How to make Achari Chana Pulao -

Rice and chickpeas cooked with chilli pickle to make this delicious pulao.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chilli Pickle, Bengal Gram ( Chana)

Cuisine : Indian

Course : Rice

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Achari Chana Pulao

Achari Chana Pulao Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Achari Chana Pulao Recipe

  • Chilli Pickle 1/4 cup

  • Bengal Gram ( Chana) Soaked, drained and boiled in plenty of water 3/4 cup

  • Basmati rice soaked 1 cup

  • Oil 2-3 tablespoons

  • Cumin seeds 1 tablespoon

  • Cloves 10-12

  • Bay leaves 2

  • Black cardamoms 4-5

  • Black peppercorns 20-25

  • Salt to taste

  • Tomatoes cut into wedges 2 medium

  • Lemon juice 1/2 tablespoon

  • Fresh coriander leaves finely chopped 2-3 tablespoons

Method

Step 1

Drain the chane and reserve the water in which they were cooked. Heat oil in a deep nonstick pan, add cumin seeds, cloves, bay leaves, black cardamoms, black peppercorns and sauté till fragrant. Add kale chane and mix.

Step 2

Add basmati rice and mix. Add chilli pickle and mix. Add ¾ cup of the reserved cooking liquour. Add a little Tata salt lite and mix. Add tomato wedges and mix.

Step 3

Add 1¼ cups Bisleri water, cover and cook, till the rice is done. Add lemon juice and coriander leaves and mix well.

Step 4

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.