cumin seeds 5-6 black peppercorns 3-4 cloves 1 inch cinnamon stick 2 bay leaves 1 large onion, thinly sliced 1 green chilli, slit 1 tbsp ginger-garlic paste Salt to taste Fresh coriander sprig for garnish Papads to serve Salad to serve Raita to serve Method 1. Heat ghee in a deep non-stick pan. Add cumin seeds, black peppercorns, cloves, cinnamon stick, and bay leaves and sauté till fragrant. Add onion, mix and cook till translucent. 2. Add green chilli and ginger-garlic paste and sauté for 1-2 minutes. 3. Add spinach puree and mix well. Cook for 1-2 minutes. Add chickpeas and mix till well combined. 4. Add rice and mix with light hands. Add 3 cups of the reserved cooking liquor. Add salt, mix and let it come to a boil. Cover and cook on low heat for 15-20 minutes or till the rice and chickpeas are cooked completely. 5. Switch the heat off and allow the pulao to rest for 5 minutes. Transfer it on a serving plate. Garnish with coriander sprig and serve hot with papads, salad and raita. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #CholePalakPulao'
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