Wednesday, February 27, 2013

Tangy Achari Chana Pulao

This is one of the best pulao from my kitchen, and my husband is very fond of this, till now many friends and relatives have tasted it, and everyone loved it. I pack this for lunch too because Chickpeas (Kabuli Chana) are very fulling and healthy option. This is tangy, highly fragrant and pickle flavour pulao that one can't resist without. This recipe is with some twist other than adding pickle, i tried and it came out so colourful with great aroma.

  • 1 and 1/2 cup Cooked Rice
  • 1/2 cup overnight Soaked Chickpea (Kabuli Chana)
  • 1 Onion cut into slices
  • 3 cloves Garlic miched (finely chopped)
  • 2 Dry Red Chilli
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Fennel Seeds Powder or Fennel Seeds
  • 1 teaspoon Shah Zira (Cumin Seeds small)
  • 1 Green Chilli Chopped 
  • 2 tablespoon + 1 teaspoon Mango Pickle Paste
  • 1 tablespoon Chole Masala
  • 1 tablespoon chopped Coriander
  • 1 Tomato cut into wadges
  • 2 tablespoon Oil + 1 tablespoon Ghee
  • Salt to taste


Pressure cook soaked Chana, add salt and 2 cups of water, for 2-3 whistle, drain water, keep aside ( or till it get cooked and soft). Heat oil and ghee in pan together, add cumin seeds, fennel seeds and garlic and wait till seeds start cracking. Add onion, green chilli, dry red chillies and saute till onion turn light golden colour. Add turmeric powder, chilli powder, and chole masala cook at medium flame for 1 minutes, than add pickle paste mix well and add boiled chana and cook for few minutes or till oil gets separates. Mix cooked rice well with chana pickle masala and cover the lip and cook for 5-7 minutes. Garnish with Fresh coriander and Serve Hot.

Hope you enjoy the recipe...!!

  • You can add Chilli Pickle Paste too, i use Mother's Recipe Mango Pickle.
  • If rice seems dry sprinkle few drops of water for nice soft texture. 

Keep Rocking and Keep Cooking with Gangnam Style

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