Chana Pulao Recipe - Spicy Chickpea Pulao
Chana Pulao, a delicious Pulao recipe which you can make for your house parties or everyday meals. Serve it with Tadka Raita, Boondi Raita or any other Raita of your choice.
Chana Pulao is an easy one pot meal that is your solution to veggie nights and for days when you want to serve something more than the same old vegetable biriyani. Studded with protein-rich chickpeas, fragrant from the garam masala, this basmati rice pulao/pilaf is easy and quick. Served with any raita of your choice, this is one delicious pot of rice.
If you like this recipe, you can also try our other Pulao Recipes like
- 3/4 cup Kabuli Chana (White Chickpeas)
- 1 cup Basmati rice
- 3 Onion , sliced thinly
- 1 Tomato , chopped
- 1/2 Red Bell pepper (Capsicum) , chopped
- 2 tablespoons Curd (Dahi / Yogurt) , or oil
- 2 tablespoons Ghee
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/4 teaspoon Garam masala powder
- pinch Turmeric powder (Haldi)
- 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
- pinch Saffron strands
- Dry Fruits , assorted
- 4 tablespoons Anardana Powder (Pomegranate Seed Powder)
- 1-3/4 cups Water , for pressure cooking rice
- Few Mint Leaves (Pudina) , for garnish
- Few Coriander (Dhania) Leaves , for garnish
- Salt , as required
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Mace (Javitri) , a thin strand
- 1 Bay leaf (tej patta)
- 2-3 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 Black cardamom (Badi Elaichi) For paste
- 1/2 inch Ginger
- 6 cloves Garlic
- 1 Green Chilli
How to make Chana Pulao Recipe - Spicy Chickpea Pulao
To begin making the Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9 hours in enough water.
Drain them well and then add to the pressure cooker with the water.
Add about 1/2 teaspoon of salt and pressure cook fit till the cooker releases 8-9 whistles or till the chickpeas are tender and cooked well.
Drain the cooked chickpeas/chole and keep them aside. Rinse the rice very well in water till the water runs clear of starch.
Then soak the rice in enough water for 30 mins. Strain and keep it aside.
Make a smooth paste of the ingredients, mentioned under “For paste" including ginger, garlic and green chilliin a grinder with a very little water. Once done, keep this also aside.
Heat oil in a wide pan and add sliced onions. Fry them till they change their colour to golden brown.
Soak saffron in a little lukewarm milk and keep it aside.
The next step is to prepare the biryani. In a pressure cooker heat oil and add all the whole spices which include caraway seeds, cardamoms, mace, cinnamon, cloves and bay leaf.
Saute the whole garam masala or whole spices for some seconds till fragrant, and then add sliced onions from 1 onion.
Saute the onions until it turns golden brown. Add the ginger-garlic-chilli paste and saute till the raw aroma of the ginger-garlic goes away. Add the chopped tomatoes, red bell pepper and saute for two minutes.
Next, add the turmeric powder, red chilli powder and garam masala powder. Add the kasuri methi and saute the tomatoes for a minute or so and then add the drained cooked chickpeas. Mix well and saute the entire mixture for about 7-10 minutes and let the chickpeas soak in the masala.
Add the basmati rice, curd, half of the fresh herbs, saffron threads soaked in milk and again mix everything well.
Once it is done, add 1.75 cups of water. Season with salt and pressure cook for 1 whistle. Don't open the cooker.
Once the pressure settles down on its own, then open the lid of the cooker and gently mix the rice.
Garnish with coriander leaves and mint leaves, dry fruits and pomegranate arils.
Leave it covered for 15 mins, before opening the foil and fluffing the rice prior to serving.