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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 .