Chana pulao recipe | Chickpeas pulao | Easy pulao recipe | Foodworks | Chana biryani |

Soak the black chana (chickpeas) overnight.

In a pot, heat ghee and oil together.

Add the cinnamon stick, star anise, cardamom, bay leaf, and cloves to the pot and sauté for a minute.

Add the chopped onion and sauté until golden brown.

Stir in the ginger and garlic paste, followed by the green chilies and chopped tomatoes. Cook until the tomatoes are soft.

Add the soaked black chana, along with salt, chili powder, coriander powder, and garam masala. Mix well.

Pour in the water (3 cups) and bring to a boil.

Add the washed and soaked basmati rice to the pot.

Cover and cook on low heat until the rice is fully cooked and has absorbed the water.

Once done, fluff the rice with a fork and garnish with chopped mint and coriander leaves.

Drizzle lemon juice on top before serving.

Spice Level:

Dietary