Easy, Recipes, Vegetarian

One-Pot Chana Pulao

Chana Pulao is a simple one-pot dish that’s flavoured with lots of spices so that every bite is a riot! Serve this with raita or your favourite curry for an easy, vegetarian dinner. This easy one-pot spiced fragrant pulao is made with basmati rice, kabuli chana, herbs and spices. It is perfectly balanced with carbs from rice, proteins from the chickpeas and fibres from your choice of veggies added in the pulao recipe.

Ingredients

  • 1 Cup Boiled Chickpeas
  • 2 Cups Basmati Rice
  • 1/2 Cup Green Peas
  • 1 Medium-Large Onion (Sliced Thinly)
  • 1 Medium Tomato (Chopped)
  • 4 Cups Boiling Water
  • 1-Inch Cinnamon Stick
  • 2 Green Cardamoms (Crushed)
  • 2 Bay Leaves
  • 1 Tsp Jeera
  • 2-3 Green Chillies (Slit)
  • 1 Tsp Red Chili Powder (More If Required)
  • 1 Tsp Turmeric Powder
  • 1 Tsp Garam Masala Powder
  • Juice Of Half A Lime
  • 2 Tbsp Ghee
  • Some Mint Leaves (Chopped)
  • Some Coriander Leaves For Garnish
  • Salt As Per Taste

Preparation

Prep: 15 minutes
Cooking: 20 minutes

  1. Heat ghee in a pressure cooker, add the cinnamon stick, cardamom, bay leaves and jeera. Saute for 1-2 minutes.
  2. Add the sliced onions and saute until translucent.
  3. Add the chopped tomatoes and saute well. Add in turmeric, red chilli and garam masala powder and mix well.
  4. Add the chickpeas and green peas. Add in some salt and mix well.
  5. Add in the basmati rice and saute for 3-4 minutes until the masala is nicely coated on the rice. Add in the boiling water carefully.
  6. Next, add the chopped mint and lemon juice. Adjust the salt and spice one last time.
  7. Cover and pressure cook for 3 whistles.
  8. Once the pressure releases, remove the pulao on a serving plate.
  9. Garnish with fresh coriander and browned onions (optional).
  10. Serve hot with a raita of your choice.

Watch

USEFUL TIPS

Another variation to the same dish can be by adding vegetables to the mix. You can use carrots, green beans, potatoes and cauliflower or you can add mushrooms or paneer. It tastes good this way too. But this time I wanted the star of the dish to be the chickpeas and I kept it a very simple one-pot meal.
Jayashree Mudaliar

I was a banker by profession for over 14+ years but took a sabbatical from the corporate world to be a part-time Consultant for a couple of years. I'm 43 years old, been married for 20 years and have a 15-year-old son. My decision to quit my corporate job was to strike a balance between work and home. I have lived in various parts of India during my growing up years and that had a big influence on my life. I have imbibed various cultures and nuances from each place and this reflects in my approach towards life - Live and Let Live! I took up fitness in 2016. I'm a Marathoner and a budding cyclist. I also happen to be a good cook. My love for cooking is genetic and I come from a family of hoteliers and caterers. I document recipes as and when I get time, but now due to the lockdown, I'm quite regular. In August 2017, I turned vegetarian. My food philosophy is fresh, easy, healthy, local, farm to table food. I believe in sourcing the best quality ingredients from the right sources so that it nourishes the body in the right way. I develop recipes based on the ingredients I have in hand.