📝 About This Recipe
Discover the rustic charm of Kollu (Horse Gram), an ancient pulse revered for its incredible health benefits and earthy, nutty profile. This South Indian-inspired pulao marries the protein-packed texture of the legume with aromatic long-grain Basmati rice, tempered with warming spices and fresh aromatics. It is a wholesome, nutrient-dense meal that brings the heritage of traditional Indian farming to the modern gourmet table.
🥗 Ingredients
The Grains & Legumes
- 1/2 cup Kollu (Horse Gram) (soaked for at least 8 hours or overnight)
- 1.5 cups Basmati Rice (rinsed and soaked for 30 minutes)
- 3.5 cups Water (divided use for boiling gram and cooking rice)
The Aromatics & Spices
- 2 tablespoons Ghee or Coconut Oil (for a rich, authentic aroma)
- 1 inch Cinnamon Stick
- 3 pieces Green Cardamom Pods (lightly crushed)
- 4 pieces Cloves
- 1 teaspoon Cumin Seeds
- 1 large Red Onion (thinly sliced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
Seasoning & Finishing
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Mint Leaves (torn)
- 1.5 teaspoons Salt (or to taste)
- 1 tablespoon Lemon Juice (for brightness)
👨🍳 Instructions
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1
Drain the soaked horse gram and rinse it thoroughly under cold water. Place it in a pressure cooker or a heavy-bottomed pot with 2 cups of water and a pinch of salt.
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2
If using a pressure cooker, cook for 5-6 whistles until the gram is tender but still holds its shape. If using a pot, simmer for 40-45 minutes. Drain the excess water but reserve it—this 'kollu water' is packed with nutrients and flavor.
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3
While the gram cooks, rinse the Basmati rice until the water runs clear. Soak it for 30 minutes, then drain and set aside.
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4
In a large, heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium heat. Once shimmering, add the cinnamon, cardamom, cloves, and cumin seeds. Sauté for 30 seconds until fragrant.
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5
Add the sliced onions and sauté until they turn a beautiful golden brown. This caramelization is key to the pulao's deep flavor.
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6
Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw aroma of the garlic disappears.
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7
Add the turmeric powder and garam masala, stirring quickly to prevent the spices from burning.
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8
Incorporate the cooked horse gram into the spice base. Toss well to coat the legumes in the aromatic oil for about 2 minutes.
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9
Add the soaked and drained Basmati rice to the pot. Gently stir for 1-2 minutes, being careful not to break the long rice grains, until the rice is slightly toasted.
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10
Pour in 2.5 cups of liquid (use the reserved horse gram cooking water topped up with fresh water). Add the salt and half of the chopped cilantro and mint.
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11
Bring the mixture to a rolling boil. Once boiling, turn the heat to the lowest setting and cover the pot with a tight-fitting lid.
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12
Simmer undisturbed for 12-15 minutes. Turn off the heat and let the pulao rest, covered, for another 10 minutes to allow the steam to finish cooking the rice perfectly.
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13
Remove the lid, drizzle with lemon juice, and fluff the rice gently with a fork. Garnish with the remaining cilantro.
💡 Chef's Tips
Always soak the horse gram overnight; it is a very hard pulse and won't cook evenly without proper hydration. Use the 'Kollu' cooking water (rasam) as part of your cooking liquid for the rice to maximize the nutritional value and earthy flavor. Be careful not to overcook the horse gram to mush; it should have a slight 'bite' similar to al dente pasta. For a vegan version, simply replace the ghee with a high-quality coconut oil or avocado oil. If you want extra richness, garnish with golden-fried cashews and raisins just before serving.
🍽️ Serving Suggestions
Serve hot with a side of cooling Cucumber Raita or a simple Onion-Tomato Pachadi. Pairs beautifully with a crisp Papadum or spicy Potato Fry for added texture. Accompany with a bowl of traditional Horse Gram Rasam made from the leftover soaking water. A glass of chilled Buttermilk (Chaas) seasoned with roasted cumin is the perfect beverage pairing. For a complete meal, serve alongside a dry vegetable stir-fry like Cabbage Poriyal.