From my last post, a natural question may arise in our mind. If the devils are chained during the month of Ramadan, why Muslims are still doing sinful acts during this month? What is the explanation to this?
There is a logical answer to that question. Devil is like a bad friend who gives us wrong suggestions all the time but that doesn’t mean we cannot do anything wrong on our own if our friend is not around. Therefore, we sin even when the devils are chained because as we do not partake every action based on suggestions from our friends. Sins that are committed during Ramadan is not through satanic whispers instead trough evil souls, bad habits and human devils out of free will.
Also, one can say, it is like those pre-historic old fashioned winding wristwatches that needed daily or weekly winding, if you know what I mean(my mom hand one). Devils winding technology for humans’ lasts for more than a month and so even when he is chained we, continue to ignore the divine messages and participate in corrupt behaviors during the month of Ramadan. A true believer must overcome bad habits, devil’s influence and human devils.
Now, this delicious chickpeas pulao has nothing to do with evil. It is a rice I had totally forgotten about and a fellow Bangladeshi blogger, Shahadat Udraji, reminded me of this last year. I have had this many times during Ramadan in my childhood but couldn’t remember whether my mom used to make is or my grandmother. After a bit asking around, it appears, this is something my grandmother used to make a lot.
Here’s to passing on another heirloom Bangladeshi authentic Ramadan recipe that is not only great for iftar but a delicious and healthy rice dish through out the year. This chickpeas pulao or cholar polau makes a wonderful brunch item as well.
- 2 cup Basmati rice
- ¼ cup oil
- ¾ cup cooked black chickpeas
- ½ cup onion, sliced
- 2 green chilies
- 2-3 cloves
- 2-3 cinnamon, about 1” each
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder
- 3 ½ cups hot water
- 1 teaspoon sugar
- 2 teaspoon salt, according to taste
- 2 tablespoon beresta
- Wash rice. Strain all the water. Set aside.
- Add oil in a saucepan on medium heat. Add onion and sautee until slightly golden.
- Add everything from chilies to cumin powder. Fry for 2-3 minutes or until fragrant.
- Add the chickpeas and stir-fry for 2-3 minutes.
- Add the rice and mix well.
- Add salt and boiled water. At the sight of bubbles, put a lid on the pan, lower the heat to low-medium and cook for 20-22 minutes or until rice is cooked. Check and stir time to time to prevent rice from burning.
- Garnish with cilantro, beresta and serve.
Adjust water according to the rice you are using.
The sugar is to bring out the flavors but not to sweeten the rice.
রেসিপি: ছোলার পোলাউ
উপকরণ:
২ কাপ বাসমতী চাল
১/৪ কাপ তেল
৩/৪ কাপ সেদ্ধ ছোলা
১/২ কাপ পেঁয়াজ, স্লাইস
২ টি কাঁচা মরিচ
২-৩ টি লবঙ্গ
২-৩ টি দারুচিনি, প্রতিটি প্রায় ১”
২ চা চামচ রসুন পেস্ট
১ চা চামচ আদা পেস্ট
১ চা চামচ জিরা গুঁড়া
৩ ১/২ কাপ গরম পানি
১ চা চামচ চিনি
২ চা চামচ লবণ,স্বাদ অনুসারে
প্রস্তত প্রনালী:
১. চাল ধুয়ে পানি ঝরিয়ে রাখুন।
২. মাঝারি তাপে হাঁড়িতে তেল গরম করে পেঁয়াজ হাল্কা বাদামী করে ভেজে নিন।
৩. মরিচ থেকে জিরা গুঁড়া পর্যন্ত সব উপকরণ দিয়ে ২-৩ মিনিটের জন্য ভুনিয়ে নিন।
৪. ছোলা দিয়ে আরও ২-৩ মিনিট ভাজুন।
৫. চাল দিয়ে মশলার সাথে মিশিয়ে নিন।
৬. লবণ এবং গরম পানি যোগ করুন। বুদবুদ দেখা মাত্র, তাপ কমিয়ে ২০-২২ মিনিটের মত ঢাকনা দিয়ে চাল রান্না হতে দিন। সময় কম বেশি লাগতে পারে তাই মাঝে মাঝে পোলাউ নেড়ে দিন যেন নীচে লেগে না যায়।
৭. ধনে পাতা ও বেরেস্তা দিয়ে পরিবেশন করুন।
প্রয়োজনিও কিছু টিপস্ এর জন্যে দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।
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I love this twist on pulao, it looks utterly delicious 😀
I am a big fan of cholar, it is so versatile!
Cheers
Choc Chip Uru
gorgeous–the black chickpeas especially intrigue. When my oldest daughter earned a Girl Scout cooking badge, I helped teach a class, along with an Indian friend, and pulao was on the menu. The girls were crazy about it and we’ve made it many times since.
I bought the same chickpeas recently. I still have the full bag. This recipe inspires me a lot, it’s time for me to use my little brown chickpeas. 🙂 🙂
Yey, you have a great recipe to try brown chickpeas. You may want to look up “ghugni” that I shared last year using the same chickpeas. Both dishes are utterly delicious. Thanks a lot, Daniela.
Cholar pulao….you know, I have never had it. I was speaking with a friend yesterday, and we spoke on this, and she will be making some for me. I can see what she was raving about this. This looks GORGEOUS.
We love it in our family. Great that your friend is making you some. I’m sure you’ll love it. Thank you for your kind words. Hope to see you around soon again.