Kala Chana Pilaf Recipe
A vegetarian Pakistani recipe with basmati rice, kala chana (brown chickpeas) - soaked overnight and boiled, onion - finely sliced. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making Kala Chana Pilaf Recipe, wash and soak the kala chana overnight
kala chana (brown chickpeas) - soaked overnight and boiled(1 cup)water - or leftover water of cooked chana(2 cups) - 2
Pressure cook with 2 cups of water with salt and keep aside
water - or leftover water of cooked chana(2 cups)salt - to taste - 3
Wash and soak the basmati rice in enough water for 10 minutes
basmati rice(1 cup)water - or leftover water of cooked chana(2 cups) - 4
Heat ghee in a wide pan on medium heat, add the bayleaf, cinnamon quill, cloves, black cardamom and let it release its aroma into the ghee
bay leaf (tej patta)(1)cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(2)cloves (laung)(4)ghee(1 tablespoon) - 5
Add the cumin seeds and let it splutter
cumin seeds (jeera)(1 teaspoon) - 6
Add the sliced onions, a pinch of sugar and saute until it turns golden brown
onion - finely sliced(1)tomato - sliced(1)pinch sugar(1) - 7
Add the slit green chilli, tomatoes and saute for 2 minutes
tomato - sliced(1)green chillies - slit(2)red chilli powder(1 teaspoon) - 8
Now, whisk the curd to a smooth texture and add it into the pan and mix well
curd (dahi / yogurt)(1/2 cup) - 9
Add the red chilli powder and garam masala and let it cook for 2 minutes
red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)fennel powder(1 teaspoon) - 10
Add the boiled kala chana, season with salt and mix well
kala chana (brown chickpeas) - soaked overnight and boiled(1 cup)water - or leftover water of cooked chana(2 cups)salt - to taste - 11
Now add the soaked and drained basmati rice, 2 cups of the kala chana broth saved from cooking chana
basmati rice(1 cup)kala chana (brown chickpeas) - soaked overnight and boiled(1 cup)water - or leftover water of cooked chana(2 cups) - 12
Close it with a lid and let it simmer for 20 minutes
- 13
Once the pilaf is cooked, garnish with mint leaves and serve the the Kala Chana Pilaf Recipe along with with Spicy Chicken Curry, Cauliflower & Cucumber Raita and Fresh Garden Salad Recipe for the weekend brunch
kala chana (brown chickpeas) - soaked overnight and boiled(1 cup)water - or leftover water of cooked chana(2 cups)mint leaves (pudina) - few
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kala Chana Pilaf Recipe
A vegetarian Pakistani recipe with basmati rice, kala chana (brown chickpeas) - soaked overnight and boiled, onion - finely sliced. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
13 steps- 1
To begin making Kala Chana Pilaf Recipe, wash and soak the kala chana overnight
kala chana (brown chickpeas) - soaked overnight and boiled(1 cup)water - or leftover water of cooked chana(2 cups) - 2
Pressure cook with 2 cups of water with salt and keep aside
water - or leftover water of cooked chana(2 cups)salt - to taste - 3
Wash and soak the basmati rice in enough water for 10 minutes
basmati rice(1 cup)water - or leftover water of cooked chana(2 cups) - 4
Heat ghee in a wide pan on medium heat, add the bayleaf, cinnamon quill, cloves, black cardamom and let it release its aroma into the ghee
bay leaf (tej patta)(1)cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(2)cloves (laung)(4)ghee(1 tablespoon) - 5
Add the cumin seeds and let it splutter
cumin seeds (jeera)(1 teaspoon) - 6
Add the sliced onions, a pinch of sugar and saute until it turns golden brown
onion - finely sliced(1)tomato - sliced(1)pinch sugar(1) - 7
Add the slit green chilli, tomatoes and saute for 2 minutes
tomato - sliced(1)green chillies - slit(2)red chilli powder(1 teaspoon) - 8
Now, whisk the curd to a smooth texture and add it into the pan and mix well
curd (dahi / yogurt)(1/2 cup) - 9
Add the red chilli powder and garam masala and let it cook for 2 minutes
red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)fennel powder(1 teaspoon) - 10
Add the boiled kala chana, season with salt and mix well
kala chana (brown chickpeas) - soaked overnight and boiled(1 cup)water - or leftover water of cooked chana(2 cups)salt - to taste - 11
Now add the soaked and drained basmati rice, 2 cups of the kala chana broth saved from cooking chana
basmati rice(1 cup)kala chana (brown chickpeas) - soaked overnight and boiled(1 cup)water - or leftover water of cooked chana(2 cups) - 12
Close it with a lid and let it simmer for 20 minutes
- 13
Once the pilaf is cooked, garnish with mint leaves and serve the the Kala Chana Pilaf Recipe along with with Spicy Chicken Curry, Cauliflower & Cucumber Raita and Fresh Garden Salad Recipe for the weekend brunch
kala chana (brown chickpeas) - soaked overnight and boiled(1 cup)water - or leftover water of cooked chana(2 cups)mint leaves (pudina) - few
Rate this recipe
