Chana Pulao | Chickpeas Pulao Recipe | USA Kabuli Chana | Pulao Recipe ‪@HomeCookingShow‬
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Ingredients
Chickpeas - 1 Cup (250 Ml)
Basmati Rice - 300 Gms
Ghee - 2 Tbsp
Oil - 2 Tbsp
Whole Spices
(Cinnamon, Clove, Cardamom, Bay Leaf, Cumin Seeds & Fennel Seeds)
Onions - 2 Nos Thinly Sliced
Green Chilli - 5 Nos
Ginger Garlic Paste - 2 Tsp
Tomato - 4 Nos Chopped
Turmeric Powder - 1/2 Tsp
Chilli Powder - 2 Tsp
Coriander Powder - 1 Tsp
Chana Masala Powder - 2 Tsp
Mint Leaves
Coriander Leaves
Salt
Water
Hot Water - 2 Cups
METHOD
1. Soak the chickpeas for a minimum of 8 hours/overnight in water.
2. Transfer the soaked chana to a pressure cooker. Add salt, turmeric powder, cloves, bay leaf and water.
3. Cover the cooker with its lid and pressure cook the chickpeas for about 4-5 whistles.
4. To a pot, add oil and ghee.
5. Add in the whole spices (cinnamon, clove, cardamom, bay leaf) and saute for a few seconds.
6. Now add the onions, green chillies and saute until they are golden brown in colour.
7. Then add the ginger garlic paste and saute until the raw smell is completely gone.
8. Add tomatoes to the pot, mix and cook until they are nicely cooked and mushy.
9. At this point, add salt, chilli powder, coriander powder and chana masala powder. Mix well and saute for 2-3 mins.
10. After the masalas are no more raw, add in the cooked chickpeas along with some water, mix well and cook for 5 mins.
11. Now add in the mint and coriander leaves. Give it all a quick mix.
12. Add the soaked basmati rice and gently mix it all to make sure the rice grains aren’t broken.
13. Pour hot water into the pot and gently mix it all again.
14. Cover the pot with a lid and cook until the rice is fully done.
15. Delicious Pulao is ready to be served hot along with some raitha by the side.
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