Friday, 29 July 2016

Chickpea Pulao.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

You guys, I am so happy it's nearly the weekend!
This past week has whizzed by simply because I've been so busy. Alhamdulillah, I've finally got out of my post-Ramadan rut and started to organize my life.


I made a giant list last week of all the recipes that we made and loved during Ramadan. You guys, there were so many that I now have enough new blog content to last me until September. SEPTEMBER! Not to mention those things that I make post-Ramadan, love even more and then will have to somehow sneak into my blog schedule. Basically, expect a tonne of new recipes on the blog and loads of behind-the-scenes over on snapchat (muslimgirlbakes).

In the past week, I've made and shot recipes for the prettiest cakethe ultimate weekend treat and this chickpea pulao that I cooked with my mother. I've also finally figured my ultimate iced coffee recipe and decided that cheeseburgers are my favourite food ever. Yep, it's been a busy one.

A pulao is one of my ultimate comfort foods and is something that I mentioned when I was interviewed by the lovely Bushrah. It ticks all the boxes in my opinion and this chickpea version is one of the easiest out there. Vegan, vegetarian, gluten-free, perfect for summer but yet really satisfying, I think you'll really enjoy it!

Pulao, previously: vegetable pulao // lamb pulao // chicken pulao // pea pulao // quick pilau rice

A Simple List of Ingredients:
1. Basmati Rice
2. Vegetable Oil
3. Black Peppercorns
4. Cinnamon
5. Cloves
6. Black Cardamoms
7. Cumin Seeds
8. Onions
9. Green Chilli
10. Water
11. Tomatoes
12. Salt
13. Ginger Paste
14. Garlic Paste
15. Tinned Chickpeas
16. Lemon Juice

Bismillah, let's begin!

We begin with 460 grams Basmati Rice.

Which we are going to wash in a few changes of water until the cloudy water begins to run clear. Cover with more water and soak until needed.

Next, we are going to do one of the important things when making any pulao - the browning of the onions! Take a large, deep and wide pan and place over a medium heat.

Take 100 ml Vegetable Oil.

Once the pan is hot, pour in the oil.

And, once the oil is hot, we are going to add in the whole spices.

We'll need:
8 Black Peppercorns
1 Cinnamon Stick
6 Cloves
2 Black Cardamoms
2 teaspoons Cumin Seeds

Add the whole spices to the hot oil.

Stir and let them fry for a minute or two until fragrant.

Next, take 2 Onions.

Peel and dice the onions.

Add the onions to the hot oil.

Give them a stir.

Next, we'll be using green chilli, salt, ginger paste and garlic paste.

First, 1 Green Chilli, sliced.

Throw it in.

And, give it another stir.


Let the onions fry until they are a deep brown colour. Be sure to stir them every now and then so that they don't burn!


Once the onions are done, keep the lid of the pan at hand.


Turn the heat right down and pour in 190 ml Water (basically a splash!)


Cover with a lid straight away.


Leave the lid for 1 minute.


Then, uncover.


Turn the heat up to the highest.


Stir-fry the mixture on high heat for a minute or two.


Next, it's time for the tomatoes!


Take 2 Tomatoes.


Dice them up.


And, add them to the pan.


Once the tomatoes are in ...


... give them a good stir.


Next, the salt, ginger paste and garlic paste.


In goes 2 teaspoons Salt. A pulao tends to use more salt than other dishes.


1 teaspoon Ginger Paste and 1 teaspoon Garlic Paste.


Stir them in.


Stir-fry the mixture until ....


... the tomatoes begin to break down, everything reduces and becomes jammy.

Next, take 1 tin (400 grams) Chickpeas.

Drain and add to the pan.


Once in ...


... give them a stir.


Stir-fry for a minute or two.


Next, take 900 ml Water.


And, pour into the pan.


Once the water is in ...


... take 1/2 Lemon.


Finally figure out how to get it into the lemon squeezer ...


... and the squeeze in the juice. This addition of lemon juice brings a real freshness to the pulao.


Once both the water and lemon juice are in, stir and bring to the boil.


Then, take the rice that has been soaking.


Drain out the water.


And, add the rice to the pan.


Stir the rice in.


And, bring everything back to the boil.


At this point, taste the broth for seasoning. When making a pulao, the broth should taste saltier than usual. We tasted and added an extra 2 teaspoons Salt at this point.


Stir the salt in.


Now, with the heat on high, let everything boil until most of the water has been absorbed ....


... and you see holes appearing on the surface. When this happens ...


... cover the pan with a lid.

You can also place a heavy object on top of the lid to help everything steam better. Leave the pan on a high heat for 1 minute to let the steam build inside. Then, turn the heat right down and let the rice steam for 20 minutes.


After 20 minutes, remove the heavy object.


And, take off the lid.


Our chickpea pulao is done!


Give it a quick fluff up.


And, it's ready to serve!


This rice is perfect on its own or with any side dishes you like.


We went with a lamb potato curry.


Lemon wedges and my current addiction - pickled peppers.


Your favourite drink on ice.


A simple chopped salad. This one is cucumber + tomato + lettuce + mint + lemon.


And, a mint yoghurt.



I hope you enjoy the pulao. If you make this or any of my other recipe, share a picture / feedback with me. I love hearing from you and seeing your creations!

Full Written Recipe:


Chickpea Pulao.

Prep Time: About 15 minutes.
Cook Time: About 1 hour.
Serves: About 5 people.

Ingredients
460 grams Basmati Rice
100 ml Vegetable Oil
8 Black Peppercorns
1 Cinnamon Stick
6 Cloves
2 Black Cardamoms
2 teaspoons Cumin Seeds
2 Onions, peeled and diced
1 Green Chilli, sliced
190 ml Water
2 Tomatoes, diced
2 teaspoons Salt (plus more later on, if needed)
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 tin (400 grams) Chickpeas, drained
900 ml Water
Juice of ½ Lemon

Method

First, wash and soak the rice. Wash the rice in a few changes of water until the cloudy water begins to run clear. Cover with more water and soak until needed.

Next, brown the onions. Take a large, deep and wide pan and place over a medium heat. Once hot, add the vegetable oil. When the oil is hot, add in the black peppercorns, cinnamon stick, cloves, black cardamoms and cumin seeds. Stir and let them fry for a minute or two until fragrant.
Then, add in the onions and green chilli. Let them fry until the onions are a deep brown colour.

Next, time to soften and steam the onions! Take a splash of water (190 ml, to be precise). Turn the heat of the pan right down and pour in the water before covering immediately. Leave covered for a minute then uncover and turn the heat up.

Tomato and seasoning time! Stir-fry the mixture on high heat for a minute or two then add in the tomatoes, salt, garlic paste and ginger paste. Stir-fry and let the mixture reduce a little and become jammy.

Time for the chickpeas and water! Add in the drained chickpeas and stir-fry for another few minutes. Next, pour in 900 ml water and squeeze in the lemon juice. Stir and bring to the boil.

Rice and taste time! Drain the rice and add it to the pan. Bring back to the boil. Taste the broth for seasoning. It should be a little saltier than you would like it. We added in an extra 2 teaspoons salt at this point.

Let things absorb! With the heat on high, let everything boil until most of the water has been absorbed and you see holes appearing in the surface.

Time to steam! Cover the pan with a lid. If you want, place a heavy object on top to weigh it down. Leave the pan on a high heat for a minute to let the steam build up. Then, turn the heat right down and steam the rice for 20 minutes.

Serve! Uncover and fluff the rice up. Serve immediately and enjoy!

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 Keep me in your duas please, and enjoy your pulao,

Assalamu alaikum wa rahmatullahi wa barakatuhu!

7 comments

  1. Salaam, if I wanted to increase the rice by 50% or double it then would I just do the same with the rest of the ingredients or keep some the same? Jzk

    ReplyDelete
    Replies
    1. Yes, your method sounds fine! Just add the salt and green chilli, to taste!

      Delete
  2. Assalaamualaykum. Just made this. Craving vege and this hit the spot with me and the kids x

    ReplyDelete
    Replies
    1. Wa alaikumus salaam! So glad you all enjoyed it!

      Delete
  3. Salaam,i find cooking rice such hard work sometimes as its annoying when some grains are not cooked at the end of cooking. Do you double the quantity water to rice? Or 1 and a half?

    ReplyDelete
    Replies
    1. Wa alaikumus salaam. I usually double the water to rice. Also, it's really important to wash the rice before cooking and let it soak for at least 30 minutes before cooking.

      Delete
  4. Salaam,i find cooking rice such hard work sometimes as its annoying when some grains are not cooked at the end of cooking. Do you double the quantity water to rice? Or 1 and a half?

    ReplyDelete

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