Chana Pulao Recipe - Yummy Traditional

Chana Pulao Recipe


Chana pulao | Kabuli Pulao || How to make Chana
Rice with step-by-step photos 

Chana Pulao is one of the most popular dishes in Pakistani and Indian cuisine, a tasty and very simple dish, As chana (chickpeas)is rich in protein and fiber, this pulao is very healthy, it also makes a perfect lunch box recipe 
The Kabuli Chana Pulao can be served

Kabuli chana pulao is served with mixed vegetable 
raitasalad, and kabab or any type of pickles_Kabuli chana pulao has to be prepared with

Basmati rice and ghee, I have mentioned in my previous post all  traditional dishes are prepared with ghee which helps enhance the authentic taste of the following dishes, For the rest, if you have any health issues you can skip ghee from your recipes

Chana pulao is wholesome and full of rustic flavor. more often I have been cooking chana pulao at home, you must try once from my recipe I hope you will love it,
Note: Firstly will be cooked chana (chickpeas) but if you have leftover chana or frozen can be added you can use canned chickpeas too       

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Rinse and soak the chana in enough water by adding 1 tsp baking soda for overnight_Drain them well and rinse under the running water, put the chana (chickpeas) in the pressure cooker
Add 2 cups water and 4-5 pinch soda and salt
Bring it to a boil then close the lid of the pressure cooker, and let it cook for about 20 minutes after it begins whistling  


Meantime rinse the rice very well in water till the water runs clear of starch_Soak the rice in enough water for 2 hours


In the hot pan put caraway seeds, star anise, and cinnamon dry roast them slightly_Grind them coarsely and keep aside


Slice the onions and boil 3 cups of water in a separate saucepan for cooking rice


In a pot heat ghee or oil, then add onion slices and saute them for 2-3 minutes over medium flame_Then add whole spices, Saute the whole spices with the onion till turns to a golden brown, then add ginger garlic paste and splash some water, keep stirring until aroma arose 

    Now add boiled chickpeas, and fry them with onion for a minute on medium flame

    Add green chilies and salt, and stir to mix well

      Now put soaked and drained rice into the chana

        Keep stirring for 2 minutes

        Now pour hot and boiled 3 cups of water for 2.5 cups of rice, now you can adjust the salt at this stage_Bring to a boil then, cover the lid for 2-3 minutes

        After 2-3 minutes add special chana masala 

          Stir to mix with rice carefully and simmer it for 10 minutes

          Now chana pulao is done

          Chana pulao is done, transfer to the serving plate

          Serve hot with raitapickles, and salad 

          Chana pulao is one of the most popular dishes in Pakistani and Indian cuisine, a tasty, and very simple dish...

          1. 500g or 2 ½ cups, basmati rice/ponia rice 
          2. 1 medium, onion thinly sliced
          3. 1 tsp, ginger garlic paste
          4. Salt to taste
          5. I ½ cup, chickpeas soaked overnight
          6. 3-4, green chilies
          7. ½ tsp, black peppercorn
          8. 1/3 tsp, cumin seeds
          9. 1, bay leaf
          10. 2, cloves
          11. 2, green cardamom
          12. ½ inch, cinnamon stick
          13. 1 cup, ghee/oil
          For Special Chana Pulao Masala:
          1. ½ tsp, caraway seeds Shahjeera
          2. 1/3 piece, star anise
          3. 1-inch, cinnamon stick
          4. They will be roasted slightly then grind them to make a coarse powder 
          How to make Chana Pulao?
          1. In the pot heat ghee or oil
          2. And add onion slices and saute them till turn pinkish
          3. Then add whole spices-black peppercorn, cinnamon, cumin seeds, green cardamom, bay leaves, and cloves
          4. Sauté the whole spices with onion slices until golden brown
          5. Then add ginger garlic paste and some water
          6. Stir it well on low-medium flame until the aroma has arisen
          7. Now add drained cooked chickpeas and fry them with onion and spices for a minute on medium heat
          8. Note: I'm using frozen chana this is the reason I fried chana but if you are using freshly cooked chickpeas then don't need the fry 
          9. Note: I am using frozen chickpeas that's why I didn't need to cook
          10. Then add green chilies and stir to mix well
          11. Add salt and stir further then add rice
          12. Keep stirring for 2 minutes
          13. Now pour boiled and hot water
          14. 1 cup water for 1 cup rice
          15. Noteif your rice isn’t  cooked enough then should add 1.5 cups of water to 1 cup of rice
          16. At this stage, you can adjust the salt to taste
          17. Now cover the lid and allow cooking for 2-3 minutes over high heat
          18. Then remove the lid and add ground masala over chana pulao and then mix further and reduce the heat to low
          19. Again cover it and keep simmering for about 10 minutes
          20. Now Kabuli chana pulao is done to hot serve with raitakebab, and salad pickles 
          *Not be duplicated, rewritten, or published without permission- Thank you! 

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