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5 from 1 vote

Mughlai Chana Daal Pulav

Chana Daal Pulav-Flavorful and mildly spiced rice and bengal gram pilaf

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Lunch box Recipe, Main Course
Cuisine: Mughlai Cuisine
Keyword: chana daal, dal pulao, pulao, rice
Servings: 4 people
Author: Anjana Chaturvedi


  • 1 cup Rice/chawal
  • 3/4 cup Chana daal/bengal gram
  • 1.5 tbsp Raisins / Kishmish
  • 2 tbsp Cashew Nuts / Kaju optional
  • 3 tbsp Yogurt / Dahi
  • 2 slit Green chilies slit
  • 1 tsp Ginger / Adrak grated
  • 1 tsp Ginger / Adrak sliced
  • 2 tbsp Fresh coriander chopped
  • to taste Salt-to taste

Tempering/ Tadka

  • 2 tbsp Clarified Butter / Desi Ghee
  • 2 tbsp Cooking Oil
  • 2 dried whole red chilies
  • 2 Bay Leaves / Tej Patta
  • 4 Green Cardamom / Hari Elaichi
  • 4 Cloves/laung
  • 10 Pepper corns/ sabut kali mirch
  • 1/2 inch Cinnamon /daalchini


  • Wash and soak rice and chana daal separately for approx- 20 minutes
  • Heat ghee and oil in a heavy bottom pan.
  • Add the tempering spices and let them crackle.
  • Now add green chilies (slit lengthwise),grated ginger,broken cashew nuts and the soaked chana daal(strain the water) in the pan.
  • Saute for a minute and then add approx. 2.5 cup water and let it boil.
  • When the water start boiling,cover the pan and let it simmer for 10 minutes.
  • Now add whisked yogurt,sliced ginger,raisins, salt and rice.
  • Mix properly and then cover the pan with a lid and cook on low heat till done.
  • Can add some hot water if needed.
  • Now add chopped fresh coriander and 2 tsp melted ghee and fluff with a fork.
  • Serve hot with plain yogurt, boondi raita or curry