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.
Ingredients1 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.