Chana Pulao Recipe: Made with white chickpeas and basmati rice, this pulao is both tasty and nutritious. The special thing is that it can be made for lunch, dinner, or even a quick tiffin.

Chana Pulao Recipe: If you're bored of eating the same vegetables and rice every day and want something tasty and filling, chana pulao is a great option. This recipe isn't too difficult and can be easily prepared with minimal spices. Made with white chickpeas and basmati rice, this pulao is both tasty and nutritious. The special thing is that it can be made for lunch, dinner, or even a quick tiffin. So, let's learn how to make chana pulao at home, which will make your family forget about market food.

How to make Chana Pulao at home

1. To make chana pulao at home, first soak the white chickpeas in water overnight and drain the water in the morning. Then, wash the basmati rice and soak it in hot water for 10 minutes or in plain water for 30 minutes. Cut the onion lengthwise and slit the green chilies in half.

2. Heat oil or ghee in a small pressure cooker. Temper cinnamon, cloves, cardamom, bay leaves, and star anise. Then, add the chopped onions and green chilies and sauté until the onions are lightly browned.

3. Add the ginger-garlic paste and cook until the raw smell subsides. Be careful not to burn it too much. Then, add the chana masala and stir gently.

4. Now add soaked rice, soaked chickpeas and salt as per taste and mix well, then add half cup water and lemon juice to it.

5. Bring to a boil. Then, reduce the heat to low and cook for 12 to 14 minutes. If making it in a pressure cooker, cook on medium heat until it whistles twice.

6. Once cooked, open the cooker, add finely chopped coriander leaves, and mix gently. Your tasty chana pulao is ready.

What to serve with Chana Pulao?

Chana Pulao can be served with raita, papad, fries, or chips. You can also pack it in a tiffin.

Follow these simple tips to increase your taste buds.

1. To make good pulao, keep the amount of water correct.

2. Always cook on low flame; this helps the rice to swell well.

3. Fry the onion only lightly; browning it too much may change the colour of the pulao.

4. Using fresh ginger-garlic paste improves the taste.

5. It is important to soak Kabuli Chana overnight; this makes them cook easily.