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.
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Milani Mcintosh
[email protected]Delicious!
Heather Quinnan
[email protected]This was my first time making chana pulao and it turned out really well! I used canned chickpeas to save time, and the dish still came out great. I'll definitely be making this again.
Cyril Musara
[email protected]The chickpeas were a bit too al dente for my taste, but the overall flavor of the dish was good. I think I'll try cooking the chickpeas for a little longer next time.
SaEen Khubaib Qureshi
[email protected]This recipe was easy to follow and the end result was delicious. I especially liked the addition of the garam masala, which gave the dish a nice depth of flavor. I'll definitely be making this again.
Martha Palm
[email protected]I've made this chana pulao several times now and it's always a success. The flavors are so well-balanced and the chickpeas add a nice texture. I like to serve it with a dollop of yogurt and some chutney on the side.
Matik Kalim
[email protected]This chana pulao turned out amazing! The chickpeas were perfectly cooked and the rice was fluffy and flavorful. I added some extra vegetables to the mix, like carrots and green beans, and it was a hit with my family. Definitely a keeper recipe!