Step-by-Step Instructions

1. 1.Boil Chickpeas

   In a pressure cooker, add 1 cup of soaked chickpeas, 1 cinnamon stick, 1 tea bag, 1 black cardamom, 2 green cardamoms, enough water to cover the chickpeas, and salt to taste. Close the cooker and cook for 4 whistles on a low flame. Allow the pressure to release naturally before opening.

2. 2.Prepare the Masala Base

   In a separate pressure cooker, heat 3 tablespoons of oil. Add 1 chopped big onion and sauté until it turns translucent, about 3-4 minutes.

3. 3.Add Aromatics and Spices

   Add 1 tablespoon of ginger-chilli paste to the sautéed onions and cook for about 1 minute until fragrant. Then, add 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 2 teaspoons of red chili powder, and 1/2 teaspoon of asafoetida. Sauté for a few seconds, ensuring the spices don't burn.

4. 4.Cook Tomato Purée

   Pour in 1 cup of tomato purée and mix everything well with the spices. Cook the mixture, stirring occasionally, until the oil separates from the masala, indicating it's well cooked and thickened.

5. 5.Combine Rice and Chickpeas

   Add 1 cup of soaked basmati rice to the cooked masala and gently mix to coat the rice. Then, add the boiled chickpeas (drained, but reserve the cooking liquid) and mix them into the rice and masala.

6. 6.Add Liquid and Ghee

   Pour the reserved chickpea cooking liquid (including the tea bag and whole spices) into the cooker. Add a dollop of ghee on top for richness and flavor. Stir gently to combine.

7. 7.Final Pressure Cook

   Close the pressure cooker lid and cook for 2 whistles on a low flame. Once cooked, turn off the heat and let the pressure release naturally before opening the lid.

8. 8.Serve Chole Rice

   Carefully open the cooker. Fluff the chole rice gently with a fork. Serve the hot one-pot chole rice in a bowl, garnished with fresh coriander.