Channa pulao is an easy ,one pot dish bursting with rich and earthy flavours, that can be put together under 30 minutes. Cooked with a handful of ingredients, you can pair it with a simple cucumber/onion raita and a spicy veg/non veg gravy for a wholesome and hearty meal. Since it’s less spicy, it is a definite hit among kids.
I have tried both the stove top version and instant pot version of this pulao. Both of them gave gave the same amazing results.
Let’s try making this now, shall we?
INGREDIENTS
Serves – 4-5
- Chickpeas/Kabuli Channa – ¾ cup
- Basmati Rice – 2 cups
- Water – 3 cups
- Onion – 1 medium, diced
- Tomato – 1 large, diced
- Ginger garlic paste – 2 tsp
- Green chilli – 1-2 large, slit
- Turmeric powder – ½ tsp
- Red Chilli powder – 1 tsp
- Coriander powder – 1tsp
- Cloves – 2
- Cinnamon – 3-4 inch piece
- Cardamom – 2
- Bay leaves – 1
- Star Anise – 1
- Shahi Jeera – 1 tsp
- Mint & coriander – a handful, chopped
- Salt – to taste
- Oil – 2 tsp
- Ghee – 2 tsp
METHOD
A.Stove Top Method
- Soak the chickpeas for 6 hrs or overnight in sufficient water. Pressure cook the soaked chickpeas with little salt for 3 whistles. Drain the chickpeas and reserve the water.
2. Wash the basmati rice and soak in sufficient water for about 20 minutes.
3. Heat oil and ghee in a kadai and add in the cloves, shahi jeera, cardamom, cinnamon, bay leaves and star anise. When they crackle, add in the diced onion and green chilli.
4.Saute till the onions turn soft. Add in the ginger garlic paste at this stage and fry till the raw smell of ginger garlic goes away.
5. Add in the diced tomato, turmeric powder, red chilli powder and coriander powder. Mix well and cook till the whole mixture turns mushy.
6. At this stage add in the soaked basmati rice and mix well.
7.Also add in the cooked chickpeas and the reserved water from cooking the chickpeas. Adjust to about 3 cups of water. Check for salt and add in the chopped mint and coriander.
8.Close and cook on medium flame, till the water is all absorbed.
9.Open and fluff the rice gently.
10.Serve hot with raita, applam and a spicy fish or chicken fry.
B. INSTANT POT Method
- Follow stove top steps 1-7 while the instant pot is on sauté mode.
- Close the IP lid. Press cancel and switch on to pressure cook mode. Set timer for 5 minutes.
- Put the pressure valve in seal position and let cook.
- Once the time is up , let the pressure release naturally for about 10 minutes and then do a quick release.
- Fluff the rice with a fork and serve.
NOTES
- You can use canned chickpeas instead of soaking and cooking the chickpeas.
- Adjust the amount of chillies as per the spice level of your family members.
- If making for kids, eliminate the green chillies and proceed with just kashmiri chilli powder
- Skip ghee for a vegan version.
- Adding the reserve water from cooking the chickpeas is optional. But to get an extra boost of flavour, add the reserve water.
The Greedy Tummy 