Ingredients

Adjust Servings:

	Chana Pulao
	3/4 cup white chickpeas
	1 cup heaped Basmati rice
	1 large onion – thinly sliced
	1 medium tomato – chopped
	1/4 tsp red chili powder
	1 pinch garam masala powder
	1 pinch turmeric powder
	1 pinch saffron strand
	1/2 tsp lemon/lime juice or 1 tsp yogurt
	2 tbsp ghee/oil
	1.75 cups water
	mint leaves for garnish – chopped
	salt as required
	Whole Spices for Chana Pulao
	1/2 tsp caraway seeds
	1 black cardamom
	2 small green cardamom
	2 single thin strands of mace
	1 tejpatta
	2-3 cloves
	1 in cinnamon stick
	Green Paste
	3/4 inch ginger – chopped
	3-4 garlic – chopped
	1 tbsp mint leaves – chopped
	3 tbsp coriander leaves – chopped
	1 green chili – chopped
	1/2 - 1 tbsp water for grinding

Nutritional information

1538 kcal

calories

159.06 g

carbohydrates

88.13 g

protein

78.75 g

fat

164 mg

sodium

132 mg

cholesterol

Channa Pulao Recipe

Name: Channa Pulao Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 Servings
Ingredients: cup white chickpeas: 3/4; cup heaped Basmati rice: 1; large onion – thinly sliced : 1; medium tomato – chopped: 1; tsp red chili powder: 1/4; pinch garam masala powder: 1; pinch turmeric powder: 1; pinch saffron strand: 1; tsp lemon/lime juice or 1 tsp yogurt : 1/2; tbsp ghee/oil: 2; cups water : 1.75; mint leaves for garnish – chopped; salt as required; tsp caraway seeds: 1/2; black cardamom : 1; small green cardamom : 2; single thin strands of mace: 2; tejpatta: 1; cloves: 2-3; in cinnamon stick: 1; inch ginger – chopped : 3/4; garlic – chopped: 3-4; tbsp mint leaves – chopped : 1; tbsp coriander leaves – chopped: 3; green chili – chopped: 1; tbsp water for grinding: 1/2 - 1

Features:

Cuisine:

Indian

45 mins
Serves 4
Easy

Ingredients

Chana Pulao
3/4 cup white chickpeas
1 cup heaped Basmati rice
1 large onion – thinly sliced
1 medium tomato – chopped
1/4 tsp red chili powder
1 pinch garam masala powder
1 pinch turmeric powder
1 pinch saffron strand
1/2 tsp lemon/lime juice or 1 tsp yogurt
2 tbsp ghee/oil
1.75 cups water
mint leaves for garnish – chopped
salt as required
Whole Spices for Chana Pulao
1/2 tsp caraway seeds
1 black cardamom
2 small green cardamom
2 single thin strands of mace
1 tejpatta
2-3 cloves
1 in cinnamon stick
Green Paste
3/4 inch ginger – chopped
3-4 garlic – chopped
1 tbsp mint leaves – chopped
3 tbsp coriander leaves – chopped
1 green chili – chopped
1/2 - 1 tbsp water for grinding

How to make Channa Pulao Recipe

Prep Chana Pulao

Rinse and soak the chana overnight or for a minimum of 8-9 hours.
- Drain the chana thoroughly.
- Pour the chanainto a pressure cooker.
Pour about 3-3 ½ cups water into the pressure cooker.
- Add about 1/2 tsp of salt
- Pressure cook for 12-14 whistles.
  - Note: Ensure the chickpeas are tender and cooked well.
- Drain the cooked chana and set aside.
Rinse the rice very well in water untilthe water runs clear of starch.
- Soak the rice for 30 mins.
- Strain and set aside.
Grind or blend theGreen Pasteingredients into a smooth paste using a little amount of water.
Set the paste aside

Make Chana Pulao

Heat the ghee or oil in a pressure cooker.
Add all the ingredients mentioned in whole spices section of ingredients.
- Sauté the whole spices for a few seconds until they turn fragrant.
Add the sliced onions.
- Sauté till they turn a golden brown.
Add the green paste.
- Sautéeverything until the raw aroma of the ginger-garlic dissipates.
Add the tomatoes.
- Sauté for 2mins.
Add the garam masala powder, red chili powder, and turmeric powder.
Sauté the mixture for another minute then add the Basmati rice.
- Mix well.
Sauté the entire mixture for another minute.
- Add the drained cooked chana (chickpeas).
- add the saffron threads and the curd/lemon juice.
- Mix everything well.
- Add 1.75 cups of water.
Season with salt.
Pressure cook the chana pulao for 2-3 whistles.
Gently fluff the rice after the pressure diminishes.
Garnish with coriander/mint leaves.