Amritsari Chole and Rice
Bold and hearty chickpeas simmered in a rich, spiced gravy, served with fluffy rice. This iconic North Indian is not only a crowd-pleaser but also packs a punch of flavor that’ll leave you craving more with every bite.
Ingredients
For Chole:
1 cup chickpeas, soaked overnight
1 tbsp tea leaves
2 dried red chilies
1-inch cinnamon stick
1 black cardamom
2 bay leaves
For Chole Gravy:
3 tbsp ghee (clarified butter)
2 tbsp mustard oil
1 black cardamom
2 whole red chilies
2 bay leaves
1 tsp cumin seeds
1-inch ginger, crushed
4-5 cloves garlic, crushed
2 medium onions, finely chopped
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
Salt to taste
2 medium tomatoes, chopped
1 tsp garam masala powder
1 tsp caraway seeds
3 green chilies, slit
1 tbsp pomegranate seeds, coarsely ground
Ginger julienne, for garnish
Sliced onion, for garnish
Fresh coriander leaves for garnish
For Basmati Rice:
1 cup Royal® Authentic Basmati Rice
2 cups water
Salt to taste
Preparation
For Chole:
- In a pressure cooker, add the soaked chickpeas, tea leaves, red chilies, cinnamon stick, black cardamom, and bay leaves.
- Add enough water to cover the chickpeas.
- Pressure cook for about 15-20 minutes until soft. Discard the tea leaves and whole spices.
- In a large pan, heat ghee and mustard oil over medium heat.
- Add black cardamom, red chilies, bay leaves, and cumin seeds. Sauté until fragrant.
- Add the finely chopped onions and cook until golden brown.
- Stir in the crushed ginger and garlic, sauté for a minute until aromatic.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes.
- Incorporate the chopped tomatoes and cook until they soften and oil separates.
- Add the cooked chickpeas to the gravy along with garam masala, caraway seeds, and slit green chilies.
- Mix well and simmer for 10-15 minutes.
- Add a little water if needed to adjust the consistency.
- Stir in the coarsely ground pomegranate seeds.
For Rice:
- Rinse the Royal® Authentic Basmati Rice until the water runs clear.
- Boil 2 cups of water in a saucepan, add the rice.
- Cover, reduce heat to low, and simmer for 15 minutes or until water is absorbed.
- Remove the saucepan from the flame and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork before serving.
- Serve the flavorful Amritsari Chole alongside the fragrant basmati rice for a delicious and hearty meal.
Note: For an authentic touch, consider adding a squeeze of fresh lemon juice just before serving to enhance the flavors of the chole.
