Delicious Chana Pulao Recipe: Traditional Village Style

Name: Delicious Chana Pulao Recipe: Traditional Village Style
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 5
Cuisine: South Asian
Ingredients: 1 cup Dried Chickpeas (soaked overnight and boiled until tender); 2 cups Basmati Rice (soaked for 30 minutes and drained); 2 medium Onions (sliced thinly); 2 medium Tomatoes (chopped); 1 tablespoon Ginger-Garlic Paste; 2-3 Green Chilies (slit lengthwise, adjust to taste); 4 tablespoons Cooking Oil or Ghee; 1 teaspoon Cumin Seeds; 1 teaspoon Coriander Powder; 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder (adjust to taste); 1 teaspoon Garam Masala; to taste Salt; 4 cups Water (or vegetable broth); 1/4 cup Fresh Coriander (chopped, for garnish)

Experience the authentic taste of Chana Pulao prepared with love and traditional methods by Boorhi Maa. This comforting one-pot meal features fragrant rice and tender chickpeas, infused with aromatic spices, capturing the essence of homemade village cooking. A truly heartwarming and flavorful dish that brings pure tradition to your table.

#Chana Pulao

#Indian Recipe

#Vegetarian

#Rice Dish

#One Pot Meal

#Comfort Food

#Traditional Cooking

#Chickpea Rice

Delicious Chana Pulao served in a bowl

Recipe Information

25m

Prep Time

50m

Cook Time

1h 15m

Total Time

Servings

Medium

South Asian

Hindi

Nutrition (per serving)

350

Calories

12g

Protein

60g

Carbs

Fat

Chana Pulao garnished with fresh coriander

Ingredients

Servings: 5

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fluffy Chana Pulao freshly cooked in the pot

Instructions

0/8 completed

1
Heat oil or ghee in a large pot over medium heat. Add sliced onions and sauté until they turn deep golden brown, about 8 minutes.
Preview
8m
Preview
Heat oil or ghee in a large pot over medium heat. Add sliced onions and sauté until they turn deep golden brown, about 8 minutes.
8m
Don't rush the onions; deep golden brown adds depth of flavor to the pulao.
2
Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant and the raw smell disappears.
Preview
2m
Preview
Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant and the raw smell disappears.
2m
Ensure the raw smell of ginger and garlic is completely gone before proceeding.

3
Stir in the chopped tomatoes and all powdered spices: cumin, coriander, turmeric, red chili, and garam masala. Cook, stirring occasionally, until the tomatoes soften and oil starts to separate from the mixture, about 10 minutes.
Preview
10m
Preview
Stir in the chopped tomatoes and all powdered spices: cumin, coriander, turmeric, red chili, and garam masala. Cook, stirring occasionally, until the tomatoes soften and oil starts to separate from the mixture, about 10 minutes.
10m
If the spices stick to the bottom, add a splash of water to prevent burning.
4
Add the boiled chickpeas to the pot and mix well with the spice base. Cook for another 2-3 minutes, ensuring the chickpeas are well coated.
Preview
3m
Preview
Add the boiled chickpeas to the pot and mix well with the spice base. Cook for another 2-3 minutes, ensuring the chickpeas are well coated.
3m
This step infuses the chickpeas with all the aromatic flavors.
5
Gently add the soaked and drained basmati rice to the pot. Mix carefully with the chickpeas and spices to avoid breaking the rice grains.
Preview
2m
Preview
Gently add the soaked and drained basmati rice to the pot. Mix carefully with the chickpeas and spices to avoid breaking the rice grains.
2m
Soaking the rice helps it cook evenly and prevents it from becoming mushy.

6
Pour in the water (or vegetable broth) and add salt to taste. Bring the mixture to a rolling boil.
Preview
5m
Preview
Pour in the water (or vegetable broth) and add salt to taste. Bring the mixture to a rolling boil.
5m
Taste the water for saltiness before covering, as the flavor will concentrate during cooking.
7
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through.
Preview
20m
Preview
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through.
20m
Avoid lifting the lid during cooking to ensure all the steam is retained, which is crucial for fluffy rice.
8
Turn off the heat and let the pulao rest, covered, for another 5-10 minutes. Then, gently fluff the rice with a fork and garnish with fresh chopped coriander before serving hot.
Preview
10m
Preview
Turn off the heat and let the pulao rest, covered, for another 5-10 minutes. Then, gently fluff the rice with a fork and garnish with fresh chopped coriander before serving hot.
10m
Resting allows the steam to distribute evenly, resulting in perfectly separate and fluffy rice grains.