Servings: 3

Weight Watcher Smart Points: 15

Preparation Time: 25 Minutes

Cooking Time: 10 Minutes

Ready In: 35 Minutes


  • 1 indian bay leaf/tej patta
  • 1 green cardamom/choti elaichi
  • 1 cup fresh green chickpeas or choliya
  • 1 cinnamon/dalchini
  • 1 tsp cumin/sabut jeera
  • a pinch of asafoetida/hing
  • 2 cloves/lavang
  • 1.25 cups basmati rice or long grained rice
  • 3 tbsp oil
  • 1 medium onion, sliced thinly
  • 1.75 cups water for pressure cooking the rice


  1. rinse the rice in water till the water runs clean of the starch.soak rice in enough water for 30 mins.rinse the chickpeas.drain and then first cook the choliya or green chickpeas with 1.5 cups water in a pressure cooker for 2 to 3 whistles.once the pressure settles remove and drain the chickpeas.discard the water.use the same cooker for making the pulao.add oil in the cooker.fry all the whole spices till aromatic.add asafoetida and stir.add onions and saute them till golden.add the drained and cooked choliya or green chickpeas.stir and saute for a minute.drain the rice and add.stir and saute the rice for a few seconds.add water and salt.stir well and pressure cook the pulao for 2 whistles on a medium to high flame.once the pressure settles down, on its own, remove the lid and fluff the rice gently.serve choliya pulao hot with plain yogurt or a onion-tomato raita or vegetable can also garnish the pulao with coriander leaves if you prefer.

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