Piping Pot Curry · by Meeta Arora★ 5.0 (3)
Chana Pulao (Chickpea Pulao)
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 17%
CARBS 57G72% OF CAL
5G FIBER0G ADDED4G INTRINSIC48G OTHER4G TOTAL SUGAR
FAT 7G19% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fragrant basmati rice cooked with chickpeas, aromatic whole spices, and fresh cilantro in a quick one-pot method. Nutty, warmly spiced, and satisfying. A weeknight main that comes together in under 30 minutes.
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View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups Basmati Rice (extra long grain)
- 2 tablespoon Ghee or Oil
- 1 cup Yellow onion (thinly sliced)
- 1 Green Chili Pepper (finely chopped, I use Serrano or Thai chili, optional)
- 1 teaspoon Grated Ginger
- 15 ounce Canned Chickpeas (drained and rinsed)
- 1/2 teaspoon Garam Masala
- 1 1/2 teaspoon Salt
- 2 3/4 cups Water (or for instant pot method, use 1 3/4 cup)
- Cilantro leaves (chopped, for garnish (optional))
- 1 Dried Bay leaf (Tej Patta)
- 1 teaspoon Cumin seeds (Jeera)
- 1 Black Cardamom (Moti Elaichi) (optional )
- 3 Green Cardamom (Elaichi)
- 1 inch Cinnamon stick
- 3 Cloves (Laung)
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 17%
CARBS 57G72% OF CAL
5G FIBER0G ADDED4G INTRINSIC48G OTHER4G TOTAL SUGAR
FAT 7G19% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 741mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 741MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.