Recipe- Kabuli Chana Pulao Are Perfect For Dinner

Chana Pulao is a simple one pot dish that’s flavored with lots of spices so that every bite is a riot! Serve this with raita or your favorite curry for an easy, vegetarian dinner.

One pot recipes are such a lifesaver these days. Especially with our 3 month old daughter Mahi in the mix. Hustle has a different meaning now. So whenever I cook, I’m always thinking of maximizing flavor and nutrition with minimal prep and cooking.

Kabuli chana pulao fits the bill so perfectly. Chickpeas are full of protein and I love their creamy texture when they are cooked properly. But it can also get a little heavy on its own. Which is why I also like adding vegetables to the mix. I’ve used carrots, potatoes and cauliflower this time, but beans, mushrooms, paneer also work really well in this pulao.

Ingredients

1 cup Basmati Rice long grain
2 tablespoon Ghee / Oil
1/2 teaspoon Cumin Seeds / Jeera
1 pinch Asafoetida / Hing
1/2 teaspoon Fenugreek Seeds / Methi dana
1 teaspoon Mustard Seeds / Rai
1 teaspoon Nigella Seeds / Kalonji
1 teaspoon Fennel / Saunf
1 Bay leaf
2 Green Cardamoms
2 2 Cinnamon Sticks
1 cup Onions sliced
2 teaspoon Ginger - Garlic Paste
1 cup Chickpeas or Kabuli Chana boiled
1 Potato diced into cubes (medium)
1/2 cup Carrot diced
1/2 cup Cauliflower Florets
1/2 cup Tomato chopped
1/2 teaspoon Turmeric powder or Haldi
1/2 teaspoon Chili powder
1 1/2 teaspoon Salt
1/4 teaspoon Garam Masala
1 teaspoon Kasuri Methi
2 tablespoon Coriander freshly chopped

Method

* Wash and soak the rice for 15 minutes.

* Heat ghee in a heavy bottomed pan. Add cumin seeds, asafoetida, fenugreek seeds, mustard seeds, nigella seeds and fennel and let the seeds crackle.

* Next add bay leaf, cardamoms and cinnamon and fry for a few seconds.

* Add the onions and fry till they are slightly brown. Add the ginger garlic paste and cook for 1/2 a minute stirring continuously.

* Add boiled chickpeas along with potatoes, carrots, cauliflower and salt and cook for two minutes stirring occasionally.

* Add the tomatoes, turmeric and chilli powder and cook for another minute or two.

* Next add the soaked rice and 2 cups of water. Also add the garam masala and crushed kasuri methi. Give this a quick stir.

* Once the rice comes to a boil, lower the heat and cook covered till the rice is done and all the water has been absorbed.

* Take off the heat. Fluff rice with a fork.

* Serve hot garnished with the chopped coriander.