Kabuli Chana Pulao

Kabuli Chana Pulao is an easy and flavourful pulao recipe that is often prepared in Punjabi households. This enticing pulao recipe is prepared by cooking rice and chickpeas in an array of aromatic spices along with onions and tomatoes. Made using a lot of whole spices, kabuli chana pulao is ideal for people who fancy spicy food.

This simple pulao recipe can be prepared in just 25-minutes and without any hassle. Prepare this easy recipe at your kitty party, pot luck or buffet and serve your guests with something new and different. Not just for parties, you can also prepare this dish at home in regular rotation to catch a break from the usual matar pulao, vegetable pulao and paneer pulao . If you are planning a stay-at-home weekend, this pulao is a perfect dish for that and will be enjoyed by all members of the family. You can also carry this healthy pulao dish for lunch and relish its taste with work friends as a quick in between work bite. This delectable pulao can be enjoyed with any vegetable of your choice or with curd and pickle to best savour all its flavours. Follow this step-by -step recipe to prepare this easy to make Punjabi pulao dish and indulge in the flavorful delight with your friends and family.

INGREDIENTS

6 cup basmati rice

6 cup kabuli chana

2 teaspoon cumin seeds

5 medium tomato

7 cloves garlic

2 teaspoon red chilli powder

1 teaspoon turmeric

7 teaspoon ghee

2 inches ginger

6 green chilli

0 salt as required

2 teaspoon lemon juice

1 handful coriander leaves

4 medium onion

2 teaspoon garam masala powder

1 tablespoon coriander powder

1 tablespoon mint leaves

How to make Kabuli Chana Pulao

Step 1

To prepare this enticing pulao, first cook the rice and boil kabuli chana. Keep aside for further use.

Step 2

Now, heat ghee in a pan over medium flame and add in it cumin seeds, garlic, ginger, green chillies and saute for a minutes or two. Then add in chopped onions and saute till they start losing colour. Once done, add in chopped tomatoes as well. Mix in red chilli powder, turmeric, coriander powder and garam masala powder. Cook for another minute.

Step 3

Once done, add in the boiled chickpeas (kabuli chana) and salt with water. Also add in chopped coriander leaves and chopped mint leaves and cook on low flame for 10 minutes.

Step 4

Next, add cooked rice with lemon juice and left over ghee. Cook for another 5-8 minutes on medium heat.

Step 5

Let the mixture cook. Transfer the pulao in a serving dish and top with coriander leaves. Your Kabuli Chana Pulao is ready to be served.