Chana Pulao – Spicy Chickpea Pulao
Course: Lunch | Cuisine: Indian | Diet: Vegetarian
Description:
Chana Pulao is a flavorful, one-pot meal that serves as a perfect alternative to your usual vegetable biryani. Packed with protein-rich chickpeas and aromatic garam masala, this basmati rice pulao is both fragrant and easy to make. Served with your favorite raita, it’s a delicious dish that’s quick and satisfying.
Ingredients:
- 3/4 cup Kabuli Chana (White Chickpeas)
- 1 cup Basmati rice
- 3 Onions, thinly sliced
- 1 Tomato, chopped
- 1/2 Red Bell pepper (Capsicum), chopped
- 2 tbsp Curd (Dahi / Yogurt) or oil
- 2 tbsp Ghee
- 1 tsp Kashmiri Red Chilli Powder
- 1/4 tsp Garam Masala Powder
- Pinch Turmeric powder (Haldi)
- 2 tbsp Kasuri Methi (Dried Fenugreek Leaves)
- Pinch of Saffron strands
- Assorted Dry Fruits
- 4 tbsp Anardana Powder (Pomegranate Seed Powder)
- 1 3/4 cups Water (for pressure cooking rice)
- Few Mint Leaves (Pudina), for garnish
- Few Coriander Leaves (Dhania), for garnish
- Salt, as required
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Mace (Javitri), a thin strand
- 1 Bay Leaf (Tej Patta)
- 2-3 Cloves (Laung)
- 1-inch Cinnamon Stick (Dalchini)
- 1/2 tsp Ajwain (Carom Seeds)
- 1 Black Cardamom (Badi Elaichi)
For the Paste:
- 1/2 inch Ginger
- 6 cloves Garlic
- 1 Green Chilli
Preparation Time: 8 hours (soaking) + 30 minutes (rice soaking)
Cooking Time: 45 minutes
Instructions:
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Soak the Chickpeas: Begin by rinsing and soaking the chickpeas overnight (or for 8-9 hours) in enough water. Drain them well. Add the soaked chickpeas to a pressure cooker along with 1/2 teaspoon salt and sufficient water. Pressure cook until the cooker releases 8-9 whistles or the chickpeas are tender. Drain the cooked chickpeas and set aside.
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Prepare the Rice: Rinse the basmati rice well until the water runs clear. Soak the rice for 30 minutes and then strain it. Set it aside.
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Make the Ginger-Garlic Paste: In a grinder, blend the ginger, garlic, and green chilli with a little water into a smooth paste. Set aside.
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Fry the Onions: Heat oil in a wide pan and fry the sliced onions until they turn golden brown. Soak saffron strands in warm milk and keep it aside for later.
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Cook the Spices: In a pressure cooker, heat ghee. Add the whole spices: cardamom, mace, cinnamon, cloves, bay leaf, and ajwain. Sauté for a few seconds until fragrant. Add the sliced onions and cook until golden brown.
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Add the Paste and Vegetables: Add the ginger-garlic-chili paste to the onions and sauté until the raw aroma disappears. Add chopped tomatoes and red bell pepper, cooking for another 2 minutes. Stir in turmeric, red chili powder, garam masala, and kasuri methi, and sauté for a minute. Add the cooked chickpeas and cook for 7-10 minutes to let the chickpeas soak in the spices.
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Add Rice and Cook: Add the soaked basmati rice to the mixture along with curd, half of the fresh mint and coriander leaves, and saffron milk. Mix everything gently. Add 1 3/4 cups of water and season with salt. Pressure cook for 1 whistle. Once the pressure settles, open the lid and gently fluff the rice.
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Garnish and Serve: Garnish with remaining mint and coriander leaves, dry fruits, and pomegranate arils. Cover and let it rest for 15 minutes before serving.
Serving Suggestion:
Serve your Chana Pulao with Burani Raita, Pomegranate Raita, or any raita of your choice, and enjoy with a roasted papad for a delicious and satisfying meal.
