Chole Pulao/Kabuli Chana Pulao

Chole Pulao/Kabuli Chana Pulao

Chole Pulao/Kabuli Chana Pulao is a delicious and flavourful dish that goes well with any raita.

During weekends, it is not the usual menu that will come for lunch in our house. When I was wondering what to make for lunch on one Saturday, I got a call from my friend Shobha and she was talking about Chana pulao which she made for lunch that turned out to be a super hit. So, I decided to make Chana Pulao but just remembered that I don't have chana soaked, so I soaked it that night and reserved the recipe for the next day. I got the recipe from her and made some modifications to cook it in my own version. I have not added coconut milk, Ginger Garlic paste and made it simple according to my husband's taste. Also, have cooked the rice and Chana separately but not as a one-pot meal. An interesting thing to note about this Chole Pulao is, I have fried onion separately and used it for garnishing to achieve an enhanced taste for the Pulao. Another thing is adding Chole masala, which gives a nice chole flavor to this pulao. With all my pulao recipes, the one thing I do in common is closing it with a lid and leave it for few minutes in low flame at the final stage so that the flavor and taste blend well with the cooked Basmati Rice.

I have paired this Chole Pulao with "Mint Raita" whose recipe I have posted earlier in Upala. Be it simple onion raita or cucumber raita, you can pair this Chana Pulao with any raita. I have posted many varieties of raitas which includes some unique ones such as Banana stem Raita, Amla raita, Strawbery Raita and much more. Have a look at them by clicking here -- Raita Varieties

So, are you ready to look at the Chole Pulao/Kabuli Chana Pulao recipe now? Remember, you need to soak the chana the day before if you are planning the recipe today.

Ingredients:

• 1 Cup Chole/White chickpeas/Kabuli channa (Soaked overnight)
• 1 Cup Basmati rice
• 1 and 1/2 cups water
• 2 Onions ( sliced horizontally (set aside sliced 1/2 of the onion))
• 1 Bay Leaf
• 1-inch Cinnamon/Dalchini
• 1 tablespoon Briyani Masala (I have used Everest Shahi Briyani Masala)
• 1/2 tablespoon Garam Masala
• 1/2 tablespoon Channa Masala
• 1/2 teaspoon Sugar
• 2 ladle + 2 tablespoons Oil
• 2 tablespoons Ghee
• As per taste-Salt

Method:

1)  Take Basmati rice in a bowl and wash it well.

2) After rinsing, soak it for half an hour and drain the water.

3) Add 1 and 1/2 cups of water and cook it. I have cooked in pressure cooker for 3-4 whistles.

4) Pressure cook the soaked chole by adding a little salt and till they turn soft. Once the pressure subsides, fluff the basmati rice by adding little oil using a fork.

5) Heat 2 tablespoons of oil in a Wok/Kadai, add sliced 1/2 onion to fry until slight crispy and golden brown. Transfer the fried onion to a bowl.

6) In the same kadai, add 2 ladle oil. Add Bay leaf and Cinnamon, next add onions and fry till translucent.

7) Add the cooked chole, Garam Masala, Chole Masala. Biryani Masala, sugar, salt and mix well.

8)  Now, add the basmati rice and mix gently. Make sure not to break the basmati rice. Finally, add ghee and give a quick stir. Close the Kadai with a lid and leave it to get cooked for 2 minutes in low flame then switch off the flame. Finally, garnish the Chana Pulao with fried onions.

Tips:

1) Make sure to cook the chana soft but do not overcook it.

2) The fried onions that we are garnishing will give a nice taste.

3) Adding sugar enhance the taste of Chana Pulao.

4) You can even add 2 green chilies slit vertically while frying second set of onions for an enhanced spiciness.

5) Adding Ginger Garlic paste can give a different flavor to this pulao.