Chana (chickpea) pulao is a comforting dish made with long-grain basmati rice, hearty chickpeas, and a medley of whole spices. I like to call it fragrant chana pulao because the real magic lies in its aroma—the subtle sweetness of basmati rice blending with the warmth of spices like cumin, cloves, and cinnamon. As it simmers on the stove, the fragrance fills your kitchen, working almost like an appetizer on its own, teasing your appetite and making you look forward to the first bite.
WHAT IS PULAO ?
Pulao is a rice-based dish in which rice is cooked with a few veggies, several aromatics, and fragrant whole spices. Caramelized onions are the star ingredient of a pulao dish, adding a smoky flavor. Pulao or Pilav/Pilaf has Persian roots, from where it spread to the Middle East and the Indian Subcontinent. Vegetable Tehri is a desi Indian version of Pulao in which short-grain rice is used with several seasonal veggies
The process of making Chana Pulao is very easy. Boiled chana/chickpeas are the base of this pulao. I have marinated chickpeas with seasoned curd, so that it tastes versatile as Chana Biryani. Fresh curd makes it creamier with a hint of sweetness. I have added a unique ingredient the cranberries that make it authentically Persian delicacy. These dried berries add a pleasant sweet-sour flavor to Chana /Chickpea Pulao
Prep Time – 20 minutes
Cook Time – 20 minutes (if you have boiled chickpeas in hand)
Course – Main
Cuisine – Indian fusion
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Boiled white chana(chickpeas) – 1 bowl
• Long grain Basmati Rice – 1 cup – 150 g
• Water – 2 cups (the same cup with which rice is measured)
• Oil /ghee- 2 tbsp + 1tbsp
• Onions – 1 large or 2 medium sized
• Salt – 1 tsp + 1 tsp
• Curd/ Dahi – 3 tbsp
• Cranberries – 15-20 nos.
● SPICES REQUIRED (WHOLE AND POWDERED)
• Tej patta/Bay leaves – 1-2 nos.
• Black cardamom (ilayachi)- 1 no.
• Green cardamom – 2-3 nos.
• Star aneas (chakri phool) – 1 no.
• Cinnamon stick – 1 small sized
• Whole dry red chilly – 1 no.
• Red chilly powder – 1 tsp + 1 tsp
• Roasted cumin (jeera) powder – 1 tsp+1 tsp
● PREPARATIONS TO BE DONE
● To Marinate Chickpeas
1 – Add boiled chickpeas, dahi(curd) + 1 tsp salt + 1 tsp red chilly powder +1 tsp roasted cumin powder to a mixing bowl and combine well to marinate nicely
2 – Keep the marinated chickpeas covered for 20 minutes at rest
3 – Slice thinly the onions and keep aside
4 – Rinse the rice 3 times and soak for 20 minutes
● STEP BY STEP METHOD TO COOK CHANA(CHICKPEA) PULAO
1 – Heat oil in a kadahi and add jeera, whole red chilli, cinnamon stick, tez patta, star aneas and both cardamoms (green and black)
2 – Roast the spices for a while so that they release their aromas in oil
3 – Next, add sliced onions and roast them until they get dark brown color .
4 – Next, add marinated chana and roast them for 2-3 minutes with onions
5 – Next, add soaked rice and combine with marinated chana
6 – Add 10-15 cranberries and mix with them
7 – Finally add 2 cups of water, salt, and red chilly powder.
8 – Combine well all the ingredients and cover the pan with a lid
9 – Allow first boil to come and turn off the flame to possible low
10 – After 10 minutes you will notice that rice has absorbed all the water. Turn off the flame now
11 – Allow the rice covered at rest for 5-6 minutes and open the lid now
12 – Sprinkle 1 tbsp ghee all around on rice and gently turn with a fork
● SERVING SUGGESTIONS
Serve the tasty Chana/ Chickpea Pulao with ONION-TOMATO RAITA, plain curd, pickles or any curry of your wish
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