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Chana Pulao

Name: Chana Pulao
Cook time: 3000 s
Total time: 3120 s
Yield: 6
Cuisine: Pakistani
Ingredients: 4 tablespoons Oil sesame salad or cooking; 1 Unit Onions raw; 1 tablespoon Spices cumin seed; 3 teaspoons Salt table; 6 Units Spices cloves ground; 2 Units Spices cardamom; 2 Sticks Spices cinnamon ground; 2 Units Peppers hot chili green raw; 3 cups Chickpeas (garbanzo beans bengal gram) mature seeds cooked boiled with salt; 2 cups Rice white long-grain parboiled unenriched dry; 750 grams Beverages water tap well

52'

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Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 6 Portions +

Oil, sesame, salad or cooking

4 tablespoons Oil, sesame, salad or cooking

Onions, raw

1 Unit Onions, raw

Spices, cumin seed

1 tablespoon Spices, cumin seed

Salt, table

3 teaspoons Salt, table

Spices, cloves, ground

6 Units Spices, cloves, ground

Spices, cardamom

2 Units Spices, cardamom

Spices, cinnamon, ground

2 Sticks Spices, cinnamon, ground

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

3 cups Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

Rice, white, long-grain, parboiled, unenriched, dry

2 cups Rice, white, long-grain, parboiled, unenriched, dry

Beverages, water, tap, well

750 grams Beverages, water, tap, well

Chana Pulao

Nutritional Facts

23%

Daily Value

478

Kcal/serving

Nutri value

Go to instructions

Instructions

4 Steps

52'

Total

Preparation

50'

Cooking

Waiting

Step by step

1 of 4

15'

Step 1

1. In a deep pot, heat the oil and add the sliced onions. Fry till the onions become golden - about 10 minutes..
2. Add all the spices, salt and green chillies if using. Fry these for a few more minutes, until the onions become a dark gold.

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2 of 4

20'

Step 2

3. Add the rice, chickpeas and water, and bring to a boil. If you have adjusted the serving size, please refer to the notes for how much water you'll need to add.
4. Cook the rice and chickpeas on high heat, gently stirring once or twice (but not breaking any rice!) until most of the water has dried out - about 8 minutes.

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3 of 4

15'

Step 3

5. Once the water has dried out, secure a tight fitting lid onto the pot and turn the heat down to the lowest setting, to steam for 10-15 minutes. You can wrap the lid in a clean tea towel, so it absorbs more steam, leading to fluffier and rice.

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4 of 4

Step 4

6. Gently fluff up the rice using a slotted spoon or a fork immediately after steaming, even if you do not intend to serve it immediately

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