Name: Kabuli Chana Pulao recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Kabuli chana or chickpeas about 200gm; I used canned variety here. So no extra time for soaking. But if you are using dry ones,, soak them in enough water overnight.; Basmati rice 500gm; Whole masalas for boiling along with the rice. Like Cinnamon sticks 5, bay leaves 3, caraway seeds 1 tsp and cardamom pods 5 to 6; Salt to taste; Turmeric about 1/2 tsp; Ghee or butter about 5 tbsp; Onions finely sliced about 2; Coriander and mint leaves for garnishing.; Garam masala a tbsp; Garlic and ginger mince a tbsp

ABOUT Kabuli Chana Pulao RECIPE

An easy and yummy variation.

Ingredients Serving: 6

Kabuli chana or chickpeas about 200gm
I used canned variety here. So no extra time for soaking. But if you are using dry ones,, soak them in enough water overnight.
Basmati rice 500gm
Whole masalas for boiling along with the rice. Like Cinnamon sticks 5, bay leaves 3, caraway seeds 1 tsp and cardamom pods 5 to 6
Salt to taste
Turmeric about 1/2 tsp
Ghee or butter about 5 tbsp
Onions finely sliced about 2
Coriander and mint leaves for garnishing.
Garam masala a tbsp
Garlic and ginger mince a tbsp

Instructions

Boil rice using all the masalas just as you do for biryani, drain and keep aside.
Heat butter or ghee
Saute the ginger garlic paste and the onions until done.
Add chickpeas and the other ingredients as well.
If you are using the dry ones, pressure cook them but take care not to over boil. They should not be too soft.
Cover and cook for around 5 to 10 mins.
Add the cooked rice and mix well.
Garnish and serve hot with any raita.

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