
Chana Pulao
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Servings
4 People
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Course
Main Course
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Cuisine
Indian

Chana Pulao
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A delicious combination of soft white chickpeas and perfectly cooked, aromatic Basmati rice. Seasoned to perfection!
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Ingredients
- ¼ cup oil Neutral oil, or ghee for extra flavor
- 4 Onions, small Finely sliced
- 2 black cardamom
- 3 cloves
- 4-5 black peppercorn
- 2 green cardamom
- 1 cinammon stick
- 1 teaspoon Cumin, black
- 1 teaspoon Ginger-Garlic Paste
- 150 grams Boiled Chickepeas
- 1 cup basmati rice washed and soaked for half an hour
- 1 tablespoon salt
- 2 tablespoon yoghurt
- 2 green chillies
Instructions
- Heat ¼ cup of cooking oil in a pan, on medium heat. Add the thinly sliced onions and sauté until they turn goldenb rown.
- Once the onions are caramelized, add all the whole spices: black cardamom, green cardamom, cinammon, cumin, black peppercorn, and cloves. Let them fry to release their aroma.
- Next, add 1 teaspoon ginger garlic paste, and sizzle. Add ½ cup of water and salt. Cover the pan and let it cook.
- Uncover and mash the onions with a spoon.
- Now add 2 tablespoon yoghurt and mix. Cover the pan and let it cook for 2 to 3 mintues.
- Add the boiled chickpeas, rice, water, salt, and the green chilies.
- Cook it partially covered, on high flame for 5 minutes.
- When the water has reduced halfway, cover the pan and cook for another 3-4 minutes.
- Reduce the flame to a low simmer, cover the pan and let it cook on dum for 10 minutes.
- Your Chana pulao is ready to serve!
Equipments used:
Notes
- The more you fry the onions, the darker the color of the pulao rice will be. Well-caramelized onions will give the rice a traditional golden brown color.
- When frying the whole spices, wait until you can smell their aroma, then add the next ingredient.
- The rice should be washed and soaked for half an hour before cooking. If you are using Sella rice, then soak it for at least 2 hours before cooking.
- If you use dried chickpeas, soak them for 8 hours, then pressure cook for 5-7 minutes, or in a pan for about 40 minutes. Remember that dried chickpeas double in size when cooked, so 1 cup of dry chickpeas will yield 2 cups of boiled chickpeas.
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