Chickpea pilau

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

Basmati rice cooks to perfect, separate, fluffy grains and is considered by many to be the finest rice. In this pilau, Kabooli, the rice is subtly spiced with cinnamon, cardamom and cloves and combined with nutty chickpeas, fresh coriander and mint. Serve with a raita or a vegetable curry for a healthy meal.


  • 225 g/8 oz/1 cup basmati rice
  • 50


  1. Wash the rice in several changes of water. Transfer to a large bowl, cover with more cold water and leave to soak for about 20 minutes. Drain.

  2. Melt the ghee or butter in a heavy frying pan over a low-medium heat. Add the onion and fry for 6 minutes, until well browned, stirring frequently. Remove from the pan with a slotted spoon, leaving as much oil