Wayne Gisslen

Pulao with Chickpeas and Vegetables

Preparation info
  • Yield: About

    2

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

Procedure

  1. In a heavy saucepan, heat the oil or butter. Add the rice and sauté until it begins to brown lightly.
  2. Add the water, cardamom seeds, raisins, cinnamon stick, salt, turmeric, and nuts. Stir.
  3. Bring to a simmer, cover, and simmer slowly for 10 minutes.
  4. Add the chickpeas, pepper, and peas. Cover and cook another 10 minutes, u

Per 1 oz (28.35 g): Calories, 45; Protein, 1 g; Fat, 1.5 g (30% cal.); Cholesterol, 0 mg; Carbohydrates, 7 g; Fiber, <1 g; Sodium, 65 mg.