Pakistani Chickpeas Pulao Recipe With Sweet Hot Date Onion Chutney

Step 1: To begin with Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney, firstly soak chick peas for an hour

Step 2: Cook chickpeas in a pressure cooker with water for 3 whistles

Step 3: Drain the water from the cooked chickpeas, mix salt and keep it aside

Step 4: On the other hand, soak the basmati rice for 30 minutes

Step 5: In a medium pan/pressure cooker, heat oil over medium heat

Step 6: Add onions, cinnamon, cloves, cardamom, bay leaf and onion

Step 7: Sauté onion until they become soft and transparent

Step 8: Once the onions are cooked, add ginger garlic paste and mix well

Step 9: Add cooked chickpeas, red chilli powder, turmeric powder, coriander powder, cumin powder and mix everything properly

Step 10: Cook for about a minute

Step 11: After a minute, add soaked basmati rice and required amount of water

Step 12: Cover and cook until the water is drained and rice is cooked well

Step 13: In case of using pressure cooker, cook over medium heat for 2 whistles

Step 14: Garnish it with coriander

Step 15: The next step is to make the Sweet Hot Date Onion Chutney

Step 16: Firstly, soak the red chilies in a cup of hot water for 10 minutes and keep it aside

Step 17: Meanwhile, heat oil in a frying pan and add onions

Step 18: Add required amount of salt

Step 19: Sauté until the onions become slightly brown

Step 20: Once browned, remove from the stovetop and keep them aside

Step 21: Chop dates finely

Step 22: It’s good to soak dates in water for 10 minutes so that it can be chopped easily

Step 23: Drain water from chilies

Step 24: Grind chopped dates and chilies in a mixer for about 5 minutes

Step 25: Add the onion mixture and grind to a fine smooth paste in a mixer grinder and the chutney is ready to be served

Step 26: Serve the Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney, Burani Raita and a roasted Papad for a delicious meal