Achari Chana Pulao | How to make Achari Chana Pulao

By Shuchita Verma  |  1st Dec 2016  |  
4 from 1 review Rate It!
  • Achari Chana Pulao, How to make Achari Chana Pulao
Achari Chana Pulaoby Shuchita Verma
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About Achari Chana Pulao Recipe

A wholesome lunch box idea to keep you going through the long day at work

Achari Chana Pulao is a delicious dish which is liked by people of all age groups. Achari Chana Pulao by Shuchita Verma has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Achari Chana Pulao at many restaurants and you can also prepare this at home. This authentic and mouthwatering Achari Chana Pulao takes 5 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Achari Chana Pulao is a good option for you. The flavour of Achari Chana Pulao is tempting and you will enjoy each bite of this. Try this Achari Chana Pulao on weekends and impress your family and friends. You can comment and rate the Achari Chana Pulao recipe on the page below.

Achari Chana Pulao

Ingredients to make Achari Chana Pulao

  • chickpeas, soaked overnight and boiled - 1 cup, I used the canned chickpeas
  • rice - 2 cups, pre soaked for at least 10 mins, if not more
  • onion, finely sliced - 1 big
  • green chillies (slit) - 4-5 nos, according to taste
  • Seeds - Fennel seeds-1 tsp, Mustard seeds-1 tsp, Kalonji seeds-1 tsp, Cumin seeds - 1 tsp, fenugreek seeds - ½ tsp (I used 1 ½ tsp panch foran mix)
  • bay leaves - 2-3 nos
  • Black cardamom-2
  • hing - a pinch
  • ginger garlic paste - 1 tbsp
  • haldi powder - ¼ tsp
  • coriander powder 1 tsp
  • Chili powder - 2 tsp
  • yoghurt- 2-3 tbsp
  • mint leaves - finely chopped, few
  • few coriander leaves,
  • mango achaar - 2 tbsp
  • oil- 2 tbsp
  • Salad & raita of your choice to go with it.
  • salt to taste

How to make Achari Chana Pulao

  1. Take a pan and add some ghee. When the ghee gets hot, add bay leaves, black cardanon. Add panch foran & let it splutter.
  2. Add sliced onions and sauté till the onions are transparent. Add salt, green chillies, hing, turmeric, ginger garlic paste, cook well until the raw flavours are gone.
  3. Add the pre boiled chana & mix well.
  4. In a separate bowl take some yogurt, add coriander powder, chilli pd, mango achaar and mix well. Mix this yogurt spice into the chana masala and mix well.
  5. Add the soaked basmati rice (soak rice for at least 1/2 hour and drain the water off). Spread the rice evenly over the chana masala and pour about 4 cups of water for 2 cups of rice and add salt, finely chopped mint leaves and coriander.
  6. Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done, cool a little & pack to enjoy with some salad & raita of your choice

My Tip:

Using tinned chickpeas saves a lot of time in the morning rush. You can use panch foran mix instead of the achari masala blend mentioned with comparable results.

Reviews for Achari Chana Pulao (1)

Selvi Anand2 years ago

Tastes very good.

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