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Easy channa pulao recipe | Lunch box recipes

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channa-pulao-recipe

Chana pulao recipe, learn how to make easy chana pulao, no grinding involved and simple procedure, even bachelors can adapt, try on their own.

Chana pulao always has been tricky to me. I have tried 4-5 times since I started cooking, but never turned out good. Then once Jeyashri only told it comes out delicious and invited for lunch to serve it. It was indeed delicious. Since then, I too got confidence of making chana biryani. She had made it in this Biryani style. I had once tried and came out good too. Aj too started liking since then. But this time when I was going through a handwritten cookbook which had channa pulao – only ingredients list. I was surprised to see few ingredients and since nowadays I am graduated in cooking to develop a recipe with its ingredients, I thought of giving it a try in that way this time. It was easy to make and yet tasted good. Both Aj and Vj had it without any complaints. So this could be a quick fix for your lunch box for office going people, since less cutting work. You can pack this with cucumber or vegetable raita and some fryums or chips.

chana-pulao-recipe
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Chana pulao recipe

Chana pulao recipe, a simple, no grind method, even bachelors can try. Learn how to make with stepwise pictures.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 12 hours
Total Time 30 minutes

Ingredients

  • 1 cup Basmati rice heaped
  • 1/2 cup Chana white
  • 1 Onion
  • 1 tsp Ginger garlic paste
  • 3 Green chilli
  • 1 tsp Chana masala powder heaped
  • 1 tsp Lemon juice
  • 2 tbsp Coriander leaves chopped
  • Salt - As needed

To temper

  • 2 tbsp Oil/ ghee
  • 1 inch piece Cinnamon
  • 2 Cloves
  • 1 Cardamom
  • 1 Bay leaf
  • 1 Star anise

Instructions

  • Soak chana overnight. Soak basmati rice for 10 minutes before cooking.
  • Slice onion lengthwise and slit green chillies.
  • Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’.
  • Add onion, green chillies and fry till onion turns translucent.
  • Add ginger garlic paste. Fry until raw smell goes away, but make sure not to over fry/ burn it.
  • Add chana masala powder and give a quick stir.
  • Add soaked rice drained from water, soaked chana and add salt.
  • Mix well. Add 1 & 1/2 cups of water, lemon juice and bring to boil.
  • Keep in lowest possible flame and cook for 12-14 minutes.
  • You can also pressure cook for 2 whistles in medium flame.
  • Once done open the cooker, add chopped coriander leaves and mix gently.

Notes

  • I always prefer fresh ground ginger garlic paste or homemade ginger garlic paste than store bought.
  • Just soaking the channa is enough, it will get cooked as the pulao gets cooked. No need to cook it separately.
  • You can also add few mint leaves after frying onions.

Chana pulao stepwise pictures method:

    1. Soak chana overnight. Soak basmati rice for 30 minutes before cooking. Slice onion lengthwise and slit green chillies. Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’ table. Add onion, green chillies and fry till onion turns translucent. Ginger garlic paste goes in.pulao step 1-temper
    2. Fry until raw smell goes away, but make sure not to over fry/ burn it.  Sprinkle chana masala powder and give a quick stir. Add soaked rice drained from water, soaked chana and salt. Mix well.pulao step 2-fry
    3. Pour 1 & 1/2 cups of water, lemon juice and bring to boil. Keep in lowest possible flame and cook for 12-14 minutes. You can also pressure cook for 2 whistles in medium flame. Once done open the cooker, add chopped coriander leaves and mix gently.pulao step 3-cooked

Notes

    • I always prefer fresh ground ginger garlic paste or homemade ginger garlic paste than store bought.
    • Just soaking the chana is enough, it will get cooked as the pulao gets cooked. No need to cook it separately.
    • You can also add few mint leaves after frying onions.

Goes well with raita and chips or fryums. We had with onion raita and some store bought fryums.

easy-channa-pulao

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Comments

  2. Raji, It looks like you missed addition of soaked channa in the procedure. I believe you add it along with rice or after that by looking at the pictures. Good one, I have made similar recipe but added ground tomato and coriander paste after frying onion, gg….

    Reply

  54. Hie raks! Am newly married n never been to the kitchen before…ur recipes are sooo cool n awesome that I ve managed to do it well…my hubby who used to be selective in eating nw enjoys everything that i make…Million thanks to u 😀

    Reply

  56. Thank you for the recipe. It saved my day as I had no hassle packing my son's lunchbox today. Being an employed lady, am on the lookout for easy, nutritious recipes n have learnt immensely from your blog. Thank you for your tele-contributions!

    Reply

  74. Mam, I prepared this dish today.. Taste of the dish came out well ..only 70-80% rice( rice looks very small after cooking) is cooked. I used Sona Masuri Rice. Will you tell how many cups of water is needed for sona masuri rice and also soaking time ? I gave one whistle in high and two whistles in low and I added 2 cups of water for 1 cup of rice . I precooked channa also .

    Reply

  78. Hello mam, This is a great dish n loved the taste of it. Although, few of my channa's were uncooked. I soaked them overnight, n used pressure cooking for 2 whistles n 5 mins on low flame. What could be the cause ? For 1 cup basmati rice I used 2 cups water. Thank you very much for ur reply.

    Reply

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