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Kabuli Chana Pulao Recipe, Chana Rice, Choley Pulao

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Kabuli Chana Pulao- Flavorful Delicious Rice and chick pea pilaf

Kabuli chana pulao- In Northern Part of India kabuli chana or chick peas are mostly used for making chana masala or choley. Jeera rice pair very well with choley so this kabuli chana pulav is an easy way to enjoy that wonderful taste and aroma.

You can also use boiled tinned chickpeas to reduce the cooking time of chana pulao / choley pulao or can also use your left over chana masala curry to make this kabuli chana pulav to make it more filling . Deep fried potato cubes or paneer cubes can also be added in the kabuli chana pulao. If you love rice preparations then check–

kabuli chana pulao

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kabuli chana pulao
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5 from 1 vote

Kabuli Chana Pulao

Kabuli Chana Pualo- Delicious and flavourful rice and chick pea pulao
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch, Rice preparation, Tiffin recipes
Cuisine: North Indian Cuisine
Keyword: pulao, rice, kabuli chana
Servings: 6
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Rice
  • 3/4 cup Chick Peas/ Kabuli Chana
  • 3/4 cup Tomato Chopped
  • 2 Green Chilies Chopped
  • 1 tbsp Ginger/ Adrak sliced
  • 2 tbsp Mint/ Pudina
  • 1/2 cup Yogurt/ Dahi
  • 1 tsp Chana Masala
  • 1 tsp Red Chili Powder
  • 1/2 tsp Garam Masala
  • To Taste Salt

Tempering/ Tadka

  • 3 tbsp Cooking Oil
  • 2 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 5 Cloves/ Lavang
  • 2 Black Cardamom
  • 5 Green Cardamom
  • 10 Peppercorn/ Sabut Kali Mirch
  • 2 Bay Leaves
  • 1/2 inch Cinnamon/ Daalchini
  • 1 Star anise/ Phool Chakri

Instructions

  • Wash and soak chick peas in enough water for 6-8 hours.
    Drain the water,wash and add the chick peas in the pressure cooker, add 2 cloves,1 black cardamom,2 green cardamom and 2.5 cups of water.
  • Pressure cook on medium heat for about-4-5 whistles or till cooked perfectly.
    Open the cooker and keep the boiled chana /chick peas and the water separately.
  • Wash and soak rice in enough water for 1/2 hour.
  • Heat oil and ghee in a heavy bottom pan.
    Add cumin seeds and the remaining whole spices,when cumin start crackling add chopped tomato,chilies and ginger.
  • Saute till tomato become soft,then add yogurt and all the spices and cook till the gravy become thick.
  • Drain the water from the soaked rice and add the rice in the pan.
  • Saute for few seconds and then add the boiled chick peas/Kabuli chana and mint leaves.
  • Add some water in the reserved water(in which you have boiled the kabuli chana )and make it about 2 cup.
    Now add this water in the pan and give a boil.
  • When water start boiling, reduce the flame and cover the pan with a lid and cook till done(can add some more water if needed)
  • Switch off the flame when done and keep covered for 5 minutes.
  • Fluff the pulao with a fork and serve with yogurt ,chutney or any curry.

Notes

TIPS-
1-You can also use tinned  boiled chickpeas to make this pulao.
2-Left over chana masala can also be used to make this,but then use the spices accordingly.
3-Addition of turmeric powder is optional,you can add it if you want .

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Comments

  3. WIDI says

    Which chana masala is it? I'd like to make your version and I think the brand of chana masala may make a difference?