Kabuli Chana Pulao without pressure cooker
Kabuli Chana Pulao without Pressure Cooker is a light, aromatic, vegan rice dish made with chickpeas, ideal for easy wholesome meals.
Ingredients
1 cup = 250 ml
- 1 cup raw basmati rice
- 1 cup boiled white chickpeas (kabuli chana)
- 2 tbsp oil
- 1 onion (thinly sliced)
- 1 tsp ginger-garlic paste
- 2 green chillies slit (adjust to taste)
- 1/2 tsp cumin seeds
- 1 bay leaf
- 3 cloves
- Small piece of cinnamon stick
- 2 green cardamoms
- 1 black cardamom
- Pinch of mace
- 1 star anise
- Small piece of nutmeg
- 1/2 tsp turmeric powder
- red chilli powder to taste
- 1 tsp coriander powder
- 1 tsp garam masala or chana masala
- Salt to taste
- 2 cups water
- Fresh coriander leaves (for garnish)
Instructions
- Heat oil in a pan add cumin seeds, bay leaf, cinnamon, cloves, star anise, mace, nutmeg, green cardamoms and black cardamom. Let cumin crackle.
- Add onion, ginger-garlic paste and green chillies. Saute till onion turns translucent. If you like, you can brown the onions.
- Add turmeric, red chilli powder, coriander powder, garam masala or chana masala and salt. Mix well.
- Add the boiled chickpeas and stir for 2 minutes to coat the spices.
- Add basmati rice (soaked for 20 minutes and drained).
- Pour 2 cups water and give a final stir. We are using the same water in which chickpeas were boiled.
- Cover the pan with a lid and cook on low heat for 12–15 minutes or until the rice is fully cooked and water is absorbed. You can check so by press a rice grain. Alternatively you can cook this recipe in pressure cooker for upto 2 whistles.
- Remove the pan from the heat and let it rest for 5 minutes. Fluff with a fork.
- Serve hot after garnishing with fresh coriander leaves.