Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, channa pulao. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chana pulao recipe with step by step photos. This is a one-pot spiced fragrant chickpea pilaf made with basmati rice, white chickpeas, herbs and spices. A quick easy and simple Channa Pulao recipe for you.

Channa pulao is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Channa pulao is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have channa pulao using 15 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Channa pulao:

1. Take 3/4 cup chickpeas
2. Take 1/2 tsp salt
3. Get 3/4 cups water
4. Make ready 1 cup basmati rice
5. Prepare 3/4 inch ginger chopped
6. Get 3 tbsp coriander
7. Prepare 2-4 garlic chopped
8. Make ready 2 green chillies chopped
9. Take leaves Mint
10. Get 1/2 tbsp caraway seeds
11. Prepare 1 cardamon
12. Make ready 1-2 strand mace
13. Get 1 inch cinnamon
14. Prepare 1 tez patta
15. Make ready 3-4 piyaz

As channa (chickpeas) is rich in protein and fiber, this pulao is very healthy and makes a wholesome meal. Achari Chana Pulao recipe with step by step photos. Here's an interesting chana pulao that I came across at dhaba while I was in Punjab. The owner was more than happy to.

Steps to make Channa pulao:

1. Rinse and then soak chickpeas/chole/chana overnight or for 8 to 9 hours in enough water
2. Drain them well. Then add to the pressure cooker. Also add salt.
3. Pressure cook for 12 to 14 whistles or for about 20 minutes, till the chickpeas are tender and cooked very well
4. Add water.
5. Again drain the cooked chickpeas and keep aside.
6. Rinse 1 cup heaped basmati rice very well in water till the water runs clear of starch. then soak the rice in enough water for 30 mins. Later strain and keep aside.
7. In a small grinder or chutney grinder or magic bullet, add ¾ inch ginger (chopped), 3 to 4 garlic (chopped), 1 tbsp chopped mint leaves, 3 tbsp chopped coriander leaves and 1 green chili (chopped).
8. Make a semi-fine or a fine paste of the ingredients with ½ to 1 tbsp water. Keep this green paste aside.
9. In a pressure cooker heat ghee or oil and add all the whole spices – ½ tsp caraway seeds, 1 black cardamom, 2 green cardamom, 1 to 2 single strands of mace, 1 inch cinnamon, 2 to 3 cloves and 1 tej patta (Indian bay leaf). Saute the whole garam masala or whole spices for some seconds till fragrant.
10. Then add sliced onions
11. Saute the onions till light brown or golden brown.
12. Mix well and saute the entire mixture for a minute
13. Add ½ tsp lemon juice.Then add a pinch of saffron threads (optional). Mix everything well.
14. Add the drained cooked chickpeas
15. Then add water.
16. Season with salt and stir well. pressure cook on a medium for 2 to 3 whistles or for 10 to 12 minutes. I pressure cooked for 2 whistles.
17. When the pressure settles down on its own, then open the lid of the cooker. gently fluff the rice.
18. Garnish with coriander leaves or mint leaves and Serve chana pulao hot with raita, pickle, papad or any veg salad.

This Channa Pulao, I have never tried before and this is the first time I tried and it was a immediate hit with my family members. Normally, I make channa masala using the channa, since i do not know. Channa Pulao is always my favorite…. Chana pulao is one of our favorite one-pot meal when I need to make something healthy, tasty and super quick. I make this Achari chana pulao recipe in the pressure cooker.

So that’s going to wrap it up for this special food channa pulao recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!