Chana Pulao Recipe - Spicy Chickpea Pulao
Chana Pulao is an easy one pot meal that is your solution to veggie nights and for days when you want to serve something more than the same old vegetable biriyani. Studded with protein-rich chickpeas, fragrant from the garam masala, this basmati rice pulao/pilaf is easy and quick. Served with any raita of your choice, this is one delicious pot of rice.
Ingredients
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3/4 cup Kabuli Chana (White Chickpeas)
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1 cup Basmati rice
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3 Onion
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sliced thinly
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1 Tomato
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chopped
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1/2 Red Bell pepper (Capsicum)
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chopped
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2 tablespoons Curd (Dahi / Yogurt)
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or oil
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2 tablespoons Ghee
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1 teaspoon Kashmiri Red Chilli Powder
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1/4 teaspoon Garam masala powder
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pinch Turmeric powder (Haldi)
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2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
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pinch Saffron strands
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Dry Fruits
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assorted
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4 tablespoons Anardana Powder (Pomegranate Seed Powder)
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1-3/4 cups Water
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for pressure cooking rice
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Few Mint Leaves (Pudina)
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for garnish
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Few Coriander (Dhania) Leaves
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for garnish
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Salt
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as required
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2 Cardamom (Elaichi) Pods/Seeds
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2 Mace (Javitri)
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a thin strand
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1 Bay leaf (tej patta)
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2-3 Cloves (Laung)
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1 inch Cinnamon Stick (Dalchini)
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1/2 teaspoon Ajwain (Carom seeds)
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1 Black cardamom (Badi Elaichi)
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For paste
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1/2 inch Ginger
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6 cloves Garlic
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1 Green Chilli
Instructions
Step 1
To begin making the Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9 hours in enough water
Step 2
Drain them well and then add to the pressure cooker with the water
Step 3
Add about 1/2 teaspoon of salt and pressure cook fit till the cooker releases 8-9 whistles or till the chickpeas are tender and cooked well
Step 4
Drain the cooked chickpeas/chole and keep them aside
Step 5
Rinse the rice very well in water till the water runs clear of starch
Step 6
Then soak the rice in enough water for 30 mins
Step 7
Strain and keep it aside
Step 8
Make a smooth paste of the ingredients, mentioned under “For paste" including ginger, garlic and green chilliin a grinder with a very little water
Step 9
Once done, keep this also aside
Step 10
Heat oil in a wide pan and add sliced onions
Step 11
Fry them till they change their colour to golden brown
Step 12
Soak saffron in a little lukewarm milk and keep it aside
Step 13
The next step is to prepare the biryani
Step 14
In a pressure cooker heat oil and add all the whole spices which include caraway seeds, cardamoms, mace, cinnamon, cloves and bay leaf
Step 15
Saute the whole garam masala or whole spices for some seconds till fragrant, and then add sliced onions from 1 onion
Step 16
Saute the onions until it turns golden brown
Step 17
Add the ginger-garlic-chilli paste and saute till the raw aroma of the ginger-garlic goes away
Step 18
Add the chopped tomatoes, red bell pepper and saute for two minutes
Step 19
Next, add the turmeric powder, red chilli powder and garam masala powder
Step 20
Add the kasuri methi and saute the tomatoes for a minute or so and then add the drained cooked chickpeas
Step 21
Mix well and saute the entire mixture for about 7-10 minutes and let the chickpeas soak in the masala
Step 22
Add the basmati rice, curd, half of the fresh herbs, saffron threads soaked in milk and again mix everything well
Step 23
Once it is done, add 1
Step 24
75 cups of water
Step 25
Season with salt and pressure cook for 1 whistle
Step 26
Don't open the cooker
Step 27
Once the pressure settles down on its own, then open the lid of the cooker and gently mix the rice
Step 28
Garnish with coriander leaves and mint leaves, dry fruits and pomegranate arils
Step 29
Leave it covered for 15 mins, before opening the foil and fluffing the rice prior to serving
Step 30
Serve Chana Pulao along with Burani Raita, Pomegranate Raita or any raita of your choice and a roasted papad for your everyday meals