Chana Pulao Recipe

Chana Pulao is an extraordinarily delicious and a healthy rice recipe. Chana Pulao is one of those most delicious as well as healthier rice preparations while for some this is Chickpea Pulao. The very earthy fragrance of chickpeas (chana) prepared with aromatic emitting spices and long grain basmati rice give this one pot dish a delightful comfort food at the same time nutritious enough making it suitable either for lunch meal or dinner. Being filled with the goodness of proteins from the chickpeas and whole spices, Chana Pulao is one of those perfectly balanced dishes, which goes in favor with everyone who takes a bite into this Indian dish.

We tell you the history behind Chana Pulao, then the constituents, and provide a step-by-step recipe so that you can reproduce this simple flavorful dish at your home. So, whether for yourself, for your family members, or in front of some friends, your Chana Pulao will go down as quite a hit dish and an indispensable addition to any cook’s recipes.

History of Chana Pulao

It is one of the most favorite dishes of India regions. There, always legumes, chickpeas are added along with rice for nutrient-rich meals and also as fillers. However, the central idea does not change but a general methodology of how people generally like their cuisine is changed with respect to local specialties, according to them with some different flavors or herbs in spices or their combination, along with such specialties added with passing time.

Chana Pulao is a course that is eaten but also can be taken with yogurt or raita and pickles. It’s the best vegetarian and vegan choice because it is full of plant-based proteins that are gluten-free. Perfect dish to make when one has less time but still requires something to eat for filling themselves that could easily be prepared and would not seek too much of their attention.

Ingredients for Chana Pulao Recipe 

The beauty about Chana Pulao is that it is easy. The spice balance and chickpea give much flavor. Here are the ingredients you will be needing to do this:

Basmati Rice: Quality basmati rice is the secret to chana pulao. It gives the entire dish a beautiful long grain and fragrance. Any long-grain rice can be used as a substitute, but the best texture and aroma come with basmati rice.
Chickpeas (Chana): Chickpeas can be used either from cans or soaking and boiling of dried chickpeas can be substituted. Of course, the canned chickpeas are popularly used but dried chickpeas are much more flavorful and firmer when well-cooked.
Onion: The onion is a fundamental ingredient which gives sweetness and an added depth of flavor. Sautéing of the onions until golden and caramelized brings out its natural sugars.
Tomatoes: Add some fresh tomatoes and a bit of vinegar for the acidity and to thicken the almost watery gravy texture that is going to bond the rice and chickpeas together.
Whole Spices are in fact the very true source of the essence consisting of cinnamon, cloves, cardamom, cumin, and bay leaf. In reality, they deliver earthy and subtly sweet scents; these spice blends in total contribute an earthiness as well as a brightness to the flavor profile of the provided recipe.
Ground Spices: Ground turmeric, coriander powder, cumin powder, garam masala, and red chili powder gives a depth and warmth of flavor apart from coloring to the pulao.
Ginger-Garlic Paste: Fresh ginger and garlic paste, pungent and aromatic in nature, complement the spices very well and support the flavors of chickpeas as well.
Fresh Coriander Leaves: These leaves are garnished as the use of coriander gives the dish freshness and colorful appeal.
Green Chilies: Slit green chilies may be used if you do not want to eat too much of spice, as per choice. Salt and Sugar: Added as per choice and with sugar in it because it makes it sweet because tomatoes are tarty.

Chana Pulao Recipe : Step-by-Step Preparation

Now that we have all our ingredients ready, let us now proceed to the step-by-step preparation of this mouth-watering and healthy Chana Pulao.

Step 1: Chickpeas Preparation (if using dry)

1. Soak Chickpeas First, if using dried chickpeas, soak them in a generous amount of water overnight or at least for 8 hours. Soaking allows the chickpeas to get soft and eventually cook evenly.
2. Boil the Chickpeas: Drain the soaked chickpeas and put it into a pressure cooker or a huge pot. Add enough water to cover the chickpeas and cook for 3-4 whistles in a pressure cooker or simmer for about 45-60 minutes in a regular pot till the chickpeas are soft. Keep the boiled chickpeas aside for later use.

Step 2: Cook the Rice :

1. Clean the rice and soak it Take a cup of basmati rice and rinse in cold running water until the water runs clear. Soak the rice in water for 20-30 minutes, then strain excess water from the rice. This will prevent sticking of the rice grains to each other.
2. Cook Rice: Boil 2 cups of water in another pan. Add the drained and soaked rice to that. Let it cook until the rice is 90% done and becomes semi-firm. Remove the water from the rice and set aside.

Step 3: Prepare Chana Pulao Base

1. Oil or Ghee In a large pan or wok, put 2 tablespoons of oil or ghee on medium flame. If you’re using ghee then surely the dish will give out the rich taste. However if you want something less oily then you can use oil.
Whole Spices
After the oil turns brown, add the whole spices in the pan:
Bay leaf: 1
Cloves: 2-3
– 1-inch cinnamon stick
– 2-3 green cardamom pods
– 1 tsp cumin seeds
Whole spices are fried for about 1-2 minutes, by which time they perfume and let out that smell.

3. Sauté Onions: Put in 1 finely sliced large onion in the pan and fry till golden brown. That is the step which will bring up the base flavour in pulao.

4. Add Ginger-Garlic Paste: Add 1 tablespoon of ginger-garlic paste and sauté for another minute till the raw smell disappears.
5. Add Tomatoes: Add 1 chopped tomato to the pan and cook for 4-5 minutes till tomatoes are soft, and oil will separate from the masala.
6. Add Ground Spices: Add these ground spices into the pan-
– Turmeric powder : 1/2 tsp
– Coriander powder: 1 tsp
– 1 tsp cumin powder
– 1/2 tsp red chili powder (as per personal spice tolerance
– 1 tsp garam masala

Mix well, allowing the spices to cook for 1 minute that way it can flaavour to its full potential.

Step 4: Stir in the Chickpeas with Rice.

1. Add boiled chickpeas to the pan and gently stir with the spiced onion-tomato base. The spices penetrate the chickpeas for about 3-4 minutes.

2. Add Rice and Water Put the steamed rice with chickpeas and spice mix in a pan. Now add water for the desired consistency, at least ½ to 1 cup, and gently stir. Now add some salt to neutralize the acidity of tomato and tiny pinch of sugar.

3. Cook the Pulao: Now cover the pan with a lid and let it get cooked on low flame about 10 to 12 minutes, or all spices seep into the rice. Or you can use the “dum” method by covering the pan with a lid and putting some heavy object on its top, thus it creates steam.

Step 5: Garnish and Serve

1. Garnish: Fluff the pulao lightly with a fork just when it is ready and garnish it with fresh coriander leaves and crispy fried onions for added texture and flavors.

2. Serve: Enjoy hot with a dollop of yogurt, a cucumber raita, or any other salad. It is also very supportive of pickles and papads as an integral meal.

Tips to Master the Perfect Chana Pulao Recipe

Chickpea Soaking: In case dried chickpeas are used, it is better not to omit the step since it saves much time for cooking and allows it to cook uniformly.
Rice Consistency: Don’t overcook the rice. Rice should be fluffy with grains separated.
Spices: Spices can be added at individual choice. For a spicier version, green chilies or red chili powder can be added as preferred.
Vegetable Mix: Mix in more of vegetables like peas, carrots and potatoes to take in more of the nutritious taste.
Pressure Cooker Version**: You can just do everything together there and cook, until you feel 1 or 2 whistles.

Conclusion

Chana Pulao is a fabulous dish that would bring the nutty flavor from chickpeas with the fragrant aroma through the rice. It is very easy to prepare, uses very few ingredients, and it’s suitable to be served at a weeknight dinner or on any special occasion. With this perfect mix of protein, fiber, and complex flavors, Chana Pulao is that wholesome dish to fulfill your hunger and desire for more. So, go ahead and try it today; and enjoy that full, satisfying meal that would certainly impress all people at the dinner table!

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