Chana Pulao is a
simple one pot dish that’s flavoured with lots of spices. This is a staple
North Indian dish. Studded with protein-rich chickpeas, the pulao is cooked in
a masala prepared from a specific blend of spices to give it that earthy
flavour. It is extremely tasty and different from the other pulao. Served with
any raita of your choice, this is one delicious pot of rice.
Ingredients
Basmati rice – 1 cup ( I used Normal rice)
White Kabuli channa –
½ cup
Cumin Seeds-1/2 tsp
Cinnamon – 1 inch
piece
Cardamoms – 2
Cloves – 3
Bay leaf – 1
Ginger – Garlic
Paste- 1 tsp
Green chilli-2
Tomatoes – 1/2 cup
chopped
Potato- 1diced into
cubes
Onion- 2 sliced
Chili powder– ½ tsp
Turmeric Powder- ½ tsp
Garam masala powder –
½ tsp
Oil – 3 ½ tbsp
Coriander leaves – 2
tbsp Garnish
Kasoori methi – 1
tbsp
Salt as per taste
Method:
1.To begin making the
Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9
hours in enough water.
2.Drain them well and
then add to the pressure cooker with the water.
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.
4.Drain the cooked
chickpeas/chole and keep them aside. Rinse the rice very well in water till the
water runs clear of starch.
5. Then soak the rice
in enough water for 30 mins. Strain and keep it aside.
6. Make a smooth
paste of the ginger, garlic and green chilli in a grinder with a very little
water. Once done, keep this also aside.
7. Heat oil in a wide
pan and add sliced onions. Fry them till they change their colour to golden
brown.
8. In a pressure
cooker heat oil and add all the whole spices which include Jeera, cardamoms, cinnamon,
cloves and bay leaf.
9.Sauté the whole garam masala or whole spices
for some seconds till fragrant, and then add sliced onions.
10. Sauté the onions
until it turns golden brown. Add the ginger-garlic-chilli paste and saute till
the raw aroma of the ginger-garlic goes away. Add the chopped tomatoes, red
bell pepper and saute for two minutes.
11. Next, add the turmeric powder, red chilli
powder and garam masala powder.
12. Add the kasuri
methi and saute the tomatoes for a minute or so and then add the drained cooked
chickpeas.
13. Mix well and
saute the entire mixture for about 7-10 minutes and let the chickpeas soak in
the masala.
14. Add the rice, and
again mix everything well. Then Add 1 ½ cup water. Season with salt and
pressure cook for 1 whistle. Don't open the cooker.
15. Once the pressure settles down on its own,
then open the lid of the cooker and gently mix the rice. Garnish with coriander leaves
16. Serve Chana Pulao
along any raita of your choice and a roasted papad for your everyday meals.
