Kala Chana Pilaf Recipe
Kala Chana Pilaf is a comforting, flavorful dish from Pakistan that brings together the goodness of brown chickpeas (Kala Chana), fragrant basmati rice, and a blend of aromatic spices. This wholesome meal is perfect for a cozy family dinner or as a special treat for weekend brunch. The addition of yogurt and mint leaves adds a refreshing tang and fragrance to the pilaf, making it a complete dish in itself. Paired with spicy chicken curry, raita, or a fresh garden salad, it promises to be a crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Kala Chana (Brown Chickpeas) | 1 cup (soaked overnight and boiled) |
| Onion | 1 (finely sliced) |
| Tomato | 1 (sliced) |
| Green Chillies | 2 (slit) |
| Ginger Garlic Paste | 1 tablespoon |
| Bay leaf (Tej Patta) | 1 leaf |
| Cinnamon Stick (Dalchini) | 1 stick |
| Black cardamom (Badi Elaichi) | 2 pods |
| Cloves (Laung) | 4 cloves |
| Cumin seeds (Jeera) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Fennel powder | 1 teaspoon |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Water (or leftover water from chana) | 2 cups |
| Ghee | 1 tablespoon |
| Mint leaves (Pudina) | A few sprigs |
| Sugar | A pinch |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 25 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 4 servings |
|---|
Instructions
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Soak the Kala Chana: Begin by washing and soaking the Kala Chana (brown chickpeas) overnight. Once soaked, pressure cook the chana with 2 cups of water and a pinch of salt until they are soft and cooked through. Set aside.
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Prepare the Rice: Wash and soak the basmati rice in enough water for 10 minutes. Drain the water before using.
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Heat the Ghee: In a wide, heavy-bottomed pan, heat the ghee over medium heat. Once the ghee is hot, add the bay leaf, cinnamon stick, black cardamom, and cloves. Let these spices release their fragrant aroma into the ghee for about 30 seconds.
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Add the Cumin Seeds: Add the cumin seeds to the pan and let them splutter in the hot ghee. This step will release the earthy flavor of the cumin.
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Cook the Onions: Add the finely sliced onions along with a pinch of sugar. Sauté the onions until they turn golden brown and caramelized, about 7-8 minutes.
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Incorporate Tomatoes and Green Chillies: Add the slit green chillies and sliced tomatoes to the pan. Cook for about 2 minutes, allowing the tomatoes to soften and release their juices.
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Add Yogurt and Spices: In a bowl, whisk the curd (yogurt) until smooth, then add it to the pan with the tomato mixture. Stir well to combine. Next, add the red chilli powder, garam masala powder, and fennel powder. Let this cook for another 2 minutes, allowing the spices to infuse into the yogurt and tomato base.
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Add the Boiled Kala Chana: Add the boiled Kala Chana to the pan, and mix well with the yogurt and spice mixture. Season with salt to taste. Stir to combine.
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Add the Rice: Now, add the soaked and drained basmati rice to the pan with the chana. Pour in the 2 cups of water that was saved from cooking the chana (or use fresh water if preferred). Mix everything gently, making sure the rice and chana are well combined with the spices.
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Simmer the Pilaf: Cover the pan with a tight-fitting lid, and let the pilaf simmer over low heat for about 20 minutes, or until the rice is fully cooked and the flavors have melded together.
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Garnish and Serve: Once the pilaf is cooked, fluff it gently with a fork. Garnish with fresh mint leaves to add a burst of freshness and fragrance.
Serving Suggestions
Serve your Kala Chana Pilaf with a side of Spicy Chicken Curry, a refreshing Cauliflower & Cucumber Raita, and a Fresh Garden Salad for a complete and satisfying meal. This combination will bring together the rich flavors of the pilaf with the heat of the curry and the coolness of the raita, making it an ideal choice for a weekend brunch or special family gathering.
Tips for the Best Kala Chana Pilaf
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Soaking the Kala Chana: Soaking the chana overnight is crucial for softening them and reducing the cooking time. You can even soak them for 6-8 hours if you’re short on time.
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Water Ratio: Adjust the amount of water based on the type of rice you’re using. Basmati rice typically requires a 1:1.5 ratio of rice to water, but the added moisture from the cooked chana can reduce the amount of water needed.
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Use Fresh Yogurt: Fresh, smooth yogurt adds a tangy richness to the dish. If you don’t have yogurt on hand, you can substitute with a small amount of cream for a richer flavor.
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Spices: The spice blend in this recipe is balanced, but feel free to adjust the amount of red chilli powder or garam masala to suit your heat preference.
Kala Chana Pilaf is a delicious, protein-packed dish that makes for a filling and satisfying meal. With its mix of spices, rice, and chickpeas, it provides a delightful array of textures and flavors in every bite. Whether you’re preparing it for a family dinner or a gathering with friends, this pilaf will surely become a beloved recipe in your kitchen.
Enjoy!
