Chana pulao recipe with step by step instructions and photos.
Jump to RecipePulao’s are every ones favorite. It is simple, easy to prep and flavorful. This step by step recipe post will tech you how to make chana pulao. I use pressure cooker for this recipe, you can make it in open pot or an instant pot.
I frequently make this pulao, and one of my family favorite. This is also an easy lunch box recipe, if we pre-prepare few ingredients. Pair this dish with simple raita and you are good to go. Chick peas are high in protein and also very nutritious.
I use coconut in this recipe, which enhances the taste. In this goes in mint and coriander. The creamy texture of the coconut, the mint flavor combined with chick peas makes this dish wholesome.
Chana pulao – cooking procedure
Soak chana for 8 hours before cooking or overnight. Also soak rice half an hour before cooking.
To make masala paste grind the ingredients below:
- 5 pods garlic
- 1 inch ginger
- 5 to 6 green chilli’s
- coriander handful
- mint handful
- 4 cloves
- 2 cardamom
- 1 inch cinnamon
- 2 tbsp. coconut
Heat some oil or ghee in a pressure cooker, add whole garam masala and cumin seeds and let splutter.
Add sliced onion and fry it until it becomes translucent.
Then, add in the ground paste and fry it until the rawness goes off. It takes 4 to 5 mins. Add in little water to avoid burning.
Once the paste it cooked well, add in tomato, mix and cook until mushy.
Add salt to taste and turmeric, give it a nice mix.
Now goes in soaked chana, add and give it nice mix and cook for 2 mins.
Add finely chopped mint leaves and coriander leaves and mix well.
Add in soaked rice and mix well.
Pour required water, check for salt, add in if needed. Mix well and pressure cook it for 3 whistles.
Let the pressure release naturally. Open lid and let it sit for 5 minutes and fluff it up.
Tasty and flavorful chana pulao is ready.
Notes
- Soaking chick peas 8 hours or overnight will ensure cooking of chick peas perfectly along with rice.
- Coconut gives a nice flavor to this dish, so do not skip to add coconut.
- I did not add any spice other then the masala paste. If you need spicy you can add pepper or chilli powder.
- You can use any rice, i used basmati rice here.
Tried this recipe? Comment down below how it turned out!
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Chana pulao | Chick peas pulao
Ingredients
Ingredients To grind
- 5 to 6 garlic pods
- 1 inch ginger
- 5 to 6 green chilli's
- mint leaves handful
- coriander leaves handful
- 4 cloves
- 2 cardamom
- 1 inch cinnamon
- 2 tbsp. coconut
Other ingredients
- 1 cup soaked chana
- 1½ cup rice
- 1 big chopped onion
- 1 medium chopped tomato
- whole garam masala
- chopped coriander leaves
- chopped mint leaves
- salt to taste
- ½ tsp turmeric powder
- 1½ cup water
Instructions
- Soak chana for 8 hours before cooking or overnight. Also soak rice half an hour before cooking.
- To make masala paste grind the ingredients below "Ingredients To grind" into fine paste.
- Heat some oil or ghee in a pressure cooker, add whole garam masala and cumin seeds and let splutter.
- Add sliced onion and fry it until it becomes translucent.
- Then, add in the ground paste and fry it until the rawness goes off. It takes 4 to 5 mins. Add in little water to avoid burning.
- Once the paste it cooked well, add in tomato, mix and cook until mushy.
- Add salt to taste and turmeric, give it a nice mix.
- Now goes in soaked chana, add and give it nice mix and cook for 2 mins.
- Add finely chopped mint leaves and coriander leaves and mix well.
- Add in soaked rice and mix well.
- Pour required water, check for salt, add in if needed. Mix well and pressure cook it for 3 whistles.
- Let the pressure release naturally. Open lid and let it sit for 5 minutes and fluff it up.
- Tasty and flavorful chana pulao is ready.
Notes
- Soaking chick peas 8 hours or overnight will ensure cooking of chick peas perfectly along with rice.
- Coconut gives a nice flavor to this dish, so do not skip to add coconut.
- I did not add any spice other then the masala paste. If you need spicy you can add pepper or chilli powder.
- You can use any rice, i used basmati rice here.
