Chana pulao is a one-pot spiced, fragrant and delish chickpea rice dish made with fragrant basmati rice, melt in the mouth white chickpeas (garbanzo beans or kabuli chana), sharp onions, tangy tomatoes, healthy herbs and bold spices.
a few chopped mint leaves for garnish(or coriander keaves)
salt as required
Whole spices
½teaspooncaraway seeds
1black cardamom
2small green cardamom
2single thin strand of mace
1tej patta(indian bay leaf)
2 to 3cloves
1inchcinnamon stick
For the green paste
¾ to 1inchginger- chopped
3 to 4garlic- chopped
1tablespoonmint leaves- chopped
3tablespooncoriander leaves- chopped (cilantro)
1green chili- chopped
½ to 1tablespoonwater for grinding
Instructions
Preparation
Rinse and soak white chickpeas (chana or chole) overnight or for 8 to 9 hours in enough water.
Drain them well.
Then add the drained chickpeas to the pressure cooker. Add 3 to 3.5 cups water.
Also add about 1/2 tsp of salt and pressure cook for 12 to 14 whistles or more, till the chickpeas are tender and cooked well.
Drain the cooked chickpeas and keep 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 aside.
Make a smooth paste of the ingredients, mentioned under 'green paste' in a chutney grinder or magic bullet with very little water. Keep this green paste aside
Slice the onion and chop the tomato.
Making chana pulao
In a pressure cooker heat ghee or oil and add all the whole spices – caraway seeds, cardamoms, mace, cinnamon, cloves, bay leaf.
Saute the whole garam masala or whole spices for some seconds till fragrant, and then add the sliced onions.
Saute the onions till golden brown.
Now add the green paste and saute till the raw aroma of the ginger-garlic goes away. Add the chopped tomatoes and saute for two minutes.
Next add the turmeric powder, red chili powder and garam masala powder.
Saute the tomatoes for a minute or so and add the basmati rice. Mix well and saute the entire mixture for a minute.
Add the drained cooked chana (chickpeas).
Add the curd or lemon juice, saffron threads and again mix everything well.
Now add 1.75 cups of water.
Season with salt and pressure cook the pulao for 2 to 3 whistles. I pressure cooked for 2 whistles.
When the pressure settles down on its own, then only open the lid of the cooker.
Gently fluff the rice. Garnish with coriander leaves or mint leaves.
Serve chole pulao hot with raita, pickle, papad or any veg salad.