Chana pulao is so comforting during winter and monsoon months. I like to pair this pulao with aloo raita and gobi 65. My aunty is an expert when it comes to chana pulao she used always make it on request.
Recipe Video is posted on Youtube English and Tamil Channels 😉
Ingredients:
250 Grams White Chickpeas (kabuli chana)
250 Grams Basmati Rice
4 Green Chilies
Fist Full Mint and Coriander
1 Large Onion
1 Large Tomato
2 Tbsp Yogurt
1 1/2 Tbsp Ginger and Garlic Paste
1/4 Tsp Pepper Corns
4 Cloves
4 Green Cardamom
2 Inch Sticks Cinnamon
1 Black Cardamom
1 Bayleaf
1/4 Tsp Asafoetida
1/4 Shahi Jeera or Cumin Seeds
2 Tbsp Oil
2 Tbsp Ghee
Salt as per taste
Prep:
Wash and Soak chana over night.
Rinse chana twice next day then add it to a pressure cooker.
Add 2 cups water, 1/2 tsp salt and 1/4 tsp asafoetida cover and place a whistle and cook for 3 to 4 whistles or until the chana is tender and mashes easily when pressed.
Peel and wash equal amounts ginger and garlic. Roughly chop and add it to a mixer jar grind to form a smooth paste.
Peel and wash onions. Finely chop the onions and reserve.
Wash the tomatoes and finely chop and reserve.
Separate coriander and mint leaves rinse well in water, reserve fist full of coriander and mint leaves for masala and finely chop approx 1 tbsp, and reserve.
In a mixer jar add yogurt, 2 chilies, 2 cloves, 2 green cardamoms, 1 inch stick cinnamon and pepper corns, grind to form a smooth paste.
Method:
Heat a pressure cooker on medium flame. Add oil and ghee allow it to reach smoking point.
Add the remaining whole spices and bayleaf allow it to splutter.
Add onion and fry till transparent, next add chopped tomato and fry till tender.
Add ginger and garlic paste followed by ground masala paste and fry all the ingredients for 2 minutes.
Add 1/2 cup water to the masala and cook it till the oil surfaces.
Add the cooked chickpeas and salt to the masala, stir and fry for a minute.
Wash the basmati rice well and add it to the chana masala and stir well.
Add salt as per taste and water. For 1 measure rice I have added 2 cups water.
Once we add the water stir well and add salt stir once more, cover and place a whistle cook for 2 to 3 whistles.
Once the rice has cooked remove the cooker from flame allow the pressure to reduce then open the lid and mix the rice well.
Garnish the chana pulao with mint and coriander and serve hot with lime wedges...Enjoy!
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