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Chickpea Pulao
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5 from 1 vote

Chana Pulao | Chickpea Pilaf

Chana Pulao is a nutritious , tasty, fragrant and mildly spiced main course recipe made with chickpeas, basmati rice , spices and herbs.
Course Main Course
Cuisine Asian
Keyword Bachelor's Cooking, Rice Varities
Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Servings 5
Calories 354kcal
Author Muktha H S

Ingredients

To Pressure Cook Chickpeas

  • 1 Cup dry chickpeas soaked overnight will be 2 cups soaked
  • 2 Cups water to pressure cook chickpeas
  • ½ teaspoon Salt

To make Pulao

  • 1.5 tablespoon Clarified Butter / Ghee
  • 1.5 tablespoon Cooking Oil any flavourless oil
  • 1 Bay leaf
  • 3 strand of Mace
  • 1 teaspoon Shahi Jeera
  • 2 Green Cardamom Pods
  • 1 Black Cardamom
  • 1.5" inch Cinnamon Stick
  • 3-4 Cloves
  • 1 large onion thinly sliced
  • ½ tablespoon ginger paste or grated
  • ½ tablespoon garlic paste or minced
  • 2-3 green chillies slit into half optional
  • ¼ cup Coriander leaves
  • 4 tablespoon of fresh Mint Leaves
  • 1 medium potato skin peeled and cut into cubes
  • ½ Cup Curds
  • 1 small Tomato chopped
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder mild spice variant
  • 1.5 teaspoon Coriander Powder
  • ½ teaspoon Garam Masala Powder
  • 1.5 teaspoon Salt or as required
  • 1 cup Long grain Basmati rice about 250 grams

To garnish

  • 3 -4 tablespoon of coriander leaves
  • ½ tablespoon of fresh lime juice
  • 1 tablespoon of Ghee/ clarified butter

Instructions

  • Rinse 1 cup of chickpeas and soak overnight or for 8 to 10 hours. Next day drain water completely, rinse in cold water .
  • In a pressure cooker add soaked chickpeas , ½ teaspoon Salt , 2 cups of water and pressure cook for 2-3 whistles.
  • Wash Basmati rice couple of times, until water turns clear . Soak for 10 -15 minutes .
  • Whilst, in pan or cooker add clarified butter and cooking oil. When its hot enough add all listed whole spices . Allow spices to release oil and turn fragrant.
  • Now add in sliced onions, ginger,garlic , green chillies , mint leaves , coriander leave and saute intil onion turns translucent.
  • Add turmeric powder , red chili powder, coriander powder and garam masala . Mix well and saute for a minute.
  • Now add in tomatoes and saute until tomatoes turns mushy.
  • Add potatoes, mix along with tomatoes and continue to cook.
  • By now chickpeas would have cooked completely. Remove from cooker , drain cooked water completely and set aside.
  • Add boiled chickpeas into pressure cooker along with tomatoes and spices . Add ½ teaspoon of salt and mix well everything.
  • Add ½ cup of whisked curds and mix well.
  • Now add soaked rice and give a quick stir . Rice grains gets coated with oil and spices . This steps ensures that rice grains doesn’t turns mushy after cooking.
  • Now add in 2 cups of boiled chickpeas water ( stock ) into rice.
  • Add salt to taste , mix well everything , cover pressure cooker lid .
  • Pressure cook for just 1 whistle. When pressure settles down on its own , remove nozzle and open lid.
  • Add coriander leaves, fresh lime juice and ghee.
  • Mix well everything and serve with cucumber carrot raita and some fresh green salad.

Video

Nutrition

Calories: 354kcal