choliya pulao recipe, harbara recipe, green chickpeas recipe
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4.5 from 2 votes

choliya pulao recipe

CHoliya rice recipe - simple and easy pulao made from rice and fresh green chickpeas.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: main course
Cuisine: north indian
Servings: 3 to 4
Author: Dassana Amit


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


preparation to make choliya pulao

  • 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.

making choliya pulao

  • 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 raita.
  • You can also garnish the pulao with coriander leaves if you prefer.