Spinach Chickpea Pulao / Palak Channa Pulav | Indian Rice Recipes

Spinach and Chickpeas are one delightful combination. Don't you think? Be it in a salad, soup, curry or this rice it tastes awesome. I had come across this simple spinach pulav somewhere in the blog world before many years. I did not bookmark it then but just made a mental note of the recipe which had potatoes in the place of chickpeas. I make this rice often and this time tried chickpeas instead of potatoes to up the protein quotient.

Ingredients:
Serves - 3
Basmati Rice - 2 cups (rice cooker cup) - 1 1/3 in standard cup
Spinach - 3 cups - tightly packed
Chickpeas / Garbanzo beans - 1 can or approx 2 1/2 cups cooked - Click here to see how to make canned beans at home
Cumin seeds - 1 tsp
Onion  - 1 cup - thinly sliced
Ginger Garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Salt - to taste
Oil - 2 tbsp

Method:
Wash and soak the rice in plenty of water for 30 minutes. Heat oil in heavy bottomed pan / pressure cooker. Splutter the cumin seeds and add onion. Saute until light brown and add the ginger-garlic paste and cook for 2 minutes in medium heat. Now add the spice powders and spinach. When the spinach starts to wilt add the chickpeas and drained rice. Add 4 cups of water and salt and do a taste check. Cover and cook for 3 whistles in pressure cooker. If cooking in a pan, cover and cook in medium-high heat for 20 minutes until the rice is done. Serve hot with raitha or any curry of your choice.
Linking this delightful rice to MLLA #59 event by Susan and Lisa.