Spicy Chickpea Pulao (Chana Pulao) with Saffron and Aromatic Spices

Chana Pulao Recipe – Spicy Chickpea Pulao

Chana Pulao, a delightful and aromatic dish from the heart of Indian cuisine, combines the goodness of chickpeas (kabuli chana) and the fragrance of basmati rice with a medley of spices, making it an irresistible treat. This simple yet flavorful one-pot dish makes for an ideal vegetarian lunch, bringing together the richness of ghee, the tang of yogurt, and the warmth of aromatic spices. Perfectly seasoned and beautifully garnished with mint, coriander, and dry fruits, Chana Pulao is a must-try for anyone craving a comforting, spicy meal.

Ingredients:

Preparation Time:

8 hours (for soaking chickpeas) + 30 minutes (for rice soaking)
Total: 480 minutes

Cooking Time:

45 minutes

Total Time:

525 minutes (8 hours 45 minutes)

Servings:

3

Cuisine:

Indian

Course:

Lunch

Diet:

Vegetarian

Instructions:

1. Soak the Chickpeas:
   Begin by rinsing the Kabuli Chana (chickpeas) thoroughly, then soak them in enough water for 8-9 hours or overnight. Once soaked, drain them well. Transfer the soaked chickpeas into a pressure cooker and add water along with 1/2 teaspoon of salt. Cook on medium heat for 8-9 whistles or until the chickpeas are soft and tender. Once cooked, drain and set aside.

2. Rinse and Soak the Rice:
   Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and keep aside.

3. Prepare the Ginger-Garlic Paste:
   In a small grinder, combine the ginger, garlic, and green chili with a little water to form a smooth paste. Set it aside for later.

4. Fry the Onions:
   Heat oil in a large pan or pot. Add the thinly sliced onions and sauté them until they turn golden brown and crispy. Once done, remove the fried onions from the pan and set aside for garnishing.

5. Soak Saffron:
   Soak a pinch of saffron strands in a small amount of lukewarm milk and set aside.

6. Start Cooking the Spices:
   In a pressure cooker, heat the ghee and add the whole spices: cardamom pods, mace, bay leaf, cloves, cinnamon stick, ajwain, and black cardamom. Sauté for a few seconds until the spices release their fragrance. Then, add one of the sliced onions from the three and continue to sauté until golden brown.

7. Add the Ginger-Garlic Paste:
   Once the onions are browned, add the ginger-garlic-green chili paste and sauté until the raw smell disappears.

8. Incorporate the Vegetables:
   Add the chopped tomato and red bell pepper to the pan, and sauté for another 2 minutes. You can add a pinch of salt to help the tomatoes soften.

9. Add the Spices:
   Add turmeric powder, red chili powder, garam masala powder, and kasuri methi to the pan. Stir and cook the mixture for about 1 minute to let the spices infuse with the vegetables.

10. Cook the Chickpeas:
    Add the drained chickpeas to the pot. Mix well and cook for 7-10 minutes, allowing the chickpeas to absorb the flavors of the masala mixture.

11. Add the Rice and Final Spices:
    Now, add the soaked and drained rice to the pot. Add the curd, half of the chopped mint, and coriander leaves, along with the saffron milk. Stir gently to mix everything thoroughly.

12. Add Water and Cook:
    Pour in 1.75 cups of water and season with salt to taste. Close the pressure cooker lid and cook for one whistle on medium heat. Once done, do not open the lid immediately. Let the pressure naturally settle.

13. Garnish and Rest:
    Once the pressure has been released, open the cooker and gently fluff the rice. Garnish with fried onions, fresh mint leaves, coriander leaves, dry fruits, and pomegranate arils.

14. Rest Before Serving:
    Cover the cooked pulao with a clean kitchen towel or foil and let it sit for 15 minutes to allow the flavors to meld.

15. Serve:
    Serve the Chana Pulao hot with Burani Raita, Pomegranate Raita, or any raita of your choice. Add a side of roasted papad for a crunchy contrast.

Nutritional Information (per serving):

This delicious Chana Pulao is a perfect blend of tender chickpeas, fragrant basmati rice, and a harmonious mix of spices, making it an ideal choice for a satisfying vegetarian meal. Whether you’re hosting a special occasion or simply want a comforting lunch, this flavorful dish is sure to be a hit!