Kala Chana Pulao- is a delicious one pot meal of boiled black chickpeas, rice and basic herb and spices
Kala chana OR black chick peas are considered as very healthy and nutritious. It is a great source of protein and fiber and can be included in Indian recipes in many forms.
I often make kala chana curry, sookha chana chaat and add in my sprout salad. This kala chana pulao I made recently when we have to pack a one pot meal for our day picnic . So I quickly made this kala chana pulao in the pressure cooker and everyone enjoyed it with cucumber raita and mango pickle.
Tips to make perfect chana pulao-
1- Always use soaked and then perfectly boiled kala chana to make this Or use canned chickpeas. The chana should be perfectly cooked before adding in the pulao. Don’t use just soaked raw chana .
2- You can make this pulao either in the pressure cooker, instant pot or in an heavy bottom pan.
3-I have used sprouted kala chana but you can use just overnight soaked and boiled kala chana to make this simple yet flavourful pulao.
4- The rice and water ratio for the pressure cooker is 1:5 and if using a pan then add double quantity of rice.1:2 ratio.
5- Add whole garam masala, mint, ginger slices and lemon juice to enhance the flavour.
6- you can also add paneer pieces instead of or along with potatoes.
7- You can replace kala chana with kabuli chana, rajma, fresh hara choliya .
7- for reheating the leftover , just sprinkle some water over it and microwave it or keep the pot in a steamer or in the cooker and pressure cook for a whistle.
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kala chana pulao
Ingredients
- 3/4 cup Black Chickpeas / Kala Chana
- 3/4 cup Basmati Rice
- 3/4 cup Tomatoes / Tamatar chopped
- 1 medium Potatoes / Aloo
- 2 Green Chillies / Hari Mirch
- 1.5 tbsp Ginger / Adrak sliced
- to taste Salt / Namak
- 1 tsp Red Chilli powder / Laal mirch powder
- 1.5 cup Water / Paani
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/3 tsp Garam Masala Powder
- handful Fresh Mint / Hara Pudina optional
- 1.5 tsp Lemon Juice / Nimbu Ka Ras
Tempering/ tadka
- 4 tbsp Ghee or cooking oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 2 Cloves / Lavang
- 6 Peppercorns / Sabut Kali Mirch
- 2 Green Cardamom / Hari Elaichi
- 1 Black Cardamom / Badi Elaichi
- 2 Bayleaves/ Tejpatta
Instructions
- Soak kala chana overnight, in the morning wash and boil with fresh water and some salt and pressure cook for at least 6 whistles on medium heat.
- Then remove the boiled chana from the water, you can use this water to make chapati dough , or in any curry or make a healthy soup.OrYou can use this water to make this pulao, just the colour become darker and slight change in flavour.
- Wash and soak the rice for 20 minutes approx.
- Heat oil or ghee in the pressure cooker and then add the tempering ingredients.
- When cumin start crackling then add green chilies and ginger, followed by the cubed potatoes, saute for few seconds.
- Now add the tomatoes and saute for a minute.
- Drain the water from the soaked rice and then add the rice, boiled chana ,(sliced paneer cubes )all the dry spices in the cooker and saute for a minute.
- Add 1.5 cup water, lemon juice, garam masala powder and mint leaves, stir to mix.
- Add 1 tbsp ghee and close the cooker lid and pressure cook on medium heat for a whistle.
- Once the pressure subsideS naturally only then open the cooker, Fluff up using a fork and serve hot.
- Serve with raita/ mint chutney or salad of your choice
Notes
Nutrition