Palak aur Kabuli Chane Ka Pulao(Spinach and Chickpeas Pilaf)/Palak Chole Pulao

Palak Aur Kabuli Chane Ka Pulao Recipe | Learn How to make Spinach and Chickpeas Pulao | Palak Chole Pulao Recipe

Palak Aur Kabuli Chane Ka Pulao

Palak aur Kabuli Chane Ka Pulao or Palak Chole Pulao is a healthy and nutritious Pulao for your everyday meals or to serve when guests come for dinner.

A one pot meal, that you can make for kids lunch box or potlucks. Served with any raita of your choice it a wholesome meal that fits all age groups. 

A protein rich, gluten-free and vegan friendly dish that you can easily make in your pressure cooker( Instant Pot and Indian Style Pressure Cooker).

Many times kids do not like Spinach based gravies or  we also get bored with the same old green gravies. Make this delicious Pulao with Palak sneaked in and kids favourite Chole. 

My kids love this Palak Chane Ka Pulao. Once in while I do make it for weekend brunch or their lunch box.. 

Health benefits of Palak/Spinach and Kabuli Chane

Spinach and Chickpeas have a numerous health benefits and both the ingredients are so versatile, can be used in numerous ways. Like in soups, salads, curries, pilafs/biryanis , flatbreads, cutlets and many more.

Palak/Spinach is rich source iron and calcium along with other minerals and vitamins like Vit. A, Vit C.  Including Spinach in your diet especially during winters, is good for the immune system. It is very good for growing up kids and teenagers, as it helps in strengthening the bones, helps in improving the eyesight. It is also known to control the blood pressure and prevent coronary heart diseases. 

Recipes with Spinach on the blog–

Lehsuni Dal Palak,

Spinach Tortillas,

One Pot Creamy Spinach Pasta,

Kale and Spinach Saag with Paneer Koftas,

Spinach and Pomegranate Raita,

Palak Paneer,

Rajma Aur Palak ki Tikki,

Palak Paneer Parantha,

Spinach and Mint Dip,

Sarson Ka Saag

Kabuli Chane/Chickpeas or Chole is a great source of plant based protein for the vegetarians and vegans. Chickpeas are used not only popular in Indian Cuisine but also in many other cuisines like Mediterranean and Middle Eastern Cuisine.These are budget friendly and are easy to find at most of the grocery stores worldwide. Chickpeas are one of the pantry essential ingredients and can be stored for a couple of months.

Recipes with Chickpeas on the blog–

Chole Masala( one of the most popular curry from North Indian Cuisine),

Dhaniya Chole Masala(Chole curry in coriander based gravy),

Pindi Chole (no onion garlic rustic Chickpea curry)

Falafels

Chickpea and Couscous Soup

Aam aur Kabuli Chane Ka Achar,

Hummus,

Sweet and Spicy  Carrot Hummus,

Baked Chickpeas

How to make Palak aur Kabuli Chane ka Pulao or Palak Chole Pulao

This flavourful Pulao can be prepared in open pan but if you want to cook it in jiffy use the pressure cooker( Instant Pot or Indian Style Pressure Cooker).

You can also add veggies like carrots or cauliflower to it.

Dry Whole Spices add lot of flavour to it.

I use Basmati Rice for all rice preparations. 

Soak it half an hour earlier before preparing it.

Use canned chickpeas or soak chickpeas overnight and boil to make the pulao. Checkout Chole Masala for HOW TO BOIL CHICKPEAS in Indian Pressure Cooker. Or, whenever you boil chickpeas to make any chickpea dish like Chole Masala, Chole Bhature, boil some extra and reserve some for making this pulao. Boiled chickpeas stays good for 4-5 days in refrigerator or freeze it.

You can make it in any thick bottomed pan but usually, I make this to pack in lunch boxes for my kids and hubby, so I make it in pressure cooker to save time. You can also make this in Instant Pot as you make another other vegetable Pulao/Pilaf.

Related Raita Recipes..

Mixed Veg. Raita,

Boondi Raita,

Bathua Raita,

Lauki Raita

Stepwise pics to make Palak aur Kabuli Chane Ka Pulao/Palak Chole Pulao

Palak Chole Pulao

 

Recipe card for Palak Chole Pulao

Palak Aur Kabuli Chane Ka Pulao/Palak Chole Pulao

Swati
One Pot, quick Palak Aur Kabuli Chane Ka Pulao Recipe |Palak Chole Pulao| Spinach and Chickpea Pulao Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Main
Cuisine Indian
Servings 4 people

Equipment

  • Pressure cooker

Ingredients
  

  • Cup Basmati Rice
  • 1 can Chickpeas see Notes
  • 2 cups Spinach(packed) about 1 cup puree
  • 1 Onion (Medium sized)
  • 1-2 Tomato- Medium size
  • 7-8 cloves Garlic
  • 1" Fresh Ginger
  • 1-2 Green Chilli(as per taste)
  • 1/2 cup Yogurt/Curd
  • 1-2 Tsp Garam Masala
  • 1 Tsp Coriander Powder
  • 1 Bay Leaf
  • 1 medium Cinnamon stick
  • 4-5 Cloves
  • 4-5 Whole Black Pepper/Peppercorns
  • 1 Tsp Cumin Seeds
  • 1-2 Tbsp Oil or Desi Ghee(Indian Clarified Butter)

Instructions
 

Pre-preparations to make Pulao

  • Wash and soak rice for at least 20-30 mins before cooking.
  • Wash spinach/palak leaves 4-5 times in running tap water or till all the dirt is gone. IF using boxed Spinach, then you can add directly. Though I wash it 1-2 times in water.
  • Puree Spinach leaves. You can also add finely chopped spinach.
  • Finely chop onion and tomato.
  • Make paste of ginger and garlic and green chili. Or use store-bought ginger garlic paste.

Indian Pressure Cooker Method

  • Heat oil/ghee in pressure cooker on medium flame.
  • When the oil is hot enough add whole spices or garam masala, roast till it gives a nice aroma,
  • Add cumin seeds when it crackle, add ginger garlic green chilli paste. Saute for a minute or till raw smell of garlic goes away.
  • Now add onions and saute till it starts turning light brown. Now, add chopped tomatoes and cook till it is soft and mushy.
  • Add spinach puree to onion tomato masala.
  • Add coriander powder and garam masala powder, red chili powder and mix well.
  • Beat yogurt/curd nicely, add to the pulao masala and cook for another 2 minutes.
  • Discard the water from the soaked rice. If using canned chickpeas, drain water from chickpeas rinse in water once and add.
  • Add boiled chickpeas and rice and add water and salt and mix well. Water level should be just ½" above the rice level.
  • Put the lid of the pressure cooker with the weight on it.Cook on medium flame till 2 whistles. Switch off the gas, let the pressure go out by itself. Open the lid and fluff with some fork or spoon and transfer to a serving bowl.

Instant Pot Method

  • Switch on the Instant Pot, on SAUTE MODE (Medium) for 10 mins.
  • Add oil/ghee, add whole dry masala, cumin seeds.
  • Add ginger garlic and chilli paste. Saute for a while or till raw smell of garlic goes away.
  • Add chopped onions and saute till it turns light brown.
  • Add chopped tomato and saute till it is soft.
  • Add spinach puree to onion tomato masala.
  • Add coriander powder and garam masala powder, red chili powder and mix well.
  • Beat yogurt/curd nicely, add to the pulao masala and cook for another 2 minutes.
  • Discard the water from the soaked rice. If using canned chickpeas, drain water from chickpeas rinse in water once and add.
  • Add boiled chickpeas and rice and add water and salt and mix well. Water level should be just ½" above the rice level.
  • CANCEL the SAUTE MODE, close and seal the lid of Instant Pot, SET the PRESSURE COOK MODE on, set the timer to 6 mins,
  • Once the time is over, CANCEL the Pressure Cook Mode, wait for 2 mins. and then do the QUICK PRESSURE RELEASE.
  • Open the lid and fluff with some fork or spoon and transfer to a serving bowl.

Notes

To boil Chickpeas,soak chickpeas overnight or atleast 5-6 hrs. Then boil in pressure cooker.
1/3 cup dried beans = 1 cup of boiled chickpeas
1 Can of 14 OZ chickpeas is equal to 1½ Cups of Chickpeas. Use whole can or 1 cup.
Substitute tomato with 2-3 tbsp of tomato sauce.
For Vegan Friendly option
  • Skip dairy yogurt and use Cashew Yogurt or any other plant based yogurt.
  • Substitute Oil for Ghee.
Keyword One Pot Meals, Spianch Chole Pualo

Do try this Spinach and Chickpeas Pulao serve with Raita of your choice..  pack for kids lunchbox or serve to your guests for dinner parties. 

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!