Chana Pulao
A versatile, vegan pilaf that is easy to prepare, and pairs well with a wide variety of dishes, ranging from kebabs to a simple raita.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large yellow onion (thinly sliced in half rings)
- ⅓ cup canola/sunflower/vegetable oil
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 2 bird's eye chilies (half slit)
- 4 cloves
- 8 peppercorns
- 1 black cardamom
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 1 14-ounce can chickpeas (drained)
- 1 teaspoon salt or to taste
- 1 ½ cups basmati rice (rinsed in several changes of water)
- 4 cups water
Instructions
- 1
Heat oil in a large stockpot, and add onions. Fry for 10 minutes on medium-low heat until golden brown.
- 2
Add crushed ginger and garlic, and fry on low heat for one minute.
- 3
Add chilies and fry for a few seconds.
- 4
Add whole and ground spices. Fry for 2-3 minutes or until fragrant.
- 5
Stir in chickpeas.
- 6
Add water, salt and rice, and bring to a boil.
- 7
Lower to a simmer, and let the water boil out, about 10 minutes.
- 8
Once the water has boiled out, bring the heat down to the lowest possible point. Wrap tight fitting lid with a cotton cloth, cover pot with it, and let the rice steam for 8-10 minutes.
- 9
Remove from heat and place on serving platter. Fluff with a fork.