If you think it to be just another Tuesday, we are here to add that needed spice to your routine with a recipe packed with spices, flavour and zing!
ACHARI CHHOLAY PULAO
Ingredients
1. 3 cups cooked rice
2. 1 cup chickpeas (kabuli chane/chholay), soaked overnight and boiled in salted water
3. 100 gms bhuna masala
4. 3-4 sprigs of fresh coriander leaves
5. 8-10 fresh mint leaves
6. ½ medium red capsicum, chopped
7. ½ medium yellow capsicum, chopped
8. Juice of ½ lemon
9. 1 tbsp pickle
10. A few lollo rosso lettuce leaves
Method
1. Heat a non-stick wok, add chickpeas, bhuna masala, ¼ cup water and mix well.
2. Roughly chop coriander leaves and mint leaves and add to the wok.
3. Add rice, red capsicum, yellow capsicum and mix well.
4. Add ¼ cup water and lemon juice. Add pickle and mix everything well.
5. Arrange the lettuce leaves decoratively in a serving plate, put the pulao on them and serve hot.
