Chana Pulao, a fragrant and flavorful rice dish featuring chickpeas, is a beloved staple in many South Asian cuisines. Its comforting warmth and satisfying texture make it a perfect dish for any occasion, but it particularly shines during Ramadan, offering a nutritious and energizing meal after a long day of fasting. The vibrant blend of spices, the tender chickpeas, and the fluffy rice create a symphony of tastes and textures that will tantalize your taste buds. This simple yet elegant dish is surprisingly versatile; you can adjust the spice level to your preference and even add vegetables or meat for extra richness.
This recipe offers a delicious and authentic take on Chana Pulao, perfect for both experienced cooks and beginners alike. We'll guide you through each step, ensuring you achieve perfectly cooked rice and delightfully seasoned chickpeas. Ready to embark on a culinary journey that will transport you to the heart of South Asian cuisine? Let's dive into the step-by-step instructions below!
Tools Needed
- Mug
- Pot
- Pressure Cooker (optional)
- Tawa (optional)
- Wooden or Plastic Spoon
Ingredients
- Rice: 750 grams
- Chickpeas: 250 grams
- Ghee or Cooking Oil
- Onions: 2 medium sized
- Ginger-Garlic Paste: 1.5 tsp
- Green Chilies: 4-7
- Bay Leaf: 1
- Cardamom: 3-4
- Cloves: 3-4
- Star Anise (Badin): 4
- Cinnamon Sticks: 2
- Black Peppercorns: 8-10
- Cumin Seeds: 1 tsp
- Green Chili Paste: 2 tsp
- Fennel Powder: 0.5 tsp
- Cumin Powder: 0.5 tsp
- Coriander Powder: 0.5 tsp
- Salt: 1 tsp
- Tomatoes: 2-3
- Potatoes (optional): 5-6
- Tamarind Paste (optional): 1 tsp
- Homemade Aromatic Masala (optional): 0.5 tsp
- Homemade Garam Masala Powder: 2 tsp
- Water: 2 mugs (slightly less)
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Chickpeas
- Soak rice for 50-60 minutes.
- Boil chickpeas in water (no baking soda/powder). Use a pressure cooker for faster melting, or simmer on low heat in a pot.
Step 2. Sauté Aromatics and Spices
- Fry onions in ghee (or oil) until brown.
- Add ginger-garlic paste, green chilies, bay leaf, cardamom, cloves, star anise, cinnamon, and black peppercorns. Fry briefly.
- Add cumin seeds, green chili paste, fennel powder, cumin powder, coriander powder, and salt. Fry lightly.
- Add tomatoes, potatoes (or tamarind paste), and chickpeas. Sauté for 3-4 minutes.
- Add homemade aromatic masala and garam masala for flavor.
Step 3. Simmer the Pulao
- Add slightly less than 2 mugs of water (adjust depending on rice type). Check seasoning.
- Bring to a boil, then stir once gently with a wooden or plastic spoon.
- Reduce heat to low, cover, and simmer until water is absorbed (approx. 5 minutes).
Step 4. Rest and Garnish
- Garnish with fried onions. Dum for 12-13 minutes (using a tawa under the pot if necessary).
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use ghee for richer flavor in chickpea pulao.
- Don't overcook the spices or chickpeas.
- Don't stir the rice too much after adding water to prevent it from breaking.
- Use a wooden or plastic spoon to stir the rice.
- Adjust water amount according to rice type and preference.
Nutrition
- N/A
FAQs
1. Can I make this Chana Pulao ahead of time?
Yes! Chana Pulao tastes even better the next day. Make it ahead and reheat gently before serving.
2. What can I substitute for chickpeas if I don't have them?
While chickpeas are key to the authentic flavor, you could try using lentils (red or brown) for a similar texture and hearty feel. Adjust cooking time accordingly.
This Chana Pulao recipe is a perfect addition to your Ramadan iftar or any special occasion. Its simple ingredients and straightforward method ensure a delicious result every time, leaving you with a satisfying and flavorful meal. Enjoy this comforting and aromatic dish, and share the joy of cooking with your loved ones!