Ingredients
- Rice 3 cups, soaked for 1 hour
- Ginger 2 inch
- Garlic 4-5 cloves
- Fresh coriander, one handful
- Fresh mint leaves half handful
- Green chilies 1-2
- Oil 1/2 cup
- Cumin seeds 1 tsp
- Black cardamoms 2
- Green cardamoms 4
- Bay leaves 2
- Cloves 6
- Cinnamon sticks 2
- Mace flower (javitri ka phool) 1
- Onion 1 big, sliced
- Tomatoes 2 big, chopped into big chunks
- Turmeric powder 1/2 tsp
- Chili powder to taste
- Garam masala 1 tsp
- Coriander powder 2 tsp
- Boiled chickpeas 3 cans or 4 cups
- Salt to taste
- Water 5.5 cups
Preparation
- Make a paste of ginger, garlic, coriander, mint and green chilies in a chopper using a little water. Keep it aside.
- In a cooking pot, heat oil and add whole spices. Sauté until fragrant.
- Add onions and sauté until golden brown. Color of pulao depends on how brown the onions are.
- Add green paste and sauté for a few more minutes until the raw smell of ginger and garlic disappears.
- Add tomatoes, turmeric powder, chili powder, garam masala and coriander powder. Sauté for a few minutes until tomatoes just turn soft (do not let them be mushy) and add drained rice.
- Cook the rice on medium flame until the rice absorbs the moisture, and the base of the pot is dry.
- Add boiled chickpeas, salt and water.
- Mix, cover and allow the rice to absorb the water on medium to low flame.
- When the rice has absorbed all the liquid and the base of the pot is dry, put the rice on dum for 8-10 minutes.
- Chana pulao is ready. Enjoy the rice with mint and cucumber raita.
Chana Pulao (Pakistani Chickpea Rice)
Ingredients
- Rice 3 cups soaked for 1 hour
- Ginger 2 inch
- Garlic 4-5 cloves
- Fresh coriander one handful
- Fresh mint leaves half handful
- Green chilies 1-2
- Oil 1/2 cup
- Cumin seeds 1 tsp
- Black cardamoms 2
- Green cardamoms 4
- Bay leaves 2
- Cloves 6
- Cinnamon sticks 2
- Mace flower javitri ka phool 1
- Onion 1 big sliced
- Tomatoes 2 big chopped into big chunks
- Turmeric powder 1/2 tsp
- Chili powder to taste
- Garam masala 1 tsp
- Coriander powder 2 tsp
- Boiled chickpeas 3 cans or 4 cups
- Salt to taste
- Water 5.5 cups
Instructions
- Make a paste of ginger, garlic, coriander, mint and green chilies in a chopper using a little water. Keep it aside.
- In a cooking pot, heat oil and add whole spices. Sauté until fragrant.
- Add onions and sauté until golden brown. Color of pulao depends on how brown the onions are.
- Add green paste and sauté for a few more minutes until the raw smell of ginger and garlic disappears.
- Add tomatoes, turmeric powder, chili powder, garam masala and coriander powder. Sauté for a few minutes until tomatoes just turn soft (do not let them be mushy) and add drained rice.
- Cook the rice on medium flame until the rice absorbs the moisture, and the base of the pot is dry.
- Add boiled chickpeas, salt and water.
- Mix, cover and allow the rice to absorb the water on medium to low flame.
- When the rice has absorbed all the liquid and the base of the pot is dry, put the rice on dum for 8-10 minutes.
- Chana pulao is ready. Enjoy the rice with mint and cucumber raita.
