Chana Pulao is a healthy and delicious pulao made by cooking basmati rice with chana, seasoning spices, onions and herbs. Chana Pulao is a perfect alternative to special rice when we run out of vegetables and it is simple and quick to make. Learn how to make Chana Pulao with step by step pictures.
Chana Pulao is always my favourite. I have made it in pressure cooker 2-3 times but this time I wanted to make it on pan and it turned out very good and also easy to make. Make sure to make this chana pulao and enjoy!
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About Chana Pulao
Chana Pulao is my favorite because it is light and tasty. Chana Pulao is a lighter version of Biryani that is perfect to pack in a lunch box. Chana pulao can be eaten with kurma or raita, although it also tastes great.
Although I make Chana Biryani This chana pulao often becomes my instant choice whenever I am short of time. It is also a perfect lunchbox recipe, do try this easy pulao recipe. we had this Vegetable Kurma And sweet lassiIt was a satisfying lunch.
Chickpea Pulao Ingredients
- Rice – Basmati rice/long grain rice is recommended for any biryani. However alternatively you can use seeraga samba rice or sona masoori rice.
- Gram – You can use black or white gram as per your choice.
- Masala Powder – I have used garam masala.
- Onion, Tomato – Onion and tomato are fried and used.
- Herbs – Coriander leaves are used for flavor and taste.
- Spices – Cinnamon, cloves, cardamom, star anise are used to add tempering to oil + ghee.
- Ginger Garlic Paste – Ginger garlic paste is an important ingredient which enhances the taste of biryani and yes use homemade fresh ginger garlic paste which is best.
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How to make Chana Pulao step by step
1. Soak the gram the previous night or for at least 8 hours. Pressure cook the gram with salt and required water for 5-6 whistles, keep aside. Soak the rice in water for 30 minutes and keep it aside. Heat oil+ghee in a pan – add the items listed under ‘For tempering’ table.
2.Add onion, ginger garlic paste and fry until golden brown, then add chana masala powder and coriander powder. Now add cooked gram and mix vigorously and let it cook for 2 minutes so that the spices mix well.
3.Add soaked rice and 2 cups water, salt as required. Cover and cook until the rice is cooked.
4. Once the rice is cooked, add ghee, expand it, garnish with coriander leaves. Finally garnish with coriander leaves. Switch off.
Serve hot/hot!
Expert Tips
- You can also add mint leaves to it for added taste.
- You can also make it in a pressure cooker on low medium flame for 3 whistles. If you have soaked the rice for 30 minutes then the water is 1.5 cups.
- You can also use white gram instead of black gram.
- You can also add ½ cup coconut milk and add 1 and ½ cups water for a total.
serving and storage
Pulao with onion raita is a great combo, you can also try other raita like pineapple raita, cucumber raita, carrot raita.
If you have any further questions about this Chana Pulao Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .
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📖 Recipe Card
Chana Pulao Recipe
Chana Pulao is a healthy and delicious pulao made by cooking basmati rice with chana, seasoning spices, onions and herbs. Chana Pulao is a perfect alternative to special rice at times when we have run out of vegetables and it is simple and quick to make. Learn how to make Chana Pulao with step by step pictures.
Material
- 1 cup basmati rice
- 2 cup Water
- half and half cup Chana Black/White I have used black in this recipe
- 1 small sized onion finely chopped
- 1 small spoon ginger garlic paste
- 1 small spoon Chana Masala Powder / Garam Masala Powder
- half and half small spoon coriander powder
- 1 tablespoon Ghee
- 2 small spoon green coriander finely chopped
- salt to taste
To get angry:
- 2 small spoon Oil
- 1 small spoon Ghee
- 2 ½ inches cinnamon stick
- 2 cloves
- 1 Cardamom
- 1 star anise
Instruction
-
Soak the gram the previous night or for at least 8 hours. Pressure cook the gram with salt and required water for 5-6 whistles, keep aside. Soak the rice in water for 30 minutes and keep it aside. Heat oil+ghee in a pan – add the items listed under ‘For tempering’ table.
-
Add onion, ginger garlic paste and fry until golden brown, then add chana masala powder and coriander powder. Now add cooked gram and mix vigorously and let it cook for 2 minutes so that the spices mix well.
-
Add soaked rice and 2 cups water, salt as required. Cover and cook until the rice is cooked.
-
Once the rice is cooked, add ghee, expand it, garnish with coriander leaves. Finally garnish with coriander leaves. Switch off.
-
Serve hot/hot!
notes
- You can also add mint leaves to it for added taste.
- You can also make it in a pressure cooker on low medium flame for 3 whistles. If you have soaked the rice for 30 minutes then the water is 1.5 cups.
- You can also use white gram instead of black gram.
- You can also add ½ cup coconut milk and add 1 and ½ cups water for a total.
nutrition Facts
Chana Pulao Recipe
Quantity per serving (250 grams)
calories 650
Calories from fat 153
% daily value*
thick 17 grams26%
saturated fat 7 grams44%
Trans Fat 0.01 grams
polyunsaturated fat 2g
Monounsaturated Fat 6 grams
cholesterol 26 mg9%
sodium 21 mg1%
potassium 219 mg6%
carbohydrate 110 grams37%
fiber 15 grams63%
sugar 3 grams3%
protein 15g30%
Vitamin A 13iu0%
vitamin C 5 mg6%
Calcium 150 mg15%
Iron 3mg17%
*Percent Daily Values are based on a 2000 calorie diet.
