Chana Pulao
In the kingdom of rice recipes, the Chana Pulao is still as simple as pie. The soft Chana (chickpeas) and balanced flavor of rice give a real appetizing experience. The authenticity, indulgence, and delightful nature of Chana Pulao will insist you to indulge yourself in plate-licking.
Ingredients
- 1 Cup Oil
- 1 Potatoes
- 1 Cup Chickpea
- 1.5 Cup Rice
- 2 Onions
- 3 Tomatoes
- 1 tsp Cumin
- 1 Black Cardamom
- 2 tsp Salt (According to your taste)
- 2 tsp Mix masala
- Green Chillies
- Bay Leave
- Black Pepper
- Cloves
Instructions
Boil The Chickpeas:
- Soak chickpeas in water for 30 minutes, then transfer them to a pressure cooker. Add 4 glasses of water and 1 tablespoon of salt in cooker. Pressure cook on medium flame for 45-50 minutes. Alternatively, use an Instant Pot for the same process.
Clean The Rice:
- Now soak rice in a bowl for 10 minutes, then wash gently with clean water.
Cook The Pulao:
- In a pan, sauté onions in oil or ghee until brown. Stir constantly to avoid sticking. Add finely minced ginger for extra flavor in the brownish onion gravy for pulao.
- Add Garam Masala, including cumin seeds, bay leaf, black cardamom, and cloves in a pan. Mix and cover for one minute on low flame.
- To balance the rich taste of dark brown onions, add water and salt. Close the lid for 2 minutes on medium flame to achieve a restaurant-style pulao with a dark, rich, and savory onion gravy.
- Add chickpeas to the gravy, along with tomatoes and mixed masala. Be cautious while stirring to prevent chickpeas from breaking apart.
- Keep the heat to medium, add rice to the gravy, and pour 3 glasses of water (adjust as needed). Optionally, include potatoes. Stir gently, cover the wok, and let it cook for 10 minutes.
- For the final steaming (Dam), place the pan or pot on a low-flame grill (tawa). Wait for 10 minutes, letting the rice absorb all the water.
Video
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