How to make Achaari Chana Pulao -

A chana pulao with pickle masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pickle Gravy, Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

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You can also find more Rice recipes like Murgh Kheema Pulao Vegetable pulao Raw Mango Rice Rainbow Rice

Achaari Chana Pulao

Achaari Chana Pulao Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Achaari Chana Pulao Recipe

  • Pickle Gravy 1 tablespoon

  • Basmati Rice soaked 1 cup

  • Basmati rice soaked 1 cup

  • Oil 3 tablespoons

  • Cinnamon 1 inch stick

  • Cloves 2-3

  • Black peppercorns 2-3

  • Panch phoran 2 tablespoons

  • Onion sliced 1 medium

  • Ginger 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Heat oil in a pressure cooker, add cinnamon, cloves, black peppercorns and panch phoran and sauté till fragrant. Add onion and sauté till light golden. Add ginger, red chilli powder, turmeric powder, garam masala powder, salt and pickle masala and sauté for a minute.

Step 2

Add rice, split Bengal gram and lemon juice and sauté for a minute. Add four cups of water, cover and pressure cook till three whistles are given out. Open the lid when the pressure reduces completely. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.