Spinach Chickpeas Brown Rice Pulao

A filling and delicious one-pot meal of Spinach and Chickpeas along with some spices, this Palak Chole Brown Rice Pulao is the perfect way to use up any leftover brown rice you may have.

Jump to Recipe

Leftover rice. Now that’s a scenario that many of us are familiar with.

Whether it is rice that you made at home or the rice you got with your takeout that you ordered last night. At least, in our household, there is always leftover rice. Especially if it is brown rice, it doesn’t really stay well as leftover rice and tends to stiffen up a little.

If I want to use that as just rice, then I sometimes quickly microwave it with a sprinkle of water to perk it up with a little moisture. Or I make a rice dish with it, so it can use up the moisture from the other ingredients that I add to it.

A quick pulao, or spiced rice, is something I love to make with leftover rice, especially leftover brown rice. I throw in whatever vegetables I have to make different kinds of pulao. I especially love to add chickpeas, because it works well with the texture of the nutty, crunchy brown rice.

Spinach and chickpeas, both are very strong personalities as far as ingredients are concerned, but they complement each other in this wonderful and easily put together pulao.

This is especially easy for a weeknight dinner, as all you need is to sauté all the ingredients together and toss it with the already cooked and leftover brown rice. Make a simple raita of any kind with some yogurt and cucumbers or onions and you are all set to enjoy a hot meal that looks like you spent hours making it. But, only you know the secret of that leftover brown rice!

If you love this recipe, here are a few other rice recipes that you may enjoy.

• Turmeric Raw Mango Rice
• Tawa Pulao
• Keema Biryani with ground lamb
• Paneer Methi Pulao
• Chicken Pulao

Palak Chole Brown Rice Pulao

A filling and delicious one-pot meal of Spinach and Chickpeas along with some spices, this Palak Chole Brown Rice Pulao is the perfect way to use up any leftover brown rice you may have.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 204kcal

Author: Manju

GF VEG V OP

Ingredients

• 2 cups leftover cooked brown rice2 cups leftover cooked brown rice
• 2 tbsp olive oil2 tbsp olive oil
• 1 inch piece cinnamon1 inch piece cinnamon
• 2 cloves2 cloves
• 1 green cardamom1 green cardamom
• 1 bay leaf1 bay leaf
• 2 cloves garlic minced2 cloves garlic minced
• 1 red onion chopped1 red onion chopped
• 2 tomatoes chopped2 tomatoes chopped
• 1 tsp turmeric powder1 tsp turmeric powder
• 1/2 tsp cayenne1/2 tsp cayenne
• salt to tastesalt to taste
• 1 can chickpeas / garbanzo beans rinsed and drained1 can chickpeas / garbanzo beans rinsed and drained
• 2 cups baby spinach2 cups baby spinach
• 1/4 cup minced cilantro1/4 cup minced cilantro

Instructions

• Heat the oil in a heavy bottomed pan. Add the cinnamon, cloves, green cardamom and bay leaves to it.
• Once the spices start to sizzle, add the garlic and onion. Saute till the onion softens and turns to light brown.
• Now add the tomatoes and cook till the tomatoes soften. 
• Add in the turmeric powder, cayenne and salt and mix well.
• Now toss in the drained and rinsed chickpeas. Chop the baby spinach and add that as well.
• Let it cook for a couple of minutes with 1/4 cup water, till the spinach wilts and it all comes together.
• Now add the leftover brown rice to it and toss well. Be gentle and try not to mash the rice. 
• Garnish with the cilantro and serve hot with your favorite raita or just plain yogurt.

Nutrition

Calories: 204kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 360mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2080IU | Vitamin C: 15.4mg | Calcium: 46mg | Iron: 1.4mg

Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!