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.d
Kabuli chana pulao is served with mixed vegetables,
Basmati rice and ghee. I mentioned in my previous post that all traditional dishes are prepared with ghee, which enhances their authentic taste. 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 than not, I have been cooking chana pulao at home. You must try it once from my recipe; I hope you will love it,
Note: First, cooked chana (chickpeas) will be used. But if you have leftover chana or frozen chana, you can use canned chickpeas too.
Note: First, cooked chana (chickpeas) will be used. But if you have leftover chana or frozen chana, you can use canned chickpeas too.
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Rinse and soak the chana in enough
water by adding 1 tsp baking soda overnight. Drain them well and rinse under running water; put the chana (chickpeas) in
the pressure cooker.
Add 2 cups water and 4-5 pinches of soda and salt.
Bring it to a boil,l then close the lid of the pressure cooker, and let it cook for about 20 minutes after it begins whistling.g
Add 2 cups water and 4-5 pinches of soda and salt.
Bring it to a boil,l then close the lid of the pressure cooker, and let it cook for about 20 minutes after it begins whistling.g
In the 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 sauté 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 arises.
Add green chilies and salt, and stir to mix well.
Keep stirring for 2 minutes.
Now pour3 cups of hot, boiled 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.
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.
Chana pulao is one of the most popular dishes in Pakistani and Indian cuisine, a tasty and very simple dish...
Now put soaked and drained rice into the chaana
Keep stirring for 2 minutes.
Now pour3 cups of hot, boiled 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.
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.
Chana pulao is one of the most popular dishes in Pakistani and Indian cuisine, a tasty and very simple dish...
Ingredients:
- 500g or 2 ½ cups basmati rice/ponia rice
- 1 medium onion, thinly sliced
- 1 tsp ginger-garlic paste
- Salt to taste
- 1 ½ cups chickpeas, soaked overnight
- 3-4 green chilies
- ½ tsp black peppercorn
- 1/3 tsp cumin seeds
- 1 bay leaf
- 2, cloves
- 2 green cardamom
- ½ inch cinnamon stick
- 1 cup hee/oil
For Special Chana Pulao Masala:
- ½ tsp, caraway seeds Sh(shahjeera)/3 piece, star anise
- 1-inch cinnamon stick
- They will be roasted slightly, then ground to make a coarse powder
How to make Chana Pulao?
- In the pot, heat ghee or oil
- And add onion slices andsautée them till turn pinkish
- Then add whole spices-black peppercorn, cinnamon, cumin seeds, green cardamom, bay leaves, and cloves
- Sauté the whole spices with onion slices until golden brown
- Then add ginger-garlic paste and some water
- Stir it well on low-medium flame until the aroma has risen
- Now add drained cooked chickpeas and fry them with onion and spices for a minute on medium heat
- Note: I'm using frozen chana; this is the reason I fried chana, but if you are using freshly cooked chickpeas, thenyou don't need to fry
- Note: I am using frozen chickpeas; that's why I didn't need to cook
- Then add green chilies and stir to mix well
- Add salt and stir further,r then add rice
- Keep stirring for 2 minutes
- Now pour boiled hot water
- 1 cup water for 1 cup rice
- Note: if your rice isn’t cooked enough, then you should add 1.5 cups of water to 1 cup of rice
- At this stage, you can adjust the salt to taste
- Now cover the lid and allow cooking for 2-3 minutes over high heat
- Then remove the lid, add ground masala over chana pulao, mix further, and reduce the heat to low
- Again cover it and keep simmering for about 10 minutes
- Now Kabuli chana pulao is done to hot serve with raita, kebab, and salad pickles
*Not to be duplicated, rewritten, or published without permission.
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