Chana Pulao (Pakistani Chickpea Rice)

Chana Pulao (Pakistani Chickpea Rice)

Ingredients

  • Rice 3 cups, soaked for 1 hour
  • Ginger 2 inch
  • Garlic 4-5 cloves
  • Fresh coriander, one handful
  • Fresh mint leaves half handful
  • Green chilies 1-2
  • Oil 1/2 cup
  • Cumin seeds 1 tsp
  • Black cardamoms 2
  • Green cardamoms 4
  • Bay leaves 2
  • Cloves 6
  • Cinnamon sticks 2
  • Mace flower (javitri ka phool) 1
  • Onion 1 big, sliced
  • Tomatoes 2 big, chopped into big chunks
  • Turmeric powder 1/2 tsp
  • Chili powder to taste
  • Garam masala 1 tsp
  • Coriander powder 2 tsp
  • Boiled chickpeas 3 cans or 4 cups
  • Salt to taste
  • Water 5.5 cups

Preparation

  1. Make a paste of ginger, garlic, coriander, mint and green chilies in a chopper using a little water. Keep it aside.
  2. In a cooking pot, heat oil and add whole spices. Sauté until fragrant.
  3. Add onions and sauté until golden brown. Color of pulao depends on how brown the onions are.
  4. Add green paste and sauté for a few more minutes until the raw smell of ginger and garlic disappears.
  5. Add tomatoes, turmeric powder, chili powder, garam masala and coriander powder. Sauté for a few minutes until tomatoes just turn soft (do not let them be mushy) and add drained rice.
  6. Cook the rice on medium flame until the rice absorbs the moisture, and the base of the pot is dry.
  7. Add boiled chickpeas, salt and water.      
  8. Mix, cover and allow the rice to absorb the water on medium to low flame.
  9. When the rice has absorbed all the liquid and the base of the pot is dry, put the rice on dum for 8-10 minutes.
  10. Chana pulao is ready. Enjoy the rice with mint and cucumber raita.

Chana Pulao (Pakistani Chickpea Rice)

Author: Naush

Ingredients

  • Rice 3 cups soaked for 1 hour
  • Ginger 2 inch
  • Garlic 4-5 cloves
  • Fresh coriander one handful
  • Fresh mint leaves half handful
  • Green chilies 1-2
  • Oil 1/2 cup
  • Cumin seeds 1 tsp
  • Black cardamoms 2
  • Green cardamoms 4
  • Bay leaves 2
  • Cloves 6
  • Cinnamon sticks 2
  • Mace flower javitri ka phool 1
  • Onion 1 big sliced
  • Tomatoes 2 big chopped into big chunks
  • Turmeric powder 1/2 tsp
  • Chili powder to taste
  • Garam masala 1 tsp
  • Coriander powder 2 tsp
  • Boiled chickpeas 3 cans or 4 cups
  • Salt to taste
  • Water 5.5 cups

Instructions

  • Make a paste of ginger, garlic, coriander, mint and green chilies in a chopper using a little water. Keep it aside.
  • In a cooking pot, heat oil and add whole spices. Sauté until fragrant.
  • Add onions and sauté until golden brown. Color of pulao depends on how brown the onions are.
  • Add green paste and sauté for a few more minutes until the raw smell of ginger and garlic disappears.
  • Add tomatoes, turmeric powder, chili powder, garam masala and coriander powder. Sauté for a few minutes until tomatoes just turn soft (do not let them be mushy) and add drained rice.
  • Cook the rice on medium flame until the rice absorbs the moisture, and the base of the pot is dry.
  • Add boiled chickpeas, salt and water.
  • Mix, cover and allow the rice to absorb the water on medium to low flame.
  • When the rice has absorbed all the liquid and the base of the pot is dry, put the rice on dum for 8-10 minutes.
  • Chana pulao is ready. Enjoy the rice with mint and cucumber raita.


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