Chhola Pulao

Leftovers – I pretty much have a love-hate relationship with it!!! When it comes to be any normal subzi-roti, I can never have them again on the next day… But if it’s something like Chhole, PavBhaji, I simply love them! :P

Wierd, I know! My problem is I never want to feel the way I felt on previous dinner :( Ohhh yes, I never let any food sit up in my refrigerator for more than that! But I always take a chance of making a new dish out of it and serve a delicious fresh-looking meal :)

I made Chhole Masala for dinner last week and found approx 1 cup was left in kadai, after eating until I burped :P Next morning, I made a light breakfast and decided to have something for lunch too :) I kept pretending as I was cooking a fabulous dish from start to end!

Off you go with a recipe of ‘Chhola Pulao’!!! :)

chhola pulao

INGREDIENTS:

1 cup Leftover Chhola
1 cup Basmati Rice
1 tsp Ginger-Garlic Paste
1 tbsp Cooking Oil
1 tbsp Coriander Leaves, chopped
1/2 tsp Mint Powder
2 tsp Lemon Juice
1/2 tsp Cumin Seeds
Salt, to taste

STEPS TO FOLLOW:

  1. Cook basmati rice in plenty of water with a pinch of salt until 90% done.
  2. Drain excess water and keep aside.
  3. Heat oil in a pan and add cumin seeds in it.
  4. Once it starts crackling, add ginger-garlic paste and saute it for a while.
  5. Add leftover chhola along with cooked rice and spices.
  6. Toss everything quickly and turn off the heat. Mix lemon juice over it and mix again.
  7. Serve hot!

chhola pulao

SJ’s NOTE:

  • Hubby hated over-powering taste of mint powder, I loved it though! So adjust it according to your taste :)
  • You can also add some pan-fried potatoes if you wish to bring a variation!

Linking this entry to Cooking with Seeds (Rice) Event n Priya’s Versatile Recipes:

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