Achari Chana Pulao Recipe (Pickled Kabuli Chana Pulao)

Ingredients

• 1/2 cup soaked and boiled kabuli chana (white chick peas)
• 1 1/4 cups long grain rice (basmati chawal)
• 2 tbsp melted ghee
• 1 tsp fennel seeds (saunf)
• 1 tsp mustard seeds (rai / sarson)
• 1 tsp fenugreek (methi) seeds
• 1 tsp nigella seeds (kalonji)
• 2 black cardamom (badi elaichi)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 1/2 cup sliced onions
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1/2 tsp haldi powder (turmeric powder)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• salt (namak) to taste
• 2 tbsp chopped coriander (dhania)

Steps

1. To make achari chana pulao, blend the mango pickle in a mixer to a coarse paste. Keep aside.
2. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
3. Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, big cardamom, cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
4. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
5. Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, garam masala, salt and the prepared pickle paste, mix well and cook on a medium flame for 1 minute.
6. Add the rice, mix well and cook on a medium flame for 1 minute.
7. Add the 2½ cups hot water, mix well and pressure cook for 2 whistles.
8. Allow the steam to escape before opening the lid.
9. Serve achari chana pulao hot garnished with coriander.