Chana pulao is an aromatic pulao made with white chickpeas (garbanzo beans or kabuli chana)
(safed chana or kabuli chana or chole)
heaped basmati rice,
200 grams rice
medium to large onion,
red chili powder
Garam Masala Powder
lemon or lime juice
or 1 teaspoon yogurt (curd)
water for pressure cooking the rice
a few chopped mint leaves for garnish
(or coriander keaves)
salt as required
small green cardamom
single thin strand of mace
(indian bay leaf)
2 to 3
for the green paste
3 to 4
chopped (cilantro leaves)
½ to 1
water for grinding
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 open the lid of the cooker.
Gently fluff the rice. Garnish with coriander leaves or mint leaves.
Serve chana pulao hot with raita, pickle, papad or any veg salad.
This chickpea rice recipe can also be made in a pot or pan
Just add 2 cups water to the rice in a deep pot or pan.
Cover and cook till the rice grains are done and all the water is absorbed.
full recipe -