Stuffed Garlicky Baby Potato and Chick Pea Pulao/Pilaf

If you are an ardent fan of garlic or garlic chutney, you'll be bowled over by this recipe .Don't look at the pictures,remember the idome 'Don't judge a book by it's Cover' !

During cold days I love to enjoy one pot meal especially over the weekends, and this Pulao , fits very well in that category. So easy to prepare and tastes incredibly  amazing, garlic chutney lends that extra kick and tons of flavours, bland Potato and chick peas soaks all the wonderful flavours of garlic chutney and mingle beautifully in this dish.  Chick peas provides protein thus this dish perfectly becomes well balanced meal !

So why wait, let's see how I made this hot and spicy Stuffed Garlicky Potato and Chick pea Pulao/Pilaf.

You will need :-

  • 500 g Basmati rice washed and soaked for half an hour in cold water.
  • 250 g baby potato
  • 250 g boiled chickpeas drained 
  • 3-4 tbsp. Garlic Chutney or adjust to your liking 
  • 2 tbsp. red chilli powder
  • 1 tsp. turmeric powder
  • 2 tbsp. ground cumin and coriander 
  • 1 medium tomato finely chopped
  • 2 tbsp. fresh finely chopped coriander 
  • 2 tbsp. oil 
  • 1 tsp. garam masala 
  • Salt to taste
You will need :- Vaghar ( tempering )
  • 3 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 8-10 curry leaves
  • 2 dry red chilli
  • Pinch hing  

Method :-
In a big bowl add pinch salt and turmeric powder, mix and leave it aside.
First peel the skin of the potatoes and cut into cross slits leaving bottom part intact, leave them in a salty water you prepared earlier .
Now make stuffing mixture by mixing together garlic chutney, all the masala , salt, coriander , tomatoes and oil.
Carefully Stuff the 1/3 of the masala into slit potatoes.
Mix boiled chick peas into remaining masala and leave it aside.
Now prepare vaghar by heating oil in a thick bottom pan.
Add cumin and mustard seeds, once they crackle add hing.
Then add dry red chillies, curry leaves and sauté just for few seconds.
Carefully put stuffed potatoes into the pan and lower the heat.
Cover the pan with the lid and let the potatoes cook in it's own steam for 10-12 minutes.
Keep checking in between, if needed add couple of spoons of water )
When potatoes cooked almost 60% , add all the masala and chick peas.
Mix gently and cook for couple of minutes.
Drain the water from the soaked rice and add to the pan.
Mix gently and add enough water to cook the rice.
Add salt.
Once again cover the lid and let the rice cook.
Once rice is done, let it rest for 3-4 minutes.
Serve this Pulao hot with plain yogurt or Raita,  roasted papad and colourful salad.
Enjoy !!

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  1. What's the benefit of letting the rice soak for so long? I've soaked it for a few minutes, but never an hour. Looks delicious!

    1. I did soak the rice for only half an hour not an hour.

  2. Ooooh, this looks great! Thanks so much for the recipe :)
    Jane x

  3. I definitely like garlic but have never tried garlic chutney. This recipe looks delicious and so full of flavor!

    1. Thank you FoodtasticMom, please do try it, it's quite strong in taste but you get used to :)

  4. This sounds really delicious. Anything involving garlic and chickpeas I know I'm going love.

  5. You had me at garlic! I adore garlic in everything so this recipe is going to be made very soon

  6. There are so many great ingredients in this dish! And garlic chutney sounds like it is going to be my new obsession!

  7. Mmmm what a delicious meal! This looks like heaven!

  8. I love this recipe! I need to make it for dinner asap!--Kristina @ Love & Zest

  9. Great recipe! I never though of a garlic chutney I will add this one to my list.

  10. This looks absolutely delicious! I love how easy this recipe comes together.

  11. This looks really good, and your photos are great! I love learning new recipes, especially one-pot ones, so I'm going to bookmark this page. Thanks!


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