Chana pulao recipe
Chana pulao recipe, a simple, no grind method, even bachelors can try. Learn how to make with stepwise pictures.
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.