Chana Pulao
This flavorful rice dish is a delightful mix of aromatic spices, tender chickpeas, and fluffy grains. Perfected with a blend of traditional flavors, it offers a harmonious balance of savory, tangy, and fragrant notes.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Rice
- 240 g Chickpeas
- 50 ml Oil
- 1 Onion
- 2 Tomatoes
- 1 tsp Cumin Seeds
- 1 tsp Black Peppercorns
- 5-6 Cloves
- 2 Bay Leaves
- 2 Cinnamon Sticks
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 2 Green Chillies
- 1 tsp Salt
- 1 tsp Coriander Powder
- 600 ml Water
Instructions
- 1
Wash the rice thoroughly under cold water until the water runs clear. Soak the rice in enough water for about 30 minutes. Drain and set aside.
- 2
Heat oil in a large, heavy-bottomed pan over medium heat.
- 3
Once the oil is hot, add cumin seeds, black peppercorns, cloves, bay leaves, and cinnamon sticks. Sauté for a minute or until fragrant.
- 4
Add garlic paste, ginger paste, and chopped green chilies. Sauté for another minute until the raw smell disappears.
- 5
Add finely chopped onions and cook, stirring occasionally, for about 6-8 minutes or until the onions turn golden brown.
- 6
Now, add chopped tomatoes to the pan and cook for 3-4 minutes until they soften and release their juices.
- 7
Stir in salt and coriander powder, and cook for another 2-3 minutes until the spices are well combined with the onion-tomato mixture.
- 8
Add the drained chickpeas to the pan and mix well. Cook for an additional 3-4 minutes to allow the flavors to meld together.
- 9
Pour in the water and bring it to a gentle boil. Once the water starts boiling, add the soaked and drained rice to the pan. Mix gently to combine all the ingredients.
- 10
Cook the rice on high heat for about 6-8 minutes, stirring occasionally, until about 80% of the water is absorbed.
- 11
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for another 15 minutes.
- 12
After 15 minutes, turn off the heat and let the Chana Pulao sit, covered, for another 5 minutes to allow the steam to finish cooking the rice.
- 13
Fluff the pulao gently with a fork and transfer it to a serving dish.
- 14
Serve hot with yogurt, raita, or your favorite curry. Enjoy your flavorful and aromatic Chana Pulao!