Cilantro n Green Garbanzo Pulav

I found these great little green garbanzo beans in the frozen section of Costco. I have tried them before in a chole, and I loved how tender and soft these beans were, as opposed to the dried garbanzos that we normally use. This time, I decided to use em in a pulav and I paired it with cilantro, to match the green of the garbanzos. The lemony vibrant taste of cilantro lent a beautiful taste and made this a really tasty one pot meal for dinner.

Ingredients:
2 cups basmati rice
1 cup frozen green garbanzo beans
1 medium onion, thinly sliced
1 inch cinnamon stick
2 cloves
2 cardamom pods
1 bay leaf
1 tbsp oil

To grind:
1 cup packed cilantro(leaves and stems)
3 green chillies
4 scallions(white and green parts)
2 garlic pods
1 inch piece ginger
1/4 cup yogurt(optional)

Method:
Start by soaking the basmati rice in the water. Make a smooth paste out of all the ingredients listed in the ‘to grind’ list. Set aside.

Heat the oil in a pressure cooker over medium heat and add the whole garam masalas – cinnamon, clove, cardamom and bay leaf. Let the spices pop and infuse the oil. Add the sliced onion with a pinch of salt and let it get brown and caramelized. Add the drained soaked rice and let it toast for a bit. Add the ground paste, the frozen garbanzo beans(no need to thaw them) and three cups of water. Bring this to a boil. Let it cook over medium heat until almost all of the water is almost absorbed. Drop the heat to low, close the pressure cooker and set the stopper(weight). Let it cook over medium heat for 10 minutes. Switch off the stove. Let the steam escape and fluff with a fork. Serve with raitha or hard boiled eggs.

Verdict: Vibrant, healthy and wholesome. We enjoyed the ‘green pulav and eggs’ for an easy weeknight dinner. It was a one-pot meal making it an easy to cook, and an easy to cleanup meal.

Sending this to My Legume Love Affair #34, event series by Susan

Sending this to this to ‘Herbs and flowers-Cilantro’ @ Krithi’s Kitchen, event series by PJ.

Also, reposting the following archived recipes and sending those to this event:
Celery Cilantro Oats idli

Black eyed peas green kurma

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