Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳😊
There's nothing quite like the aroma of a hearty, home-cooked meal filling your kitchen, especially when that meal requires just one pot and minimal fuss! If your weeknights are a whirlwind but your craving for vibrant, comforting Indian food is strong, then you've just found your new favorite recipe. Say hello to One-Pot Chhole Rice—a game-changer that combines tender chickpeas (chhole) simmered in a rich, tangy tomato and spice gravy with fluffy basmati rice, all cooked together to absolute perfection. It's the ultimate combination of flavor and convenience, promising a soul-satisfying dinner with only one dish to wash. Get ready to transform your dinner routine!
Would you like the rest of the blog post to focus on the recipe itself, or perhaps some tips and tricks for making the best one-pot meal?
There’s something special about a dish that takes you back home with just one bite, and for me, this home-style chhole rice does exactly that. It’s hearty, comforting, and perfect for gathering the family around the table. Don't let the thought of complexity hold you back—this easy, all-in-one meal is waiting to become a cozy staple in your kitchen.
Honestly, if you're looking for maximum flavor with minimum effort, this is the recipe you need to bookmark right now. The spices, the fluffy rice, the tender chickpeas—it all comes together in one perfect pot. Once you've mastered this one-pot chhole rice, you’ll be unstoppable! What other one-pot wonders should I try to create next? Let me know below! Give this recipe a try tonight, and let me know in the comments how quickly it disappears from your table! Enjoy cooking 🔪 🍳 🍲😋
Preparation time - 10 minutes
Soaking time - 7 to 8 hours/overnight
Cooking time - 15 to 20 minutes
Serves - 2 persons
Ingredients to make Velvet Chickpeas, Aromatic Rice: Mastering the Art of One-Pot Punjabi Comfort:
1/2 cup chickpeas
1 teaspoon tea
1/2 teaspoon soda bi carb
1/4 cup basmati rice
2 tablespoon ghee
2 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon asafoetida
1 tablespoon crushed ginger
1 tablespoon crushed garlic
1 big onion sliced
1 small tomato sliced
1 teaspoon turmeric powder
1 teaspoon dey mango powder
2 teaspoon cumin coriander powder
2 tablespoon kashmiri red chilli powder
Salt to taste
For garnishing:
Finely chopped coriander leaves
Onion slices
To serve with:
Method to make Velvet Chickpeas, Aromatic Rice: Mastering the Art of One-Pot Punjabi Comfort:
- Wash and soak chickpeas in hot water for minimum 7 to 8 hours or overnight.
- Again drai water and add salt and fresh water to it. I always use boiled tea water for boiling chickpeas. Add soda bi carb to it and pressure cook.
- In another pot wash and simply soak rice for minimum 15 minutes. Later drain it.
- In a pot add ghee and oil. Let it heat and add cumin seeds in it. When they crackles add asafoetida, ginger and garlic. Cook well.
- Add sliced onion to it and cook until soft and transparent.
- Add sliced tomatoes to it and cook well.
- Now it's time to add all dry spices to it. Be careful while adding salt as we have already added salt while cooking chickpeas.
- Add some water to avoid burning of spices.
- Add boiled chickpeas and cook for 2 minutes. Mix well and carefully add soaked rice in it. Mix and add water to it. As I used 1/4 cup rice I added approx 1/2 cup of water.
- Cover and cook.
- Let rice cook and water burn. Make sure to stir carefully to avoid breaking of rice.
- When ready garnish with chopped coriander leaves and onion slices.
- Serve piping hot Velvet Chickpeas, Aromatic Rice: Mastering the Art of One-Pot Punjabi Comfort with curd or your choice of raita.
Tips:
- To make tea water take 1 cup water and tea in a pot. Let the water boil. Strai boiled tea water to pressure cooker of chickpeas.
- Even you can use tea bag instead of tea water, in that case add a tea bag in pressure cooker while boiling chickpeas.
