easy chana pulao recipe | channa rice recipe | kabuli chana pulao
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 3 Servings
- Category: pulao
- Cuisine: Indian
Ingredients
- 3 tsp oil
- 1 bay leaf / tej patta
- 1 star anise
- 5 cloves
- 1 inch cinnamon / dalchini
- 1 tsp jeera / cumin
- ¾ tsp aamchur / dry mango powder
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- ½ tsp garam masala
- 1 to mato (finely chopped)
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 tsp salt
- 2 cup water
- 1 cup chickpea / chana (soaked overnight and boiled 10 minutes)
- 1 cup basmati rice (soaked 20 minutes)
- coriander to garnish
Method
- firstly, in a pressure cooker heat 3 tsp oil and saute 1 bay leaf, 1 star anise, 5 cloves, 1 inch cinnamon and 1 tsp jeera till it turns aromatic.
- saute onion, ginger garlic paste and tomatoes.
- further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur, 1 tsp kasuri methi and 1 tsp salt. saute well.
- now add 1 cup soaked and boiled chickpea and saute for a minute.
- furthermore add 1 cup basmati rice (soaked for 20 minutes) and saute gently.
- now add 2 cup water and stir well.
- cover and pressure cook for 2 whistles.
- finally, garnish with coriander and serve chana pulao along with onion tomato raita.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.