How to Make Punjabi Chole Masala with Jeera Rice at Home?

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Punjabi Chole Masala with Jeera Rice

Make spicy and aromatic masala vegetable pulao in just 15 minutes using a pressure cooker. Ideal for a quick and tasty Indian lunch.

Searching for a  stuffing, high- protein Indian lunch idea? A classic North Indian dish, this Punjabi Chole with Jeera Rice is ambrosial and  stuffing. The  sweet cumin-  seasoned basmati rice is a perfect match for the robust,  racy chickpea curry. This  form is always a favorite whether you're meal planning, preparing for a family lunch, or just in the mood for some dhaba- style spices.   

🍛constituents for racy chickpea curry, or Punjabi chole  

One mug of dried chickpeas, or two mugs in a can   

Two medium onions, cut finely   

Two pureed tomatoes   

1 teaspoon of garlic-  gusto paste   

Two slit green chilies   

Two soupspoons of  oil painting or ghee   

One black cardamom   

One bay splint   

One tablespoon of cumin seeds   

One tablespoon  pulverized coriander   

One tablespoon of cumin greasepaint   

One tablespoon of garam masala   

One tablespoon of amchur, or dry mango greasepaint   

Red chili greasepaint 1 tablespoon 

Add  swab to taste.   

Garnish with fresh coriander.   

One mug of basmati rice for Jeera rice   

Two mugs of water   

One teaspoon of  oil painting or ghee   

One tablespoon of cumin seeds   

Add  swab to taste. 

Instructions:

First prepare the chickpeas. Soak 1 mug of dried chickpeas overnight. 

Wash, drain and pressure cook with 3 mugs of water and a pinch of tar for 4- 5 beats or until done. 

still, skip this step and just wash and drain( if using tinned chickpeas). 

Make the Punjabi Chole in step two. 

Heat 2 soupspoons of oil painting oil makeup or ghee in a visage. 

Add the bay flake, black cardamom and cumin seeds. 

Let it simmer for a while. Fry the minced onions till golden brown. 

Add the and gusto garlic paste and green chillies stir. 

Let it boil for a nanosecond. 

Cook till the oil painting painting makeup comes off after adding the tomato puree. 

Add the red chillies, cumin leaves and coriander leaves and stir. 

In 1 mug of water boiled chickpeas. poach on low honey for 15 to 20 beats. 

ultimately add amchur- schmink and garam masala. Add some fresh coriander as trim.

Step 3 Prepare the Jeera rice. 

wash the basmati rice well and let it soak for fifteen twinkles. 

Add cumin seeds to a visage of heated ghee and let them to two twinkles, add the soaked rice and cook it. 

Add swab and two spectacles of water. Bring to a pustule. 

Cover and cook until water is absorbed, 10 to 12 twinkles on low heat. 

Use a chopstick to fluff before serving. 

Serving Recommendations:

Serve hot Punjabi Chole over Jeera Rice with sliced onions, and a nugget of raita or curd. This stuffing dish is ideal for Sunday family feasts or lunchboxes.