kabuli chana pulao recipe /channa(chickpeas) rice
kabuli chana pulao recipe /channa(chickpeas) rice
No wonder it serves as one pot meal which is not only tasty but also easy to make. It serves as an excellent lunch box item for kids and working people. This kabuli chana pulao recipe is so comforting and can be made with minimal spices. I have even not added onions ginger or garlic but yet it turns out delicious each time. Nice quality basmati rice will always give a flavourful long grained pulav each time. Inspired by the kashmiri pulav I have added some raisins also but if you don’t like skip it. Best side dish for this pulav is a simple raita. You can have it with any spicy gravy or a manchurian gravy or something similar. Of course can use canned
chickpeas after draining the liquid. If you are using dried one soak it previous day itself then add sufficient water with salt and boil it nicely till tender. Soak basmati rice at least for 25 minutes before cooking. Increase green chillies if you want it to be spicy. I have made it in a pot but using the same method you can easily do it in a pressure cooker. Its not at all complicated recipe to make but care should be taken that you do it in a proper way. Do try this kabuli chana pulao recipe this time you will sure like it.
kabuli chana pulao recipe /channa(chickpeas) rice
INGREDIENTS:
Basmati rice /biriyani arisi – 3 cups
Channa (boiled)/chickpeas – 11/4 cups
Bayleaf – 1-2
Cloves- 4-5
Cinnamon /pattai – 2 (2 inch pieces)
Cardamom – 2-3
Ghee /oil – 4-5 tbsp
Salt to taste
Dried grapes – few
Sugar – 1/2 tbsp
Water for boiling rice – 6 cups
To grind/mince:
Green chillies – 3
Mint/pudhina – 1/4 cup
Coriander – 2 tbsp
METHOD:
1.Wash and soak basmati rice for 25 minutes.
2.Mince the green chillies, mint and coriander leaves and keep ready.
3.Now heat a big pan add ghee to heat add cloves, cinnamon, cardamom and bayleaf.
4.
In-between drain rice and keep ready and boil 6 cups of water in another pan.
5.Now you have to add the minced mixture.
6.Add boiled and drained channa stir then the raisins.
7.Add drained rice stir without breaking the rice.
8.Put in needed salt with sugar.
9.Boiling water is added to the rice mixture.
10.Boil till the rice comes over the top.
11.Close with a tight lid and keep on low flame for 15 minutes.
Switch off the stove.
12.Fluff up the rice and serve with any spicy gravy or any manchurian.
Many more recipes here:
kashmiri pulao rice / nuts veg saffron pulav
kuska biriyani /rice without vegetables
vegetable biryani pressure cooker method /veg biriyani recipe
meal maker biryani recipe /soya chunks biryani
kabuli chana pulao recipe /channa(chickpeas) rice
Ingredients
- Basmati rice /biriyani arisi - 3 cups
- Channa (boiled)/chickpeas - 11/4 cups
- Bayleaf - 1-2
- Cloves- 4-5
- Cinnamon /pattai - 2 (2 inch pieces)
- Cardamom - 2-3
- Ghee /oil - 4-5 tbsp
- Salt to taste
- Dried grapes - few
- Sugar - 1/2 tbsp
- Water for boiling rice - 6 cups
To grind/mince:
- Green chillies - 3
- Mint/pudhina - 1/4 cup
- Coriander - 2 tbsp
Instructions
- Wash and soak basmati rice for 25 minutes.2.Mince the green chillies, mint and coriander leaves and keep ready.3.Now heat a big pan add ghee to heat add cloves, cinnamon, cardamom and bayleaf. In-between drain rice and keep ready and boil 6 cups of water in another pan.4.Now you have to add the minced mixture.5.Add boiled and drained channa stir then the raisins.6.Add drained rice stir without breaking the rice.7.Put in needed salt with sugar.8.Boiling water is added to the rice mixture.9.Boil till the rice comes over the top.10.Close with a tight lid and keep on low flame for 15 minutes.Switch off the stove.Fluff up the rice and serve with any spicy gravy,raita or any manchurian.
Notes
- Its optional to add raisins if you don’t like avoid it.
- Same way adding sugar is also optional.
- Use a good quality basmati rice for nice long grained rice.
- If you need add lemon juice for that tanginess.
- I have used ghee you can use any oil.