Chickpea Pulao

Each grain of long-grain Basmati rice is meticulously steamed to perfection, creating a fluffy and fragrant bed for the star ingredient: tender chickpeas cooked with a tantalising blend of spices. To achieve the perfect balance of flavours, we begin by sautéing a medley of fried onions, garlic, and ginger, infusing the dish with a savoury aroma that sets the stage for an exquisite culinary experience. A harmonious symphony of spices follows, with cloves, cumin, cinnamon, cardamom, and bay leaves adding their distinct character to the dish. The subtle heat of black pepper and a sprinkle of salt enhance the overall flavour profile, resulting in a perfectly seasoned pulao.

The chickpeas are gently cooked alongside these aromatic spices, allowing them to absorb the fragrant essence and develop their own rich flavours. They become tender and flavorful, creating a delightful textural contrast to the fluffy Basmati rice. As the rice and chickpeas mingle, each bite becomes a journey of tastes and textures, with the rice grains absorbing the essence of the spiced chickpeas.

Our chickpea pulao is a testament to our commitment to using the finest ingredients and expert techniques. Specially aged Sella Basmati rice ensures each grain remains separate and aromatic, providing a delicate canvas for the flavours to shine. The combination of chickpeas, fried onions, garlic, ginger, cloves, cumin, cinnamon, cardamom, bay leaves, salt, and pepper creates a harmonious fusion of tastes that will leave you craving for more.

At Dorrington Old Hall Restaurant, we invite you to experience the magic of our chickpea pulao. Join us and savour the flavours of this delectable dish, where long-grain, specially aged Sella Basmati rice is steamed with chickpeas and first cooked with fried onions, garlic, ginger, cloves, cumin, cinnamon, cardamom, bay leaves, salt, and pepper. Let your taste buds embark on a journey through layers of aromatic spices and tender chickpeas as you immerse yourself in the essence of authentic cuisine.