Chana Pulao recipe

Watch the video · 2:11

Ingredients

• 1 kg basmati rice
• 1/2 kg cooked chickpeas (canned, or cooked from dried)
• 1 large onion, thinly sliced
• Tomato, chopped
• 4 to 5 green chilies, slit (adjust to your spice preference)
• Whole spices: cumin seeds, cloves, green cardamom pods, bay leaf and cinnamon stick
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• Salt, to taste
• Ghee or oil
• Fresh coriander leaves, chopped, for garnish

Method

1. Wash the basmati rice in cold water until the water runs clear. Soak the rice for 20 to 30 minutes, then drain.
2. Heat ghee or oil in a large pot over medium heat. Add the cumin seeds, cloves, green cardamom pods, bay leaf and cinnamon stick. Cook for a minute or until aromatic.
3. Add the sliced onions and cook until they turn golden brown.
4. Stir in the turmeric powder, coriander powder, red chili powder and salt. Mix well to coat the onions with the spices.
5. Add the chopped tomato and green chilies. Cook for another couple of minutes until the raw smell disappears.
6. Add the cooked chickpeas and stir to combine with the spices.
7. Add water for the rice. The amount depends on the rice you use, so adjust the water and the salt at this stage.
8. Drain the soaked rice and add it to the pot. Gently stir to coat the rice with the spices and chickpeas.
9. Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and cook on low heat until the rice is cooked and the water is absorbed (about 15 to 20 minutes).
10. Fluff the rice gently with a fork to separate the grains. Garnish with chopped coriander.
11. Serve hot with yogurt, raita or any side dish of your choice.

Watch the video on YouTube