Chana Pulao

Ingredients

• 2 cups basmati rice, soaked 30 mins
• 2 cans chickpeas (or 1 cup dried, cooked)
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• Whole spices: 4 cardamom, 4 cloves, 1 cinnamon, 2 bay leaves, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp black peppercorns
• 1 tsp garam masala
• 4 tbsp oil
• Salt
• Fresh coriander

Instructions

1. Fry the onions in oil until golden.
2. Add the whole spices and ginger-garlic; cook 1 minute.
3. Stir in the chickpeas with garam masala and salt.
4. Add the drained rice with 3.5 cups water (a 1:1.5 ratio).
5. Bring to a boil, then cover tightly and cook on low for 15 minutes.
6. Rest 10 minutes off the heat, then fluff with a fork.
7. Finish with coriander.

Serving suggestions

• Serve with raita and salad.

Storage & reheating

Keeps 3 days; reheat with a splash of water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions