Kabuli Chana Pulao
Kabuli Chana Pulao is a one pot recipe where spices, chickpeas and rice are cooked together till the rice is fluffy. It's a delicious weeknight dinner that doesn't take long to cook and tastes best when paired with raita.
Nutrition Facts
Ingredients
Instructions
Wash and soak the rice for 15 minutes.
Heat ghee in a heavy bottomed pan. Add cumin seeds, asafoetida, fenugreek seeds, mustard seeds, nigella seeds and fennel and let the seeds crackle.
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Continue Reading at Myfoodstory →Chef's Notes
Chickpeas: Canned chickpeas can be used in this recipe. Just drain off all the liquid and give them a quick rinse before adding them to the pot
Rice: You can substitute short grained rice for basmati rice. The cooking time will have to be adjusted
Vegetables: Apart from the vegetables mentioned above, beans, mushrooms, paneer also taste great in this pulao
Water: To add more flavor, you can use vegetable or chicken stock instead of water
Vegan Chana Pulao: To make this recipe vegan, use oil instead of ghee
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Reviews from the Original Source
Made this for the first time today and it's totally scrumptious. The flavours and textures are a knockout and it's not too spicy for us. That may have been because I swapped the Chilli Powder for Red Pepper Flakes (Pul Biber), which we prefer, and changed the Nigella seeds (again, I didn't have them) for Caraway Seeds. I served it with Cumin Raita and Mango Chutney, just in case it was too hot. I made the whole recipe for the two of us and there's enough left for tomorrow! Is this on my menu for a regular favourite? You bet it is.... thanks, Amira!
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