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Fresh Garbanzo Pulao

Cooking Time: 20 - 25 minutes


  • 3 tbsp Oil
  • 5 Cardamoms
  • 2-3 Cloves
  • small piece Cinnamon
  • 3-4 Bay Leaves
  • 1/2 tsp Sahajeera
  • 1/4 cup chopped Methi or Fenugreek
  • 1/3 - 1/2 cup chopped Mint
  • 1 small Onion sliced
  • 6-8 green Chilies (adjust to your tolerance level)
  • 2 tsp Ginger Garlic paste
  • 2 1/4 cup Green Chana
  • 2 1/4 cup Rice (measuring cup that comes with the rice cooker)
  • 4 1/3 cup Water (same cup used to measure rice)
  • Salt to taste


  1. Shell the garbanzo beans, wash and keep them aside.
  2. Wash rice and soak it for 30 minutes.
  3. 20 minutes into soaking rice, we can start the preparation of pulao.
  4. Heat oil in a pan.  Add cardamoms, cloves, cinnamon, bay leave, sahajeera and let the spices splutter and change color.
  5. Add methi, mint and saute for few seconds.
  6. Add onion, green chilies and saute until onions turn  light brown.
  7. Add ginger garlic and fry for a minute or two until the rawness of the ginger is gone.
  8. Meantime, boil water in another pot or microwave it for couple of minutes.  This step can also be skipped.
  9. Add fresh green chana or garbonzo beans and fry for a minute or two.
  10. Add drained rice and fry for another couple of minutes or until is lightly roasted.
  11. Pour hot/boiling/room temperature water and mix well.   Cover it and let it boil.
  12. Once it boils, reduce the flame to medium low and let it cook until rice is well done.
  13. Sprinkle chopped cilantro and serve it hot with your favorite raita or shorva. I served it with tomato perugu (yogurt) pachadi.


  • I used 1:1 rice to green chana ratio.  Next time I prepare it, I would do 1:1 1/4 ratio rice to green chana.
  • During the preparation, I microwaved water for couple minutes.  This is optional.  You can skip this step, step # 8 in the preparation.  You can use room temperature water if you wish.
  • Can prepare pulao in a rice cooker too.  Follow the preparation till step 10.  Transfer the rice to rice cooker container, add water and switch on the cooker.  Once it shuts off, that is rice is done, sprinkle cilantro and let it site for 5 minutes.  Serve hot.