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Punjabi Green Chickpea Pilaf |
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Serves: 4 Print this Recipe(Chholia ka Pullao) Category: Vegetarian Pilafs, Vegan Makes 4 to 6 servings Green chickpeas (chholia) are the young chickpeas still in a pod. They are popular all over north India, but more so in the Punjab. I see them at farmers' markets in Santa Monica, and whenever I do, I buy them by the bundle (they generally come attached to the freshly harvested stems). At home, I shell each small pod (like fresh peas) and then cook them in one of many delicious dishes, such as Fresh Green Chickpeas with Lentil Nuggets (see Dried Beans, Lentils, and Peas), and I freeze some for later use. Green chickpeas are, delicate and mild tasting, and are cooked in much the same way as fresh peas, which you substitute if you can't find green chickpeas. 1 1/4 cups basmati rice,sorted and washed in 3 to 4 changes of water 2 1/3 cups water 1 tablespoon peanut oil 3 to 5 black cardamom pods, crushed lightly to break the skin 1 stick cinnamon (1-inch) 1 teaspoon cumin seeds 2 small onions, finely chopped 1 tablespoon peeled minced fresh ginger 1 clove fresh garlic (large), minced 1 tablespoon ground coriander 1/2 teaspoon Garam Masala + 1/4 teaspoon for garnish 1/4 teaspoon ground turmeric 1 large tomato, finely chopped 1 1/2 cups shellled fresh green chickpea (chholia) 1 teaspoon salt, or to taste 1. In a medium bowl, soak the rice in the water, about 30 minutes. 2. Heat the oil in a large nonstick saucepan over medium-high heat and cook the cardamom pods and cinnamon, stirring, about 30 seconds. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring, until lightly golden, 5 minutes. Add the ginger, garlic, coriander, garam masala, and turmeric, stir about 30 seconds, then add the tomato and green chickpeas and cook, stirring, about 5 minutes. 3. Add the rice with the water it was soaking in, and the salt, and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, sprinkle the garam masala on top, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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