Chana Pulao Recipe - Yummy Traditional

Chana Pulao Recipe


kabuli-chana-pulao-recipe

Chana pulao | Kabuli Pulao || How to make chana pulao 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 it helps enhance the real taste of the following dishes
For the rest if you have any health issue you can skip ghee from your recipes

                            
kabuli-chana-pulao
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       
chana-pulao

We need:

ingredients-of-kabuli-pulao
cinnamon-caraway-star-anise-powder


Preparation for chana pulao recipe:

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, let it cook for about 20 minutes after begins whistling  


boil-the-chana

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

soak-the-rice

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

dry-roast-spices

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

Making chana pulao:
In a pot heat ghee or oil, then add onion slices saute it for 2-3 minutes over medium flame_Then add whole spices, Saute the whole spices with 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, fry them with onion for a minute on medium flame



    Add green chilies and salt, stir to mix well



      Now put soaked and drained rice to the chana

        Keep stirring for 2 minutes


        Now pour hot and boiled 3 cups water for 2.5 cups rice, now you can adjust salt at this stage_Bring to 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


          hot serve with raitapickles, and salad 
                           
          chana-pulao






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

          Ingredients:
          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?
          Instructions:
          1. In the pot heat ghee or oil
          2. And add onion slices saute it till turns 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 aroma 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 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 cup water for 1 cup rice
          16. At this stage, you can adjust 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! 

          Have you any doubts about this blog kindly let me know
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