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Recipes >> Chef Tahir Chaudhary Recipes > Chickpeas Pulao by Chef Tahir Chaudhry

Chickpeas Pulao

Chickpeas Pulao
Prep Time
15 Mins
Cook Time

25 Mins

2 - 3
is a pure vegetarian delight. In Pakistan, people make this kind of pilaf specially in month of Moharram, but can be cooked and served any day or season of the year. Try out this tasty Chickpea Pilaf recipe, and if you are a vegetarian then sure you will love it!
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  • Basmati rice 1 1/2 cups (soaked)
  • Chickpeas 1 cup (boiled)
  • Onions 1 cup (finely cut)
  • Tomatoes 1/2 cup (finely cut)
  • Cinnamon stick 1 piece
  • Cloves 6
  • Green chillies 4
  • Whole peppercorns 10
  • Tara hot spices powder 1 tsp
  • Cumin seeds 1 tsp
  • Ginger/garlic paste 2 tsp
  • Red chilli powder 1/2 tsp
  • Salt to taste
  • Oil 1/2 cup

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Cooking Directions

  1. Heat oil in a pot and fry onions until golden.

  2. Add tomatoes and cook.

  3. Add garlic/ginger, cloves, green chillies, cinnamon, peppercorns, Tara hot spices, salt and red chilli powder and cook for a few minutes.

  4. Add 1 ½ cups water and chickpeas. Bring to boil and add rice.

  5. Once water has dried, cover with lid and keep on dum.

  6. To prepare Tara hot spices, finely grind 2 tsp whole peppercorns 2 tsp cumin seeds, 2 tsp coriander and 12 cloves.

  7. Use as required.

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