How to make Achaari Chana Pulao -
A chana pulao with pickle masalas.
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 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
Method
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.
Nutrition Info
Calories : 1954 Kcal
Carbohydrates : 291.4 gm
Protein : 58.5 gm
Fat : 61.7 gm
Other : Iron- 21.2mg
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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 www.sanjeevkapoor.com 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.
