Chana Pulao Recipe
Chana Pulao Recipe: This is a heartwarming dish with endless variations. As a housewife and food critic, I have been a passionate cook for as long as I can remember. The love for cooking stems from my grandmother who was an expert in traditional Indian dishes. One of the dishes that hold a special place in my heart is Chana Pulao. A simple yet delectable dish that brings back fond memories of my childhood, Chana Pulao is a staple in many Indian households.
What is Chana Pulao?
Chana Pulao is a delicious and nutritious dish made with rice, chickpeas, and spices. It is a popular vegetarian dish in India and is often served as a one-pot meal. The dish is known for its rich and aromatic flavor, making it a staple in Indian households. It can be enjoyed as a main dish or as a side dish with raita or chutney.
Variations of Chana Pulao
Chana Pulao can be prepared in several different ways, making it a versatile dish. Here are a few popular variations of the dish:
Punjabi Chana Pulao: This variation of the dish is characterized by its use of Punjabi spices, including cumin, coriander, and garam masala, making it a spicy and flavorful dish.
Hyderabadi Chana Pulao: This variation of Chana Pulao is famous in Hyderabad and is characterized by the use of aromatic spices and mint leaves.
Kashmiri Chana Pulao: This variation of Chana Pulao is characterized by the use of saffron, giving the dish its unique flavor and color.
Mughlai Chana Pulao: This variation of the dish is known for its rich and creamy flavor, made with yogurt and cream.
Nutrition – Chana Pulao
Chana Pulao is a nutritious and filling dish that is rich in carbohydrates, protein, and fiber. The dish is also rich in essential vitamins and minerals, making it a great option for vegetarians and vegans. Chickpeas are a great source of protein and fiber, making the dish a great option for people looking for a healthy and nutritious meal.
How to cook raw chickpeas?
Stove-top Method: Rinse and soak chickpeas overnight and add the soaked chickpeas to a Pressure Cooker. Add ½ teaspoon salt and close with the lid. Pressure cook with one whistle on high flame and then lower down the flame to medium-low. Cook further with 5-6 whistles or until chickpeas are soften.
Instant Pot Method: Add soaked chickpeas in the inner pot of your Instant Pot. Add water and move the steam release valve to SEALING. Select the “Manual” or “Pressure Cook” button and cook chickpeas at high pressure for 12 minutes, after that allow the pressure to release naturally for 10 minutes. Move the steam release valve to VENTING to release the remaining pressure.
Step by Step Chana Pulao Recipe
Chana Pulao Recipe
Ingredients
- 1 cup Chickpeas
- 1 cup basmati rice
- 3 tbsp oil
- 1 bay leaf / tej patta
- 1 star anise
- 2 cardamom / Elaichi
- 5 cloves
- 1 inch cinnamon
- 1 tsp ginger garlic paste
- 1 Onions
- 1 tomato
- 1 tsp Cumin (Jeera)
- ¾ tsp aamchur / dry mango powder
- ½ tsp garam masala
- ¼ tsp turmeric powder
- 1 tsp Red Chilli Powder
- ½ tsp coriander powder
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 tsp salt
- 2 cup water
- coriander leaves / cilantro
Instructions
Preparation to make Chana Pulao Recipe
- Assemble all ingredients together to avoid last minute rush.
- Soak chickpeas/Chana overnight or at least 6-7 hours. If you are using pre-boiled chickpeas or leftover chickpeas, then simply jump to cooking.
- After soaking, pressure cook chickpeas with 1 tsp salt until soften.
- Soak rice for 20-30 minutes. I would recommend to use basmati rice for Chana Pulao Recipe.
- Wash and finely chop onion and tomato.
Cooking to make Chana Pulao Recipe
- Heat oil in a Kadai or Pan over medium heat and sauté bay leaf, star anise, cloves, cinnamon, cardamom and cumin seeds till spices turn aromatic.
- Then, add chopped onion and ginger garlic paste. Sauté till onion turns golden brown.
- Now, add chopped tomatoes and mix well. Tomatoes will start soften.
- Add turmeric powder, red chili powder, coriander powder, amchur powder, and salt. Sauté well.
- Now, add boiled chickpeas and sauté for 2-3 minutes. Let chickpeas absorb spices well.
- Add soaked rice and mix well with the chickpeas. Add 2 cup of water and stir well. Also, add garam masala and crushed kasoori methi. Mix gently.
- Let the rice comes to a boil over high to medium heat. Then lower the heat to low and cook until rice is done and water is absorbed completely.
- Lastly, garnish with fresh chopped coriander leaves.
- Serve Chana Pulao along with raita and masala papad.
Notes & Tips
- Chana Pulao or Chana Pilaf, also called as Kabuli Pulao because white chickpeas are also called as Kabuli Chana which is one of the main ingredients of this recipe
- To make it easier and convenient, you can boil chana in advance and store in an Airtight Container. Boiled Chana stays good for 2-3 days in refrigerator.
- This recipe can be made in a pot
- For best results, let the Chickpeas soak until they are soft
- Chana Pulao is a one pot simple comforting food, made with white chickpeas (garbanzo beans), rice, Indian spices and some herbs. This One Pot Recipe is also known as Chickpea Rice or Chickpea Pilaf in many regions and is prepared with slightly different variations.
Nutrition Information (Note: Approximate)
FAQs – Chana Pulao Recipe
What is Chana Pulao?
Chana Pulao is a flavorful, vegetarian dish made with Basmati Rice, chickpeas, and spices. It is a staple food in Indian cuisine and is a popular choice for lunch or dinner. Chana Pulao is a one-pot meal, which makes it a quick and easy option for busy weekdays or for entertaining guests.
What are the ingredients used in Chana Pulao?
The ingredients used in Chana Pulao include Basmati Rice, chickpeas, onion, ginger, garlic, tomatoes, green chili, spices such as cumin, coriander, garam masala, and bay leaves, and ghee or oil for cooking.
What are the variations of Chana Pulao?
There are several variations of Chana Pulao that are popular in India and other parts of the world. Some of the most common variations include adding different vegetables such as peas, carrots, or potatoes to the dish. Another popular variation is Chana Pulao with paneer, which adds a creamy texture to the dish.
Is Chana Pulao a healthy dish?
Yes, Chana Pulao is a healthy dish. It is a good source of protein and fiber, thanks to the chickpeas used in the recipe. Additionally, the use of Basmati Rice, which is a low glycemic index rice, makes this dish a good option for those who are looking to control their blood sugar levels.
What makes Chana Pulao so flavorful?
The unique blend of spices used in Chana Pulao is what makes it so flavorful. The combination of cumin, coriander, garam masala, and bay leaves creates a warm, aromatic, and aromatic flavor that is hard to resist. The use of ginger and garlic adds a touch of zing to the dish, while the green chili adds a subtle heat.
Can Chana Pulao be made in advance?
Yes, Chana Pulao can be made in advance and reheated for later consumption. Simply store the dish in an airtight container in the refrigerator for up to 3-4 days. When ready to eat, reheat the Chana Pulao in a pan on the stove or in the microwave.
What is the best way to serve Chana Pulao?
Chana Pulao is best served hot and fresh, accompanied by raita or a simple cucumber salad. Some people also like to serve it with a side of naan or pappadum. The dish is also great as a stand-alone meal, making it a perfect option for a busy weeknight or a weekend lunch.
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