Preparation time
- Total: Approximately 525 minutes
- Preparation: 480 minutes
- Cooking: 45 minutes
Ingredients
- 3/4 cup Kabuli Chana (White Chickpeas)
- 1 cup Basmati rice
- 3 Onion - sliced thinly
- 1 Tomato - chopped
- 1/2 Red Bell pepper (Capsicum) - chopped
- 2 tablespoons Curd (Dahi / Yogurt) - or oil
- 2 tablespoons Ghee
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/4 teaspoon Garam masala powder
- pinch Turmeric powder (Haldi)
- 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
- pinch Saffron strands
- Dry Fruits - assorted
- 4 tablespoons Anardana Powder (Pomegranate Seed Powder)
- 1-3/4 cups Water - for pressure cooking rice
- Few Mint Leaves (Pudina) - for garnish
- Few Coriander (Dhania) Leaves - for garnish
- Salt - as required
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Mace (Javitri) - a thin strand
- 1 Bay leaf (tej patta)
- 2-3 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 Black cardamom (Badi Elaichi)
- 1/2 inch Ginger
- 6 cloves Garlic
- 1 Green Chilli
Instructions
- To begin making the Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9 hours in enough water
- Drain them well and then add to the pressure cooker with the water
- Add about 1/2 teaspoon of salt and pressure cook fit till the cooker releases 8-9 whistles or till the chickpeas are tender and cooked well
- Drain the cooked chickpeas/chole and keep them aside
- Rinse the rice very well in water till the water runs clear of starch
- Then soak the rice in enough water for 30 mins
- Strain and keep it aside
- Make a smooth paste of the ingredients, mentioned under “For paste" including ginger, garlic and green chilliin a grinder with a very little water
- Once done, keep this also aside
- Heat oil in a wide pan and add sliced onions
- Fry them till they change their colour to golden brown
- Soak saffron in a little lukewarm milk and keep it aside
- The next step is to prepare the biryani
- In a pressure cooker heat oil and add all the whole spices which include caraway seeds, cardamoms, mace, cinnamon, cloves and bay leaf
- Saute the whole garam masala or whole spices for some seconds till fragrant, and then add sliced onions from 1 onion
- Saute the onions until it turns golden brown
- Add the ginger-garlic-chilli paste and saute till the raw aroma of the ginger-garlic goes away
- Add the chopped tomatoes, red bell pepper and saute for two minutes
- Next, add the turmeric powder, red chilli powder and garam masala powder
- Add the kasuri methi and saute the tomatoes for a minute or so and then add the drained cooked chickpeas
- Mix well and saute the entire mixture for about 7-10 minutes and let the chickpeas soak in the masala
- Add the basmati rice, curd, half of the fresh herbs, saffron threads soaked in milk and again mix everything well
- Once it is done, add 1
- 75 cups of water
- Season with salt and pressure cook for 1 whistle
- Don't open the cooker
- Once the pressure settles down on its own, then open the lid of the cooker and gently mix the rice
- Garnish with coriander leaves and mint leaves, dry fruits and pomegranate arils
- Leave it covered for 15 mins, before opening the foil and fluffing the rice prior to serving
- Serve Chana Pulao along with Burani Raita, Pomegranate Raita or any raita of your choice and a roasted papad for your everyday meals
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 3
- Indian
- Lunch
- Vegetarian