Kala Chana Pulao…. one of the rare pulaos which I saw in a marathi cookery show.. The taste of the pulao was just heavenly.
Give a twist to your usual pulao/biryani by adding chick peas. Legumes are not only rich in protein, but also high in fiber. Channa pulao is mild, aromatic and full of flavor!
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean, and sometimes known as Egyptian pea, ceci, cece or chana(in Nepal), or Kabuli chana (particularly in northern India). Its seeds are high in protein
The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. Hmm frankly speaking, its a little time consuming process to make this pulao. But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.
You can use fresh black /brown chickpeas or even use leftover kala chana curry for this pulao.
Ingredients:
1.5 cup cups boiled brown gram/uble kala sukha chane/ukadlela kale chana
2 cup rice
1 tsp ginger garlic paste
½ cup curd
2 onions sliced
1 tomato
1 or 2 green chilies
1 tsp kasoori methi
few strands of saffron
2 tbsp warm milk
1 tsp red chilli powder
½ cup chopped coriander and mint leaves
salt
water 4 cups
Garam Masala to be ground in mixer
½ tsp caraway seeds (shahjeera)
1 black cardamom ( badi elaichi)
2/3 small green cardamom (elaichi)
1/2 strands of mace (javitri)
2 tsp badishep (fennel seeds)
2 cloves
1 inch cinnamon
Tempering2 tbsp ghee
1/2 tsp black jeera (shahijeera)
1 bay leaf
2 cloves
1 black cardamom
1/2 inch cinnamon
Method:
1. Wash basmati rice till water is clear & keep it soaked in water for atleast 30 minutes .Drain & keep aside.
2.Soak the chickpeas overnight in water and pressure cook them for 4-5 whistles till done. Add some salt while pressure cooking the chickpeas.
3.Chop onions, tomatoes, chillies, coriander and mint leaves and keep aside.
4.Smoothen the curd and keep aside. Soak the saffron in warm milk. Grind all ingredients under garam masala to fine powder in mixie.
5.In a kadhai heat the ghee and splutter the caraway seeds. Next add whole garam masala – bayleaf ,cardamoms, cinnamon, cloves.Fry the whole garam masala for few seconds and then add the onions. & fry till it is golden brown.
Now add the ginger garlic paste and saute till the raw smell of the ginger-garlic disappears. Add the chopped tomatoes & green chillies.Add red chilli powder ,garam masala powder prepared in step 4
6.Saute for a minute and add. the basmati rice. Mix well and saute the entire mixture for a minute. Add the curd, saffron-milk mixture and boiled black chana, coriander and mint leaves,kasoori methi with 1.5 cups of water .
7.Season with salt and allow the rice to cook on medium flame. Once water gets absorbed cover with lid & cook till done.
8.Serve hot with raita, pickle, papad or any veg salad. I had served with pickle papad,spinach pakoda & masala chas
Give a twist to your usual pulao/biryani by adding chick peas. Legumes are not only rich in protein, but also high in fiber. Channa pulao is mild, aromatic and full of flavor!
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean, and sometimes known as Egyptian pea, ceci, cece or chana(in Nepal), or Kabuli chana (particularly in northern India). Its seeds are high in protein
The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. Hmm frankly speaking, its a little time consuming process to make this pulao. But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.
You can use fresh black /brown chickpeas or even use leftover kala chana curry for this pulao.
Ingredients:
1.5 cup cups boiled brown gram/uble kala sukha chane/ukadlela kale chana
2 cup rice
1 tsp ginger garlic paste
½ cup curd
2 onions sliced
1 tomato
1 or 2 green chilies
1 tsp kasoori methi
few strands of saffron
2 tbsp warm milk
1 tsp red chilli powder
½ cup chopped coriander and mint leaves
salt
water 4 cups
Garam Masala to be ground in mixer
½ tsp caraway seeds (shahjeera)
1 black cardamom ( badi elaichi)
2/3 small green cardamom (elaichi)
1/2 strands of mace (javitri)
2 tsp badishep (fennel seeds)
2 cloves
1 inch cinnamon
Tempering2 tbsp ghee
1/2 tsp black jeera (shahijeera)
1 bay leaf
2 cloves
1 black cardamom
1/2 inch cinnamon
Method:
1. Wash basmati rice till water is clear & keep it soaked in water for atleast 30 minutes .Drain & keep aside.
2.Soak the chickpeas overnight in water and pressure cook them for 4-5 whistles till done. Add some salt while pressure cooking the chickpeas.
3.Chop onions, tomatoes, chillies, coriander and mint leaves and keep aside.
4.Smoothen the curd and keep aside. Soak the saffron in warm milk. Grind all ingredients under garam masala to fine powder in mixie.
5.In a kadhai heat the ghee and splutter the caraway seeds. Next add whole garam masala – bayleaf ,cardamoms, cinnamon, cloves.Fry the whole garam masala for few seconds and then add the onions. & fry till it is golden brown.
Now add the ginger garlic paste and saute till the raw smell of the ginger-garlic disappears. Add the chopped tomatoes & green chillies.Add red chilli powder ,garam masala powder prepared in step 4
6.Saute for a minute and add. the basmati rice. Mix well and saute the entire mixture for a minute. Add the curd, saffron-milk mixture and boiled black chana, coriander and mint leaves,kasoori methi with 1.5 cups of water .
7.Season with salt and allow the rice to cook on medium flame. Once water gets absorbed cover with lid & cook till done.
8.Serve hot with raita, pickle, papad or any veg salad. I had served with pickle papad,spinach pakoda & masala chas
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