How to make Kabuli Chana Pulao -
This pulao is full of flavour.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Cooked rice (पके हुए चावल)
Cuisine : Punjabi
Course : Rice
For more recipes related to Kabuli Chana Pulao checkout Chole Pulao. You can also find more Rice recipes like Elamcha Satham Veg Biryani Chicken Thai Rice Kadhi Khichdi - SK Khazana
Kabuli Chana Pulao Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kabuli Chana Pulao Recipe
Chickpeas (kabuli chana) boiled 3 cups
Cooked rice 3 cups
Ghee 4 tablespoons
Cumin seeds 1 teaspoon
Garlic cloves roughly chopped 3-5
Green chillies chopped 3
Ginger chopped 1 inch
Onions chopped 2 medium
Tomatoes 3 medium
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 tablespoon
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 1 tablespoon
Juice of 1 lemon
Method
Step 1
Heat 3 tbsps ghee in a non-stick pan and add cumin seeds. When their colour changes, add garlic and sauté till it turns golden.
Step 2
Add green chillies and ginger and sauté on medium heat for 1 minute. Add onions and sauté till translucent. Add tomatoes and cook till soft and mushy.
Step 3
Add red chilli powder, turmeric powder, coriander powder and garam masala powder and cook on medium heat for 1 minute.
Step 4
Add chickpeas, salt and 2 cups cooking liquor and mix well. Add coriander leaves and mint leaves and cook for 5-7 minutes.
Step 5
Add rice, remaining ghee and lemon juice and mix well. Cook for 4-5 minutes on medium heat.
Step 6
Transfer into a serving platter and serve hot.
Nutrition Info
Calories : 3971 Kcal
Carbohydrates : 683 gm
Protein : 115.8 gm
Fat : 86.3 gm
Other : Iron= 40.1mg
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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.
