Are you like me who loves ‘one pot meals’ then this Chana Pulao/Chickpea Rice Pilaf is defiantly going to please you. I always end up with busy Friday’s…don’t give me that look with raised eyebrow…even a house wife has got zillion things to do in a day…which is mostly not considered as work…as the pay is nil. Wink, wink…
Today while running from lil’M’s school then to bank from there to drop car for servicing, reaching home to offer jumah prayers, etc.; I got very little time left to fix up lunch for me…though Maggi or Nutella dripping Sandwich was there in my mind to satisfy the grumble in my tummy…my dear friend dropped by to surprise me…Being lunch time…I thought of making a decent lunch for her and me. In no time I thought of making this quick, simple and satisfying meal to answer the hunger and pamper the friend…..
As I had leftover soaked and boiled Chana/Chickpeas from the day before Chickpea Soup, my work was easy. All I need was to make curry with chana and add rice to it…simmer for few minutes and ta da done….our chana pulao is ready. I served it onion raita and chicken curry which I made in the morning to go in lunch box with chapatis…..
Chana Pulao/Chickpea Rice Pilaf
- 1 cup dried raw Chickpeas, washed and soaked in water for 8-10 hrs.
- 2 cups Basmati Rice, washed and soaked in water for 30 min.
- 1 Onion, finely sliced
- 1 Tomato, sliced
- 1 Clove + 1 2 ’inch Cinnamon
- 3 Cardamoms
- 1 Bay leaf
- 1 tbsp. Red chilli powder
- ½ tbsp. Turmeric powder
- 2 Green chilli, slit length wise
- 3 tbsp. thick Curd/Yogurt, whisked (skip if you are vegan)
- 1 tbsp. Garam Masala
- 1½ tbsp. Ginger-Garlic Paste
- 2 tbsp. Lemon juice
- 2 tbsp. Coriander leaves, chopped
- Pinch Saffron mixed in 2 tbsp. lukewarm milk
- Pressure cook the soaked chickpeas in enough water until soft (Take care not to turn the chickpeas mushy).
- In a heavy bottom cooking vessel, add oil along with cloves, cardamoms, bay leaf and cinnamon. Add sliced onions and fry till translucent. Add ginger-garlic paste and fry till raw smell disappears (nearly 1 minute).
- Now add boiled chana, red chilli powder, salt, turmeric powder and garam masala. Fry for 2-3 minute on low flame. Now add whisked curd and cook for 2 minutes more.
- Drain the water from soaked rice and add to the above chickpeas. Stir gently and add 5 cups of water. Add coriander leaves and close the lid and cook for till rice is completely done. Stir in between and check for salt.
- Add lemon juice, saffron soaked milk and chopped coriander and mint leaves. Turn off the flame and cover it with lid for 15-20 minutes.
- Before serving gently give the pilaf a good stir and serve by garnishing with fresh coriander leaves/mint leaves.
- Add love to make this Chana Pulao taste ‘Yummy’.