Sunday, 23 November 2014

Channa Pulao | Kabuli Channa Pulao | Chickpea Pulao

Channa Pulao - a flavorful pulao made with white chickpeas.  An easy, healthy, one-pot meal - perfect for those lazy afternoons when you don't feel like cooking an elaborate meal.  Goes very well with any raita, especially onion raita.

channa pulao, chickpea pulao


  • Basmati rice - 1 cup
  • White chickpeas/kabuli channa - 1/2 cup
  • Onion - 1 medium size, chopped lengthwise
  • Green chilies - 3, slit lengthwise
  • Tomato - 1, finely chopped
  • Ginger-garlic paste - 1 tsp
  • Chana masala powder - 1 tsp                     
  • Salt - As required

To Temper:

  • Oil - 2 tbsp
  • Bay leaf - 1
  • Cloves - 2
  • Cardamom - 2
  • Cinnamon - 1 small piece

How To Prepare Channa Pulao:
  • Wash and soak channa overnight.  Pressure cook it with 2 cups of water till 3 whistles.  Strain the water and keep channa aside.
  • Wash and soak the basmati rice for about 30 minutes.
  • Heat oil in a pressure cooker and add the items under "to temper".
  • Add onion and green chilies to it and fry till the onions turn transparent.
  • Then add the ginger-garlic paste to it and fry till the raw smell goes off.  Take care not to burn it.
  • Now add the tomatoes to it and fry till they turn mushy.
  • Add channa masala powder and mix well.
  • Now add the soaked rice, the boiled channa and salt and mix well.
  • Add 1-1/2 cups of water to it and close the lid.  Wait for one whistle and switch off.
  • Let the cooker cool down completely before you open it.  Remove the rice into a wide basin and mix well, but gently.
  • Yummm Channa pulao is now ready.  Serve with any raita of your choice or chips.


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