Achari Chana Pulao Recipe || Chana Pulao || Village Food By Maria Ansari ♥

Soak 1 kg rice for 3 hours and wash it well.

Soak 500 g chickpeas for 4 hours and boil them.

In a pan, heat half a cup of oil and add chopped onions, frying until golden brown.

Add 2 tablespoons of ginger-garlic paste to the onions and sauté for 2 minutes.

Add chopped tomatoes and julienned ginger to the pan.

Stir in 1 tablespoon of red chili powder, 1 tablespoon of salt, and 1 tablespoon of cumin powder.

Mix all the spices well on low flame.

Add chopped green chilies and 1 tablespoon of coriander powder, mixing thoroughly.

Stir in 1 tablespoon of garam masala powder.

Add the boiled chickpeas with some water (1 cup) to the spice mixture.

Transfer the mixture to a larger pot if needed, adding bay leaves and cinnamon stick.

For the water ratio, add 1.5 kg of water for 1 kg of rice, then cover and let it cook.

After a few minutes, add 1 stick of cinnamon, 1 tablespoon of whole cumin seeds, and 1 teaspoon of whole black pepper to the water.

Let the water boil for 5-6 minutes to infuse the flavors.

Add the soaked and washed rice to the boiling water, ensuring the water level is about half an inch above the rice.

Cook on low flame for 2-3 minutes until the water starts to evaporate.

Once the water is almost dry, set the rice evenly and cover it to steam for 15-20 minutes.

After 20 minutes, remove the lid to check the rice, which should be fragrant and cooked well.

Equipment Needed

Spice Level:

Dietary

Allergens