Chana Pulao | Kabuli pulao | White chickpeas pulao recipe

Chickpeas Pulao recipe, a hearty dish that brings together the wholesome goodness of chickpeas and the aromatic richness of basmati rice. This simple yet flavourful pulao is a perfect harmony of spices, creating a dish that is not only delicious but also a nourishing addition to your meal. Tastes like a non veg pulao and is too good for lunchbox.

Video recipe:

Recipe

Ingredients:

• 1/2 cup chickpeas (soaked overnight)
• 1.5 cups water (for pressure cooking chickpeas)
• 2 tsp oil
• 2 tsp ginger, chopped
• 2 green chillies
• 2 onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 1/2 tsp chilli oil (optional but recommended)
• 2 tbsp hot water (to avoid scorching)
• Salt to taste
• 1.25 cups water
• 1 cup basmati rice (soaked for 30 minutes)
• Juice of 1/2 lemon
• Chopped coriander leaves

Instructions:

1. Prepare Chickpeas:
   • Soak 1/2 cup chickpeas overnight.
   • Drain the water and add chickpeas to a pressure cooker with 1.5 cups of water.
   • Pressure cook for 4-5 whistles. Check if chickpeas are done.
2. Sauté Aromatics:
   • In another cooker, add 2 tsp oil, 2 tsp chopped ginger, and 2 green chillies.
   • Fry and add thinly sliced onions. Fry until they turn pink.
   • Add 1 tbsp ginger-garlic paste. Sauté until the raw smell dissipates, and onions turn slightly brown.
3. Spice it Up:
   • Add 1/2 tsp chilli powder, 1/2 tsp garam masala, and 1/2 tsp chilli oil (optional but recommended).
   • Pour in 2 tbsp hot water to prevent scorching.
4. Combine Chickpeas and Rice:
   • Add the cooked chickpeas (without water) to the cooker.
   • Mix well. Add salt to taste and 1.25 cups water.
5. Cook Basmati Rice:
   • Soak 1 cup basmati rice in water for 30 minutes. Drain the water.
   • Add the rice to the cooker when the water is boiling.
   • Add the juice of half a lemon and chopped coriander leaves.
   • Mix well and pressure cook for 1 whistle on high heat. Lower the flame and allow one whistle on low heat. Put off.
6. Final Touch:
   • Open only after completely cool.
   • Mix well and add chopped coriander leaves before serving.

With chickpeas providing protein, and the aromatic spices enhancing the taste, this pulao is a wholesome delight. Serve it hot with a side of raita, and you have a complete, satisfying meal. Enjoy the Chickpeas Pulao and let me know your thoughts in the comments !