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Pulao - chickpeas & mint
Recipe Notes

METHOD

  1. Heat the oil in a broad non-stick pan, add the garlic, onions and bayleaf and sauté on a medium flame till the onions turn brown
  2. Add the brown rice, kabuli chana, mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes.
  3. Add the green chilli paste, mint leaves and lemon juice, mix well and cook on a medium flame for another minute.
  4. Serve hot with curd.

Nutrient Values per serving

  1. Energy 150 calories
  2. Protein 4.3 gm
  3. Carbohydrates 27.8 gm
  4. Fat 2.5 gm
  5. Fibre 1.2 gm
  6. Iron 2.6 mg