Chana Pulao with Eggs

Aromatic rice and chickpeas, crowned with perfectly boiled eggs.

⏱️ 55 min🍽️ Serves 1

🔥 480 kcal💪 22g protein🍚 60g carbs🥑 17g fat🌾 8g fibreper serving

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Ingredients

For extra flavor, add a bay leaf and a few green cardamom pods when tempering the cumin seeds.
Adjust the amount of water/broth according to your rice and cooking method to achieve perfectly fluffy grains.
A squeeze of fresh lemon juice before serving can brighten up the flavors beautifully.
You can fry the hard-boiled egg halves lightly in a touch of oil and turmeric for a golden crust.

1Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak for 20 minutes, then drain.
2Heat oil in a large pot or pressure cooker over medium heat. Add cumin seeds and let them splutter.
3Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and cook for another minute until fragrant.
4Add chopped tomatoes, turmeric powder, and garam masala. Cook until tomatoes soften and the oil separates from the masala.
5Stir in the drained chickpeas and soaked rice. Sauté gently for 2-3 minutes, ensuring everything is well combined.
6Pour in water or vegetable broth, add salt to taste, and bring to a boil. Cover the pot and reduce heat to low.
7Cook for 15-18 minutes (or according to rice package instructions) until all the water is absorbed and the rice is tender. If using a pressure cooker, cook for 1 whistle on medium heat, then simmer for 5 minutes.
8Once cooked, let it rest for 5 minutes before gently fluffing the pulao with a fork. Garnish with fresh cilantro.
9Serve hot, topped with the hard-boiled egg halves.