Step 1

Rinse and soak white chickpeas (chana or chole) overnight or for 8 to 9 hours in enough water.

Step 2

Drain them well.

Step 3

Then add the drained chickpeas to the pressure cooker. Add 3 to 3.5 cups water.

Step 4

Also add about 1/2 tsp of salt and pressure cook for 12 to 14 whistles or more, till the chickpeas are tender and cooked well.

Step 5

Drain the cooked chickpeas and keep aside.

Step 6

Rinse the rice very well in water till the water runs clear of starch.

Step 7

Then soak the rice in enough water for 30 mins. Strain and keep aside.

Step 8

Make a smooth paste of the ingredients, mentioned under 'green paste' in a chutney grinder or magic bullet with very little water. Keep this green paste aside

Step 9

Slice the onion and chop the tomato.

Step 10

In a pressure cooker heat ghee or oil and add all the whole spices – caraway seeds, cardamoms, mace, cinnamon, cloves, bay leaf.

Step 11

Saute the whole garam masala or whole spices for some seconds till fragrant, and then add the sliced onions.

Step 12

Saute the onions till golden brown.

Step 13

Now add the green paste and saute till the raw aroma of the ginger-garlic goes away. Add the chopped tomatoes and saute for two minutes.

Step 14

Next add the turmeric powder, red chili powder and garam masala powder.

Step 15

Saute the tomatoes for a minute or so and add the basmati rice. Mix well and saute the entire mixture for a minute.

Step 16

Add the drained cooked chana (chickpeas).

Step 17

Add the curd or lemon juice, saffron threads and again mix everything well.

Step 18

Now add 1.75 cups of water.

Step 19

Season with salt and pressure cook the pulao for 2 to 3 whistles. I pressure cooked for 2 whistles.

Step 20

When the pressure settles down on its own, then only open the lid of the cooker.

Step 21

Gently fluff the rice. Garnish with coriander leaves or mint leaves.

Step 22

Serve chole pulao hot with raita, pickle, papad or any veg salad.