Chana Pulao - Spicy Chickpea Rice Recipe

 Chana Pulao is a delicious and aromatic Pakistani rice dish made with chickpeas (chana), basmati rice, and a blend of spices. It's a perfect vegetarian main dish or a great side with raita and salad.

Ingredients:

For the Pulao Base:

• 2 cups basmati rice (soaked for 30 minutes )
• 1 cup boiled chickpeas (or canned, drained )
• 3 tablespoon oil or ghee
• 1 medium onion (thinly sliced )
• 1 medium tomato (chopped)
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies (sliced, optional for spice )

Whole Spices:

• 1 bay leaf
• 1 cinnamon stick
• 2-3 green cardamoms
• 4-5 black peppercorns
• 2 cloves
• 1 tablespoon cumin seeds

Ground Spices:

• 1 tablespoon salt (adjust to taste )
• 1 tablespoon coriander powder
• half tablespoon cumin powder
• half tablespoon red chili powder
• 1/4 tablespoon turmeric powder
• half tablespoon garam masala

For Cooking:

• 3 cups water or vegetable broth
• 1 tablespoon lemon juice (for extra flavor )
• 2 tablespoon fresh coriander (chopped, for garnish )

Instructions:

Step 1: Prepare the Rice

Rinse and soak 2 cups of basmati rice in water for 30 minutes. This helps in achieving fluffy rice. Drain the water before cooking.

Step 2: Cook the Masala

Heat 3 tablespoons of oil or ghee in a pot. Add the whole spices (bay leaf, cinnamon, cardamoms, cloves, peppercorns, and cumin seeds ) and sauté for 30 seconds until fragrant. Add sliced onions and fry until golden brown. Stir in ginger-garlic paste and cook for 1 minute until the raw smell disappears. Add chopped tomato and green chilies, and cook until soft and mushy. Add salt, coriander powder, cumin powder, red chili powder, turmeric, and garam masala. Stir well.

Step 3: Add Chickpeas & Rice

Add boiled chickpeas to the masala and stir to coat them in spices. Pour in 3 cups of water or vegetable broth and bring to a boil. Add the soaked and drained rice, mix gently, and let it cook uncovered until most of the water is absorbed.

Step 4: Steam (Dum Cooking )

Once the water is mostly absorbed, lower the heat to very low, cover with a tight lid, and let it cool for 15 minutes. Turn off the heat and let it rest for 5 minutes before fluffing with a fork. 

Step 5: Garnish & Serve

• Sprinkle fresh chopped coriander and drizzle lemon juice for extra flavor.
• Serve hot with raita, salad, or achaar (pickle).