Yummy Traditional : Main Course

Lahori Murgh Cholay Recipe ( Murgh Chana )

Lahori Murgh Cholay | Murgh Cholay | How to Make Lahori Murgh Cholay with step-by-step photos

Lahori Murgh Cholay is one of the most popular dishes of Punjab. Roadside vendors are selling this stuff in all seasons in parks and in bazaars in Industrial areas.

Cholay means Kabuli Channa in Punjabi, and Murgh Means Chicken. Lahori Murgh Cholay is a traditional, aromatic, spiced Pakistani recipe that originated from the historical city of Lahore and is a significant part of Punjabi cuisine. Lahore is a city rich in culture, and this is a dish that combines chicken and chickpeas in a flavorful sauce,e resulting in a finger-licking curry that goes well with naan, paratha, ha or rice.

I used frozen chickpeas; you can use canned chickpeas or freshly boiled chickpeas. I used desi ghee to make Lahori murgh chole, which I always prefer to use in all kinds of traditional cooking. Additionally, I used homemade murgh chole spice powder, which you can get the link to click on;o let's begin.

My Latest Video Lahori Murgh Cholay:

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To prepare this recipe,e first we thoroughly clean and rinse the chicken pieces.

If you are using freshly boiled chickpeas, then soak them overnight in baking soda water. In the morning, ing thoroughly wash them under running water and soft boil them in 1 litre water with a little baking soda.

Additionally, canned chickpeas can be used, but you must discard the chickpea water; don’t use them at all.

Take all ingredients and prepare them.

How to make garnishing oil?

To prepathe to gar, pour redpour oil along with paprika into a saucepan, whisk them together, place on the stove, and constantly keep whisking till turns well heated.d

Strain the oil through a strainer, and keep it aside

No:e, you can preserve this oil in the freezer before serving. You can garnish any kind of curry with this oil.

Heat the ghee in a pot and put the onion slices; sautée the onion for 5 minutes.

Add ginger-garlic paste and fry it with the onion; then put chicken pieces, fry the chicken until it changes colour, then pour a little water.

Bring the chicken to a boil, cover it with the lid, and allow it to cook until 80% done.

Remove the lid and turn off the flame; set aside.

Add hot and boiled water along with murgh cholay masala to the chana, and stir to combine well

Bring it to a boil on a high flame, and cook chole masala for around 5 minutes on a high flame.

Combine chole masala with chicken.

Stir to mix well together, and bring it to a boil on a high flame.

Reduce the heat to medium-low and cover with the lid; allow cooking for around 10 minutes.s

Turning the flame to low and remove the lid

Towards the end, add ginger and green chillies.

add-ginger-and-green-chillies-to-the-murgh-cholay

Further mix well, then simmer it for around 2-3 minutes on a very low flame.

Transfer to the serving plate and garnish with fresh coriander leaves and garnish oil.

garnish-murgh-cholay-with-and-coriander-leaves

Lahori murgh chole is ready to serve hot with rotis, naan, paratha or rice.e

Chana Pulao Recipe ( Kabli Chana Pulao )

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,

raita, salad, and kabab or any type of pickles. Kabuli chana pulao has to be prepared with

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.

If you have tried this Chana Pulao Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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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

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.

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 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.

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 raita, pickles, and salad.

Lahori Murgh Cholay Recipe ( Murgh Chana )

Chana Pulao Recipe ( Kabli Chana Pulao )

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