- 2 cans Garbanzo, drained and rinsed
- 2 cups Basmati Rice, boiled
- 1 Big Onion, chopped
- 1 Tomato, chopped
- 1-1/2 tbsp Tomato Paste
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Red Chili Powder
- 1 tsp Pomegranate Powder
- 1 tbsp Chhole Masala
- 1 tsp Turmeric Powder
- 1 tbsp Cumin-Coriander Powder
- 2 Green Chilies, chopped
- 3 tbsp Olive Oil
- 1 tsp Cumin Seeds
- 3-4 Cloves
- Salt to taste
- Cilantro, chopped
Method:-
1. Heat oil in pan, brown cumin seeds and cloves.
2. Add onion, ginger-garlic paste, green chilies, and tomato with little salt. Let it cook for 4-5 minutes on medium heat.
3. Add tomato paste, turmeric, pomegranate powder, cumin-coriander powder, red chilli powder, and 1/8 cup of water. Mix very well, cover pan with lid and cook for another 2-3 minutes.
4. Now add garbanzo beans, chhole masala, and salt to taste. Cook on medium-low heat cook until water is absorbed 90%.
5. Add boiled rice. Mix chhole and rice with fork.
6. Let the mixer cook on low heat for 5 min with lid.
7. Fluff up the rice once again, add cilantro and serve hot.
