Pakistani Chickpeas Pilaf/Chana Pulao
Chickpeas Pilaf or Chana pulao is one of the famous rice dishes of Pakistani Cuisine.Pakistani cuisine is a blend of far eastern,Middle Eastern and Indian cooking techniques .Mughlai cooking remains an important part of this cuisine.Kabuli chana pulao is a flavourful and very simple dish with delicate flavours.One of the most quickest and tastiest options when you have less time in hand and a healthy lunchbox option too.The use of powdered aniseed or saunf in the Pilaf makes it different and fragrant.
This weekend was gone for a six ,with me in the clutches of the viral fever which is in the air. The 33 rd Foodie Monday Blog hop theme being Rice I had thought of making something different but thanks to the mighty viral I couldn’t prepare and photograph anything till today afternoon.Sometimes the freezer does come to your rescue …I had a bowlful of boiled chickpeas leftover from last week which I had stacked in the freezer compartment….a handful of soaked rice,with some freshly pounded masalas and lo and behold this aromatic Pilaf was ready for lunch.I served it with a masala raita and a salad, a hearty wholesome meal in itself.
This aromatic and delicious Chickpeas Pilaf goes to the 33rd Foodie Monday Bloghop.
- 1 C basmati rice ( washed and Soaked)
- 1 C Chickpeas Chana or Kabuli ( soaked and boiled)
- 1 onion medium ( sliced)
- 1 tomato ( chopped)
- 1 tsp ginger garlic Paste
- 2 tbsps ghee oil or
- 1 tsp Jeera cumin seeds or
- 2 elaichi cardamom badi or black
- 3 - 4 cloves Laung or
- 1 cinnamon stick
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- 1 tsp aniseed saunf or powder
- 1/2 C yogurt
- to taste salt
- 2 C water chickpeas broth or
- Heat oil or ghee in a pan or pressure cooker pan.
- Add the cardamoms,cloves,cinnamon and cumin seeds ,let it splutter and add the sliced onions and ginger garlic paste.Fry till the raw smell goes away.
- Add the tomatoes,chilli powder and salt and fry on medium heat for 2-3 minutes,then add the yogurt and Cook for 2 more minutes.
- Add the boiled chickpeas,garam masala and the aniseed powder and cook till the yogurt water dries up.
- Add the soaked and drained rice ,stirfry for a minute taking care not to break the rice.Add the water or the chickpeas broth or the water in which the chickpeas have been boiled,season with more salt if required.
- Close the pressure cooker or alternatively cover the pan and cook till the rice is done...around 8-10 minutes.
- Serve with your choice of raita and chutney.
Thanks for sharing a quick pulao
I have a dream to visit Pakistan one day, but for now I’ll try this awesome Pakistani Pilaf recipe soon and will reach one more step further to my dream… thanks for sharing.
Suoerbbbb share Saswati..love this pilaf
Superb share. I will try this Pakistani pilaf for sure. Thanks for sharing.
very nice one pot meal
Lovely share..great one pot recipe
Pakistani chickpea pilaf sounds good and looks delicious. Must try it.
Awesome Share Sawati!! A healthy one pot meal.
cool…i love easy recipes
I just could not go away your site before suggesting that I really enjoyed the usual information a person provide to your guests? Is gonna be again frequently in order to check out new posts
This is the absolute best cholay pulao I just made it,
The one change I made is I added 2 tsp briyani mix,
It was delicious. Thank you so much.
Thanks Laila for trying out the Pulao or Biriyani .This is a favourite at my place and I don’t add any other masalas as the aniseed powder does wonders to the Pulao.. do try without the Biriyani Masala too and let me know.