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Channa Pulao Recipe

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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

Features:
  • Veg
Cuisine:
  • 45 mins
  • Serves 4
  • Easy

Ingredients

  • Chana Pulao

  • Whole Spices for Chana Pulao

  • Green Paste

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If you’re hungry and looking for something high energy, this channa pulao is the perfect dish for you. Channa, otherwise known as chick peas, are high energy and extremely healthy ingredients. This dish in particular is something that should almost be standard for all the vegetarians and vegans out there. You will get many benefits of meat without having to actually eat the meat. Due to this, it is the perfect post workout dish.

Health Benefits

Channa is one of the best meat substitutes you can use. For people with meat restricted diets, one of the most important things to consider is how to get the recommended dose of protein. Choosing to eat channa helps make this happen as channa is a protein powerhouse. It has substantially more protein than your body needs, which is a great thing as protein is responsible for healing and repairing cellular and muscular damage throughout the body.

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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.

Trivia

Chickpeas were probably first cultivated in the Middle East around 7500 years ago.

Naitik Tiwari

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