Chana Pulao
This family favorite Chana Pulao with it's ginger, caramelized onions, and tender chickpeas is a hearty wholesome dish that is easy to make and deeply comforting!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 540 ml Can of Chickpeas
- 2 cup Basmati Rice
- 2 tbsp Finely minced ginger
- 1 Small Onion (sliced)
- 1/2 tsp Whole Black Pepper
- 1/2 tsp Cumin Seeds
- 1/2 inch Cinnamon Stick
- 1-2 Black Cardamom
- 4-5 clove 4-5 Cloves
- 1.5 + 1 tsp Salt (or to taste)
- 1.5 tsp Coriander Powder ((roasted is best))
- 3 Green Chilies
Instructions
- 1
Wash and soak your rice and set aside.
- 2
Drain the can of chickpeas into a sieve or a colander and run water over it to wash off the liquid from the can.
- 3
Heat oil in a pot on medium high heat, you want an even thin layer of oil.
- 4
Now add your whole spices and stir fry for a minute.
- 5
Add your sliced onion and cook on medium heat until the onion gets a light caramel colour
- 6
Now add in the minced ginger and continue to cook allowing the ginger to develop golden edges and the onions to darken.
- 7
Once the onions are looking good add your chickpeas, 1 tsp salt, coriander powder, and saute for 2 minutes.
- 8
Now add half a cup of hot water to the pot and simmer the chickpeas on low for 15 minutes or until tender. Taste the chickpeas - you want depth and assertive flavour so add more salt if needed.
- 9
Drain and add your rice and add to the pot with 1 tsp salt and green chilies. Cook on medium high for 2 minutes.
- 10
Use the same measuring cup you used for rice and add 2.5 cups water (1/2 cup went in with the chickpeas). I always taste the "broth" here to make sure it's flavorful.
- 11
Bring the rice to a boil and cook on medium till most of the water dries
- 12
Cover the pot and cook on low heat till the water is absorbed and the rice is cooked through. This last step takes 8-10 minutes.
- 13
Fluff and serve. Menu ideas in blog post.