Pakistani Channa Pulao

Ingredients

• 2 cups basmati rice, soaked 30 min
• 2 cans chickpeas, drained
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 2 cardamom pods
• 1 cinnamon stick
• 5 cloves
• 3 bay leaves
• 1 tbsp channa masala
• 1 tsp red chilli powder
• 1 tsp turmeric
• 4 tbsp oil
• 4 cups water
• Salt

Instructions

1. Heat oil; fry whole spices.
2. Add onions; fry until golden.
3. Add ginger-garlic, ground spices, then tomatoes; cook until oil separates.
4. Add chickpeas; toss to coat.
5. Add drained rice; toss.
6. Add water and salt; bring to a boil.
7. Cover and cook on low 18 min.
8. Rest 10 min; fluff.

Serving suggestions

• Serve with raita and pickle.

Storage & reheating

Keeps 3 days.

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