Chickpea and Rice Pulao is a flavorful and nutritious dish combining tender chickpeas, fragrant basmati rice, and aromatic spices and herbs. It’s a satisfying meal that can be enjoyed warm or cold, making it perfect for any occasion.
Why I love making Chana Pulao:
I love making Chickpea and Rice Pulao because it’s delicious, incredibly versatile, and easy to prepare. The combination of hearty chickpeas, fluffy rice, and vibrant spices creates a dish that’s bursting with flavor and texture. Plus, it’s a great way to incorporate more plant-based protein into my diet.
How I cook my Chana Pulao:
I start by cooking the rice in my rice cooker. I fluff the rice and let it cool. Then I heat olive oil in a large pan. Once the oil is hot, I add cumin seeds and sauté until fragrant. Then, I add sliced green onions or shallots and cook until softened.
Next, I add drained chickpeas and sauté until they brown slightly. I sprinkle in garam masala, chaat masala, and salt, stirring well to combine.
Finally, I mix the cooked rice with the chickpea mixture, adding fresh cilantro leaves, sliced almonds, and raisins for extra flavor.
Reasons To Love Chana Pulao:
– It’s packed with plant-based protein and fiber.
– It’s versatile and can be served as a main dish or side dish.
– It’s easy to customize with your favorite herbs and spices.
– It’s suitable for various dietary preferences, including vegan and vegetarian.
– It’s perfect for meal prep and can be enjoyed warm or cold.
Chana Pulao
Equipment
- 1 Wide Pan
- 1 Set of Measuring Spoons
- 1 One Set of measuring cups
- 1 Knives, cutting boards, etc
Ingredients
- 3 cups cooked basmati rice or long grain or wild rice
- 1 cup sliced green onions or shallots or sliced celery stalks
- 1 tsp salt to taste
- 1 15 oz cans chickpeas, drained well
- 1 tsp cumin seeds
- 1 tsp garam masala or premade curry powder
- 1/2 tsp Turmeric
- 1 tsp Amchur, dried Mando powder optional
- 2 tbsp olive oil
- ¼ cup raisins or currants
- ¼ cup cilantro coriander leaves
- ¼ cup fried onions
- Sliced toasted almonds( or nuts of your choice) optional
- Lettuce or any greens of your choice for serving optional
Instructions
- Heat olive oil in a large pan over high heat. Add cumin seeds and sauté until fragrant. Add sliced green onions or shallots and sauté for about a minute until softened.
- Add drained and rinsed chickpeas to the pan and sauté on high heat, stirring constantly, until they brown slightly.
- Sprinkle turmeric powder, garam masala, amchur powder (if using), and 1 tsp salt over the chickpea mixture. Stir well to combine.
- Add rice and combine the cooked rice with the chickpea mixture. Add fresh cilantro leaves , almonds, and raisins, and adjust the salt to taste.
- Transfer to serving dish and Top with fried onions or any topping of your choice .
- Serve warm or at room temperature. Enjoy!
Video
Notes
Chana Pulao Cooking Tips and Techniques:
– Rinse the rice before cooking to remove excess starch and ensure fluffy grains.
– Toast the cumin seeds before adding them to the dish for enhanced flavor.
– Feel free to adjust the spices according to your taste preferences.
– Add a squeeze of lemon juice for a burst of freshness before serving.
– For a richer flavor, sauté the chickpeas with garlic and ginger before adding the spices.
Why you should try this Chickpea and Rice Pulao recipe:
Chana Pulao is not only delicious but also nutritious and easy to make. It’s a perfect dish for anyone looking to incorporate more plant-based meals into their diet without compromising on taste.
Plus, it’s packed with protein, fiber, and essential nutrients, making it a wholesome option for any meal. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is sure to become a favorite in your repertoire.
Try my Vegan Vegetable Biryani
FAQs (Frequently Asked Questions) about Chickpea and Rice Pulao:
Q: How should I store Chana Pulao?
A: Chickpea and Rice Pulao can be stored in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze Chickpea and Rice Pulao?
A: While you can freeze Chickpea and Rice Pulao, the texture may change slightly upon thawing. It’s best enjoyed fresh or refrigerated.
Q: Can I make Chickpea and Rice Pulao ahead of time?
A: Yes, Chickpea and Rice Pulao can be made ahead of time and stored in the refrigerator until ready to serve.
Q: I am on a sattvic diet and don’t eat onions and garlic. Can I make Chana Pulao without them?
A: Yes, you can omit onions and garlic from the recipe. Use sliced celery instead and adjust the seasonings according to your taste preferences.
