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Spinach and Chickpeas Brown Rice 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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 204kcal
Author Manju


  • 2 cups leftover cooked brown rice
  • 2 tbsp olive oil
  • 1 inch piece cinnamon
  • 2 cloves
  • 1 green cardamom
  • 1 bay leaf
  • 2 cloves garlic minced
  • 1 red onion chopped
  • 2 tomatoes chopped
  • 1 tsp turmeric powder
  • ½ tsp cayenne
  • salt to taste
  • 1 can chickpeas / garbanzo beans rinsed and drained
  • 2 cups baby spinach
  • ¼ cup minced cilantro


  • 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 ¼ 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.


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