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Chana Pulao
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Chana Pulao

A delicious combination of soft white chickpeas and perfectly cooked, aromatic Basmati rice. Seasoned to perfection!

Servings: 4 People
Course: Main Course
Cuisine: Indian

Ingredients

  • ¼ cup neutral cooking oil Neutral oil, or ghee for extra flavor, generic cooking oil
  • 4 onion Finely sliced, small
  • 2 black cardamom
  • 3 cloves
  • 4-5 black peppercorn
  • 2 green cardamom
  • 1 cinnamon stick spelling corrected
  • 1 teaspoon black cumin
  • 1 teaspoon ginger-garlic paste
  • 150 grams chickpeas boiled
  • 1 cup basmati rice washed and soaked for half an hour
  • 1 tablespoon salt
  • 2 tablespoon yogurt
  • 2 green chili

Instructions

    Cup of Yum
  1. Heat ¼ cup of cooking oil in a pan, on medium heat. Add the thinly sliced onions and sauté until they turn goldenb rown.
  2. 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.
  3. Next, add 1 teaspoon ginger garlic paste, and sizzle. Add ½ cup of water and salt. Cover the pan and let it cook.
  4. Uncover and mash the onions with a spoon.
  5. Now add 2 tablespoon yoghurt and mix. Cover the pan and let it cook for 2 to 3 mintues.
  6. Add the boiled chickpeas, rice, water, salt, and the green chilies.
  7. Cook it partially covered, on high flame for 5 minutes.
  8. When the water has reduced halfway, cover the pan and cook for another 3-4 minutes.
  9. Reduce the flame to a low simmer, cover the pan and let it cook on dum for 10 minutes.
  10. Your Chana pulao is ready to serve!

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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