Chana pulao recipe – how to make kabuli chana pulao or chole pulao recipeTweet
Chana (white chickpeas) pulao is a nutritious and tasty rice dish and makes up for a wholesome meal. It is a perfect dish for your lunch box and a quick fix when you are short of time. Chana pulao is best served with plain curd, onion raita, cucumber raita or just as it is. It is not only quick and easy to make but also healthy as chickpeas is rich in proteins and fibre.
You can also check these pulao recipes in my blog..
Prep Time : 15 mins
Cook Time : 25 mins
Servings : 4 persons
North Indian cuisine
White chickpeas or kabuli chana or safed chana – 1 cup
Basmati rice – 1 1/2 or 1.5 cups
Onion – 1 (medium sized chopped finely)
Tomato – 1 (medium sized chopped finely)
Ghee or cooking oil – 3 tablespoons
Mustard seeds or rai – 1/2 teaspoon
Cumin seeds or jeera – 1/2 teaspoon
Star anise – 1
Tejpatta or bay leaves – 2
Cinnamon stick or dalchini – 1 inch
Cloves – 2
Green cardamoms – 2 (small)
Turmeric powder – 1/4 teaspoon
Red chilli powder – 1/2 teaspoon
Coriander powder -1/2 teaspoon
Garam masala – 1/4 teaspoon
Lemon juice – 1 tablespoon
Water – 2.5 to 3 cups
FOR GREEN PASTE OR MASALA
Coriander leaves/dhania patha – 2 tablespoons
Mint leaves/pudina – 2 tablespoons
Green chillies – 3 to 4
Garlic cloves – 5
Ginger/adrak – 1/2 inch
HOW TO MAKE OR PREPARE CHANA PULAO RECIPE
Wash and soak the chana for 6 to 7 hours or overnight. Next day drain the water and add fresh water. To this add turmeric powder and salt and pressure cook for upto 4 whistles or till soft.
Soak the basmati rice for half an hour. Drain and keep it aside.
Grind the coriander leaves, mint leaves, garlic cloves, ginger and green chillies with little water to make a smooth paste. Set aside.
Heat ghee in a small pressure cooker on a medium flame. Add mustards seeds and allow it to splutter. Once the seeds stops spluttering, add cumin seeds, cardamoms, bay leaves, star anise, cloves and cinnamon and saute for few seconds till it exudes a nice aroma.
Add chopped onions and cook till translucent and light brown. Add the green paste and saute till the raw aroma goes away.
Then add the chopped tomatoes and cook till soft. Now add the turmeric powder, red chilli powder, coriander powder and garam masala and mix well. Cook for 2 to 3 minutes.
Add basmati rice and boiled chickpeas and combine together. Saute the entire mixture for a minute on a low flame. Add lemon juice and salt and mix well. Add 2.5 to 3 cups of water and mix again.
Close the pressure cooker with its lid and pressure cook upto 3 whistles. Once cooled down, open the lid and gently fluff the rice with a fork.
Serve chana pulao hot or warm with raita, papad, curd or pickle.
Chana pulao tastes good when prepared with basmati rice as compared to plain rice.
Preparing with ghee gives a good flavour to the pulao.
This pulao can also be prepared with leftover boiled chickpeas.
You can add curd/yoghurt instead of lemon juice. It gives a tangy flavour to the dish.