Chana Pulao Recipe - Spicy Chickpea Pulao
A vegetarian Indian recipe with kabuli chana (white chickpeas), basmati rice, onion - sliced thinly. Ready in 8h 45m, serves 3.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9 hours in enough water
kabuli chana (white chickpeas)(3/4 cup)-3/4 water - for pressure cooking rice(1 cups) - 2
Drain them well and then add to the pressure cooker with the water
-3/4 water - for pressure cooking rice(1 cups) - 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
-3/4 water - for pressure cooking rice(1 cups)salt - as required - 4
Drain the cooked chickpeas/chole and keep them aside
- 5
Rinse the rice very well in water till the water runs clear of starch
basmati rice(1 cup)-3/4 water - for pressure cooking rice(1 cups) - 6
Then soak the rice in enough water for 30 mins
basmati rice(1 cup)-3/4 water - for pressure cooking rice(1 cups) - 7
Strain and keep it aside
- 8
Make a smooth paste of the ingredients, mentioned under “For paste" including ginger, garlic and green chilliin a grinder with a very little water
kashmiri red chilli powder(1 teaspoon)-3/4 water - for pressure cooking rice(1 cups)inch ginger(1/2)cloves garlic(6)green chilli(1) - 9
Once done, keep this also aside
- 10
Heat oil in a wide pan and add sliced onions
onion - sliced thinly(3) - 11
Fry them till they change their colour to golden brown
- 12
Soak saffron in a little lukewarm milk and keep it aside
pinch saffron strands - 13
The next step is to prepare the biryani
- 14
In a pressure cooker heat oil and add all the whole spices which include caraway seeds, cardamoms, mace, cinnamon, cloves and bay leaf
tablespoons anardana powder (pomegranate seed powder)(4)-3/4 water - for pressure cooking rice(1 cups)cardamom (elaichi) pods/seeds(2)mace (javitri) - a thin strand(2)bay leaf (tej patta)(1)-3 cloves (laung)(2)inch cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(1)cloves garlic(6) - 15
Saute the whole garam masala or whole spices for some seconds till fragrant, and then add sliced onions from 1 onion
onion - sliced thinly(3)garam masala powder(1/4 teaspoon) - 16
Saute the onions until it turns golden brown
onion - sliced thinly(3) - 17
Add the ginger-garlic-chilli paste and saute till the raw aroma of the ginger-garlic goes away
kashmiri red chilli powder(1 teaspoon)inch ginger(1/2)cloves garlic(6)green chilli(1) - 18
Add the chopped tomatoes, red bell pepper and saute for two minutes
tomato - chopped(1)red bell pepper (capsicum) - chopped(1/2) - 19
Next, add the turmeric powder, red chilli powder and garam masala powder
kashmiri red chilli powder(1 teaspoon)garam masala powder(1/4 teaspoon)pinch turmeric powder (haldi)tablespoons anardana powder (pomegranate seed powder)(4)green chilli(1) - 20
Add the kasuri methi and saute the tomatoes for a minute or so and then add the drained cooked chickpeas
tomato - chopped(1)tablespoons kasuri methi (dried fenugreek leaves)(2) - 21
Mix well and saute the entire mixture for about 7-10 minutes and let the chickpeas soak in the masala
garam masala powder(1/4 teaspoon) - 22
Add the basmati rice, curd, half of the fresh herbs, saffron threads soaked in milk and again mix everything well
basmati rice(1 cup)tablespoons curd (dahi / yogurt) - or oil(2)pinch saffron strands-3/4 water - for pressure cooking rice(1 cups)mace (javitri) - a thin strand(2) - 23
Once it is done, add 1
- 24
75 cups of water
-3/4 water - for pressure cooking rice(1 cups) - 25
Season with salt and pressure cook for 1 whistle
-3/4 water - for pressure cooking rice(1 cups)salt - as required - 26
Don't open the cooker
- 27
Once the pressure settles down on its own, then open the lid of the cooker and gently mix the rice
basmati rice(1 cup)-3/4 water - for pressure cooking rice(1 cups) - 28
Garnish with coriander leaves and mint leaves, dry fruits and pomegranate arils
dry fruits - assortedfew mint leaves (pudina) - for garnishfew coriander (dhania) leaves - for garnish - 29
Leave it covered for 15 mins, before opening the foil and fluffing the rice prior to serving
basmati rice(1 cup)-3/4 water - for pressure cooking rice(1 cups) - 30
Serve Chana Pulao along with Burani Raita, Pomegranate Raita or any raita of your choice and a roasted papad for your everyday meals
kabuli chana (white chickpeas)(3/4 cup)
Nutrition Facts
Per serving
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Chana Pulao Recipe - Spicy Chickpea Pulao
A vegetarian Indian recipe with kabuli chana (white chickpeas), basmati rice, onion - sliced thinly. Ready in 8h 45m, serves 3.
Curated byAarav Mehta🇮🇳
Directions
30 steps- 1
To begin making the Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9 hours in enough water
kabuli chana (white chickpeas)(3/4 cup)-3/4 water - for pressure cooking rice(1 cups) - 2
Drain them well and then add to the pressure cooker with the water
-3/4 water - for pressure cooking rice(1 cups) - 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
-3/4 water - for pressure cooking rice(1 cups)salt - as required - 4
Drain the cooked chickpeas/chole and keep them aside
- 5
Rinse the rice very well in water till the water runs clear of starch
basmati rice(1 cup)-3/4 water - for pressure cooking rice(1 cups) - 6
Then soak the rice in enough water for 30 mins
basmati rice(1 cup)-3/4 water - for pressure cooking rice(1 cups) - 7
Strain and keep it aside
- 8
Make a smooth paste of the ingredients, mentioned under “For paste" including ginger, garlic and green chilliin a grinder with a very little water
kashmiri red chilli powder(1 teaspoon)-3/4 water - for pressure cooking rice(1 cups)inch ginger(1/2)cloves garlic(6)green chilli(1) - 9
Once done, keep this also aside
- 10
Heat oil in a wide pan and add sliced onions
onion - sliced thinly(3) - 11
Fry them till they change their colour to golden brown
- 12
Soak saffron in a little lukewarm milk and keep it aside
pinch saffron strands - 13
The next step is to prepare the biryani
- 14
In a pressure cooker heat oil and add all the whole spices which include caraway seeds, cardamoms, mace, cinnamon, cloves and bay leaf
tablespoons anardana powder (pomegranate seed powder)(4)-3/4 water - for pressure cooking rice(1 cups)cardamom (elaichi) pods/seeds(2)mace (javitri) - a thin strand(2)bay leaf (tej patta)(1)-3 cloves (laung)(2)inch cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(1)cloves garlic(6) - 15
Saute the whole garam masala or whole spices for some seconds till fragrant, and then add sliced onions from 1 onion
onion - sliced thinly(3)garam masala powder(1/4 teaspoon) - 16
Saute the onions until it turns golden brown
onion - sliced thinly(3) - 17
Add the ginger-garlic-chilli paste and saute till the raw aroma of the ginger-garlic goes away
kashmiri red chilli powder(1 teaspoon)inch ginger(1/2)cloves garlic(6)green chilli(1) - 18
Add the chopped tomatoes, red bell pepper and saute for two minutes
tomato - chopped(1)red bell pepper (capsicum) - chopped(1/2) - 19
Next, add the turmeric powder, red chilli powder and garam masala powder
kashmiri red chilli powder(1 teaspoon)garam masala powder(1/4 teaspoon)pinch turmeric powder (haldi)tablespoons anardana powder (pomegranate seed powder)(4)green chilli(1) - 20
Add the kasuri methi and saute the tomatoes for a minute or so and then add the drained cooked chickpeas
tomato - chopped(1)tablespoons kasuri methi (dried fenugreek leaves)(2) - 21
Mix well and saute the entire mixture for about 7-10 minutes and let the chickpeas soak in the masala
garam masala powder(1/4 teaspoon) - 22
Add the basmati rice, curd, half of the fresh herbs, saffron threads soaked in milk and again mix everything well
basmati rice(1 cup)tablespoons curd (dahi / yogurt) - or oil(2)pinch saffron strands-3/4 water - for pressure cooking rice(1 cups)mace (javitri) - a thin strand(2) - 23
Once it is done, add 1
- 24
75 cups of water
-3/4 water - for pressure cooking rice(1 cups) - 25
Season with salt and pressure cook for 1 whistle
-3/4 water - for pressure cooking rice(1 cups)salt - as required - 26
Don't open the cooker
- 27
Once the pressure settles down on its own, then open the lid of the cooker and gently mix the rice
basmati rice(1 cup)-3/4 water - for pressure cooking rice(1 cups) - 28
Garnish with coriander leaves and mint leaves, dry fruits and pomegranate arils
dry fruits - assortedfew mint leaves (pudina) - for garnishfew coriander (dhania) leaves - for garnish - 29
Leave it covered for 15 mins, before opening the foil and fluffing the rice prior to serving
basmati rice(1 cup)-3/4 water - for pressure cooking rice(1 cups) - 30
Serve Chana Pulao along with Burani Raita, Pomegranate Raita or any raita of your choice and a roasted papad for your everyday meals
kabuli chana (white chickpeas)(3/4 cup)
About this recipe
A vegetarian Indian recipe with kabuli chana (white chickpeas), basmati rice, onion - sliced thinly. Ready in 8h 45m, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
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