Best 2 Pakistani Style Chanay Ka Pulao Chickpeasgarbanzo Beans Pilaf Recipes
Pakistani-style Chanay ka Pulao, also known as Chickpeas/Garbanzo Beans Pilaf, is a flavorful and aromatic dish that combines the goodness of chickpeas, fragrant basmati rice, aromatic spices, and a variety of vegetables. This delectable pulao is a staple dish in Pakistani cuisine and is often enjoyed as a main course accompanied by yogurt, raita, or chutney. Its distinct taste and wholesome ingredients make it a favorite among food enthusiasts. In this article, we will delve into the world of Chanay ka Pulao and explore the best recipe to cook this hearty and comforting dish, ensuring a culinary experience that will tantalize your taste buds and leave you craving for more.
Here are our top 2 tried and tested recipes!
PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)
This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
Provided by The UnModern Woman
Categories One Dish Meal
Time 55m
Yield 12 3/4 cup servings, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a pan & fry onions till they turn golden brown.
- Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
- Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
- Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
- Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
- Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
- Serve it your favorite chutney or raita.
- Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.
PAKISTANI PULAO RECIPE BY TASTY
Here's what you need: basmati rice, chicken, yogurt, cumin seeds, onions, mint leaves, green chiles, coriander seed, chili flakes, turmeric, salt, ginger, garlic
Provided by Nimra Shahab
Yield 2 servings
Number Of Ingredients 13
Steps:
- Fry onions in a shallow skillet until light brown. Set aside a few bits for garnishing and once the remaining is golden brown, add When the onion turns golden brown add chicken and fry until golden.
- To this, add ginger and garlic and saute. Once combined, add salt, cumin seed, coriander seed, chili flakes and turmeric. Once the oil starts to appear along the top, add 1 cup water and let boil.
- To this, add green chilies and mint leaves. Then add the soaked rice in the pot once the quantity of water is enough for the rice to get cooked. Cook on high flame until the water is reduced.
- Cover the lid and let the rice cook on low flame for about 15 minutes.
- Serve warm alongside fresh vegetables and yogurt.
Tips:
- Soak the chickpeas overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the chickpeas more digestible.
- Use a heavy-bottomed pot or Dutch oven to cook the chickpeas. This will help to prevent them from burning.
- Add plenty of water to the pot when cooking the chickpeas. The chickpeas should be covered by at least 2 inches of water.
- Bring the chickpeas to a boil, then reduce the heat to low and simmer for 1-2 hours, or until they are tender.
- When the chickpeas are tender, drain them and set them aside.
- Use basmati rice for the pulao. Basmati rice is a long-grain rice that is known for its delicate flavor and aroma.
- Rinse the basmati rice several times before cooking. This will help to remove any excess starch and prevent the rice from becoming sticky.
- Cook the basmati rice according to the package directions.
- Once the rice is cooked, fluff it with a fork and set it aside.
- Heat a large skillet or wok over medium heat. Add the oil and heat until shimmering.
- Add the onions and cook until they are softened and browned.
- Add the garlic and ginger and cook for 1 minute more.
- Add the chickpeas, rice, garam masala, cumin, coriander, turmeric, and salt. Stir to combine.
- Cook for 5-7 minutes, or until the chickpeas and rice are heated through.
- Garnish with cilantro and serve.
Conclusion:
Pakistani-style chanay ka pulao is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your pulao spicy or mild, there is a recipe out there for you. So next time you are looking for a new and exciting dish to try, give Pakistani-style chanay ka pulao a try. You won't be disappointed.
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