Pearl Pulao

The pearls in this pulao are peas, sweetcorn, kala chana (brown chickpeas) and fresh pomegranate seeds. These bright-coloured pearls make this dish a real treat for the eyes as well as for the tastebuds and take the healthfulness of an ordinary pulao to the next level.

Time: 30 minutes


Serves: 4

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  1. 2 cups basmati rice
  2. 1/2 cup boiled kala chana (brown chickpeas)
  3. 2 tablespoons peas
  4. 2 tablespoons sweet corn
  5. 2 tablespoons fresh pomegranate seeds
  6. 1 large onion, chopped
  7. 1 teaspoon finely chopped ginger
  8. 2 tablespoons ghee
  9. 2 dried bay leaves
  10. 1 teaspoon cumin seeds
  11. 1/4 teaspoon asafoetida
  12. 1 black cardamom
  13. 4 cloves
  14. 1 small cinnamon stick (1 inch approximately)
  15. 1/2 teaspoon red chilli powder (optional)
  16. Salt to taste
  17. 2 tablespoons chopped coriander leaves


  1. Rinse the rice and soak it for 15-20 minutes.
  2. Grind the black cardamom, cloves and cinnamon in a mortar and pestle or a spice grinder and add keep aside.
  3. Heat ghee in a broad pan or pot, add cumin seeds and allow them to splutter. Add asafoetida, onion, bay leaves and ginger. Sauté until onion becomes golden brown. Add boiled kala chana, sweet corn, peas, salt, chilli powder and ground spices (black cardamom, cinnamon and cloves). Mix well and sauté for about a minute on medium heat.
  4. Add 4 cups of water into the pan and bring it to a boil. When the water starts boiling, drain the soaked rice and add it to the boiling water. Stir well and cover the pan with a lid. Reduce the heat to the lowest possible setting and cook for 15 minutes.
  5. Turn off the heat after cooking the rice for 15 minutes but do not uncover the pan for another 15 minutes.
  6. After letting the rice rest for 15 minutes, fluff the rice gently using a fork.
  7. Garnish with fresh pomegranate seeds and coriander leaves.

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