Pepper Chickpea Coriander Pulao

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Ingredients

• Handful of shallots (or 1 medium-sized red onion)
• 2 peppers (any color)
• 3-4 cloves of garlic
• 1 can of chickpeas, drained and rinsed
• 300 grams of basmati rice
• 2-3 tablespoons of oil
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon chaat masala
• 600 mL boiling water
• Fresh coriander for garnish

Instructions

1. Peel and chop shallots (or onion) into quarters. Heat oil in a pan, add cumin seeds and bay leaves, then sauté shallots until softened.
2. Slice garlic thinly and chop peppers into chunks. Add them to the pan along with chickpeas. Stir in salt, turmeric, chili powder, and chaat masala.
3. Wash basmati rice thoroughly and add it to the pan. Pour in boiling water, mix gently, and cook on medium heat for 15 minutes.
4. Turn off the heat and let the pulao sit for 5-15 minutes before opening the lid.
5. Fluff the rice with a fork to ensure grains are separate. Garnish with fresh coriander before serving.
6. Enjoy the Pepper Chickpea Coriander Pulao with yogurt and optional herbs like chives, mint, or parsley. Great for picnics or as a flavorful lunch option.

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