Easy Chickpea Pulao (Chana Pulao) Recipe

 

Chana pulao is a delicious and nutritious dish. It's a popular one-pot meal that combines rice and chickpeas (chana) with a flavorful blend of spices and aromatic ingredients. Here's a detailed recipe for Chana Pulao.

Chana pulao is a flavorful and satisfying rice dish that combines the earthy taste of chickpeas with a blend of aromatic spices and vegetables. It's an adaptable dish that can be enjoyed as a main course or as part of a larger meal, making it a favorite in South Asian cuisine.

Chana pulao typically consists of the following main ingredients:

Ingredients:

 

- 1 cup basmati rice

- 1 cup cooked chickpeas

- 1 medium-sized onion, finely chopped

- 2 cloves garlic, minced

- 1-inch piece of ginger, grated or minced

- 1-2 green chilies, finely chopped (adjust to your spice preference)

- 1 teaspoon cumin seeds

- 2-3 cloves

- 1 small cinnamon stick

- 2-3 green cardamom pods

- 1 bay leaf

- 1/2 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1/2 teaspoon garam masala

- 2 tablespoons cooking oil or ghee

- Salt to taste

- Chopped fresh coriander or mint leaves for garnish

 

Preparation Methods:

 

1. Rinse and Soak the Rice:

   - Start by rinsing the basmati rice under cold water until the water runs clear.

   - Then, soak the rice in water for about 30 minutes. Drain and set aside.

 

2. Prepare the Chickpeas:

Ingredients:

- Dried chickpeas

- Water

- Baking soda (optional)

 

Instructions:

   - A cup of dried chickpeas will expand to about 2-3 cups when soaked.

   - Rinse the dried chickpeas thoroughly under cold, running water.

   - Soak them overnight (about 8–12 hours) in a large bowl of water. This softens the chickpeas and reduces the cooking time.

   - Drain the soaked chickpeas and rinse them again.

   - Place the chickpeas in a large pot and cover them with water. You can add a pinch of baking soda to the water, which can help soften the chickpeas and reduce cooking time, but it's optional.

   - Bring the water to a boil and then reduce the heat to a gentle simmer.

   - Cook the chickpeas for about 1 to 1.5 hours. The exact cooking time can vary based on the age and size of the chickpeas. They should be tender but not mushy when done. You can test by taking one chickpea and squeezing it between your fingers.

 

3. Sauté the Aromatics:

   - Heat the cooking oil or ghee in a large, heavy-bottomed pan or pot over medium heat.

   - Add the cumin seeds, cloves, cinnamon, green cardamom pods, and bay leaf. Sauté for a minute or until they release their aroma.

 

4. Add Onions, Ginger, Garlic, and Green Chilies:

   - Add the finely chopped onions, grated ginger, minced garlic, and chopped green chilies. Sauté them until the onions become soft and golden brown.

 

5. Spices:

   - Stir in the turmeric powder and coriander powder. Cook for another minute to allow the spices to blend with the onions.

 

6. Rice and Chickpeas:

   - Add the soaked and drained rice to the pan. Stir well to coat the rice with the onion and spice mixture.

   - Add the cooked chickpeas to the rice and mix gently.

 

7. Cooking:

   - Pour in 2 cups of water and add salt to taste. If you like it spicier, you can add more green chilies or a pinch of red chili powder.

   - Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Be careful not to overcook; you want the rice grains to be separate.

 

8. Optional Garam Masala:

   - If you prefer, you can sprinkle garam masala over the pulao at this stage for an extra layer of flavor.

 

9. Fluff and Garnish:

   - Once the rice is cooked, turn off the heat and let it sit, covered, for a few minutes.

   - Finally, fluff the pulao with a fork to separate the rice grains.

   - Garnish with chopped fresh coriander or mint leaves, if desired.

 

Simple tips to make perfect Chana Pulao:

 

1. Use good-quality basmati rice for the best results. Rinse it thoroughly and soak it for about 30 minutes before cooking to ensure fluffy grains.

 

2. If you're using canned chickpeas, rinse them well to remove excess salt and starch. If you're cooking dried chickpeas, ensure they are tender and cooked through before adding them to the pulao.

 

3. Adjust the amounts of green chilies and other spices to match your taste preferences. If you like it spicier, add more chilies or reduce them for a milder flavor.

 

4. For fluffy rice, maintain the right ratio of rice to water. Usually, it's about 1:2, which means 1 cup of rice to 2 cups of water. Adjust slightly based on your rice variety.

 

5. Once you add water to the rice and chickpea mixture, bring it to a boil, and then lower the heat to a gentle simmer. Cover the pot with a tight-fitting lid to trap the steam and cook the rice evenly.

 

6. While cooking, avoid stirring the rice too frequently, as it can make it sticky. Instead, gently fluff it with a fork once or twice during cooking to separate the grains.

 

7. After the rice is cooked, turn off the heat and let the pulao sit, covered, for a few minutes. This resting time allows the flavors to meld and the rice to firm up.

 

8. Just before serving, sprinkle freshly chopped coriander or mint leaves over the pulao. This adds a burst of freshness and aroma to your dish.

 

By following these tips, you'll be well on your way to making a delicious and perfectly cooked Chana Pulao every time.

Chana pulao pairs wonderfully with various side dishes.

 

1. Raita:

Raita is a yogurt-based side dish that complements the spiciness of chana pulao. You can make plain raita with yogurt, salt, and a touch of cumin, or add chopped cucumbers, tomatoes, and mint for added freshness.

 

2. Salad:

A crisp and refreshing salad made with cucumber, tomatoes, onions, and a dash of lemon juice makes a great side dish.

 

3. Pickle:

Pickles, like mango or lime pickles, add a tangy and spicy kick to chana pulao. A small amount of pickle on the side can enhance the overall taste.

 

4. Chutney:

Mint chutney or coriander chutney is a great condiment to serve with chana pulao. These chutneys are made with herbs, spices, and a touch of yogurt for creaminess.

 

5. Boiled Eggs:

Some people enjoy chana pulao with boiled or fried eggs. The eggs add protein and a hearty element to the meal.

 

6. Vegetable Curry:

 A mild vegetable curry, such as mixed vegetable curry or paneer (Indian cottage cheese) curry, can be served alongside chana pulao for a balanced and satisfying meal.

 

7. Sliced Onions and Lemon Wedges:

 Simple sliced onions sprinkled with a bit of salt and lemon wedges are a quick and traditional accompaniment that adds freshness and zing to your plate.

 

8. Crispy Fried Potatoes:

 Thinly sliced and fried until crispy, these potatoes make a delightful side dish for chana pulao. Sprinkle them with a pinch of salt and your favorite spices for extra flavor.

 

9. Mango Lassi:

 To cool down the spiciness of chana pulao, enjoy a glass of mango lassi, a sweet and creamy mango yogurt drink.

 

Feel free to mix and match these side dishes based on your preferences and the flavors you enjoy.

Nutrition Facts:
Serving Size 100 g.	Per Serve	%RI*
Energy	160 kcal	8%
Fat	4.20g	6%
Saturated Fat	0.500g	3%
Carbohydrates	26.40g	3%
Sugar	0.00g	0%
Fiber	2.5g
Protein	4.00g	8%
Salt	1.10g	18%

 

Prep Time: 10 min.

Soaking Time: 8 hours

Cooking Time: 30 min.

Total Time: 8 hours, 40 minutes

Servings: 4

Author: Asma Rasool

Enjoy your homemade chana pulao! Comment below if you like my recipe. Thanks!