Aloo Chole Pulao Recipe | EASY Biryani Style Veg Pulao | बिरयानी जैसा आलू छोले पुलाओ | Sanjyot Keer

Sharing a comforting biryani-style Aloo Chole Pulao that feels hearty and truly a meal in itself.
It’s super easy to make, and with my tips and measurements, you’ll get perfect results every time! ✨👌

You’ll find the link to my special biryani masala and the full written recipe right below, happy cooking! ❤️

Biryani Masala:    • Veg Dum Biryani Recipe | स्वादिष्ट वेज दम ...  

Written recipe - Aloo Chole Pulao
Prep time: 10-15 minutes (excluding soaking time for Chickpeas)
Cooking time: 40-45 minutes
Serves: 4-5 people

Ingredients:
Soaking Rice
BASMATI RICE | बासमती चावल 1.5 CUPS
WATER | पानी AS REQUIRED
Pressure Cooking Chickpeas
CHICKPEAS | काबुली चना 1/2 CUP
WATER | पानी AS REQUIRED
BAKING SODA | बेकिंग सोडा A PINCH
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BAY LEAF | तेज पत्ता 1 NO.
Pulao
GHEE | घी 1 TBSP
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 3 MEDIUM SIZED (SLICED)
GINGER GARLIC PASTE | अदरक लहसुन पेस्ट 2 TBSP
GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
HOT WATER | गरम पानी A SPLASH
TOMATO | टमाटर 1 NO. (ROUGHLY SLICED)
CURD | दही 1/2 CUP
BIRYANI MASALA | बिरयानी मसाला 2 TSP
SPICY RED CHILLI POWDER | तीखा लाल मिर्च पाउडर 1/2 TSP
SALT | नमक TO TASTE
HOT WATER | गरम पानी A SPLASH
POTATO | आलू 2 MEDIUM SIZED (QUARTERS)
HOT WATER | गरम पानी 3 CUPS
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना A HANDFUL (CHOPPED)
Method:
Wash the basmati rice thoroughly until the water runs clear. Add fresh water and let it soak while you prepare everything else.
Wash ½ cup chickpeas and soak for 6–8 hours or overnight.
Once soaked, discard the water and transfer the chickpeas to a pressure cooker. Add fresh water, whole spices, a small pinch of baking soda, and pressure cook for 1 whistle on high flame + 2 whistles on medium-low flame.
In a wide, heavy-bottom vessel, heat ghee and oil over high flame.
Once hot, add cumin seeds followed by sliced onions. Sauté on medium-high flame until the onions turn golden brown.
Add ginger garlic paste and green chillies, cook briefly until the raw aroma goes away.
Add sliced tomatoes, whisked curd, salt, and the powdered spices. Mix well and cook until the oil begins to separate from the masala.
By this time, the chickpeas would have finished cooking. Switch off the cooker and allow it to depressurize naturally while you continue to cook the masala.
Once the masala has released oil, add the potato pieces and mix well.
Cover and cook for 4–5 minutes, or until the potatoes are almost cooked.
Meanwhile, open the pressure cooker and discard the whole spices. Strain and keep the chickpeas aside. They should be fully cooked but still holding shape.
Once the potatoes are almost cooked, add the boiled chickpeas and mix gently.
Pour in measured hot water (as per rice ratio), taste the liquid, and adjust salt, the seasoned water should taste accurate in saltiness.
Drain the soaked rice completely and add it along with chopped coriander and mint.
Stir gently and bring the mixture to a simmer on medium flame.
Cover the lid with a clean kitchen towel, place it on the vessel, and cook the pulao on the lowest flame for 12–15 minutes.
To check doneness, lift the lid and create a small opening using the back of a spoon, if water remains at the bottom, cook for another 2–3 minutes.
Once cooked, switch off the flame and allow the pulao to rest for 15–20 minutes without touching it. Resting helps settle the steam and prevents the rice from breaking.
After resting, gently fluff the pulao using a wide spatula, lifting the rice upwards without mashing it.
Your wholesome and flavourful Aloo Chole Pulao is ready. Serve hot with raita of your choice.

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Intro 00:00
Soaking Rice 0:45
Pressure Cooking Chickpeas 1:06
Base Gravy 1:52
Straining Cooked Chickpeas 4:30
Final Cooking of Pulao 4:52
How to check the Pulao 6:48
Plating 7:40
Outro 9:00