Chana Pulao
A true one-pot vegetarian wonder, this chana pulao is a life saver! Chickpeas cooked with fragrant rice and spices makes this a delicious and wholesome meal in itself. Just grab some raita or chutney and you’re good to go!
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Soak chickpeas in water overnight. Pressure cook them with salt and water till soft.
  2. Thoroughly wash rice under running water till clean. Soak in water for 30 minutes.
  3. Heat ghee in a pan. Add cardamom, cloves, star anise, dry red chillies, bay leaves, cinnamon and cloves. Give it a light stir.
  4. Add the onion paste and cook till the raw aroma of the onions disappear.
  5. Add a teaspoon of sugar to help brown the onions and also add a hint of sweetness.
  6. Add fresh ginger and garlic paste and cook till rawness fades.
  7. Add the fresh tomato paste and stir on medium flame for 15 minutes (or more) until the tomato paste turns thick and oil starts to release from the sides.
  8. Season with cumin powder, salt, black pepper powder and turmeric powder. Mix well.
  9. Add the cooked chickpeas and water. Stir and bring it to an aggressive boil.
  10. Add garam masala and kasuri methi. Stir.
  11. Add the soaked rice and stir well. Cover and cook in low flame for 20 minutes.
  12. Turn off gas and let it sit covered in the pot or pan for another 20 minutes.
  13. Garnish with fresh coriander leaves. Serve hot.