Chana Pulao by @samsweetandspicetreats

30 min
Medium

6 servings

🧈

45 ml

Ghee

🧅

450 g

Onions

🫚

23 ml

Ginger Garlic Paste

🫘

9 g

Black Cumin Seeds

🌿

6 g

White Cumin Seeds

🪵

2

Cinnamon Sticks

🌿

2

Black Cardamom

🌶️

8

Black Peppercorns

🌿

6 cloves

Cloves

⭐

1 whole star

Star Anise

🫛

300 g

Boiled Chickpeas

🧂

10 g

Salt

🌶️

2 tsp

Chilli Flakes

💧

1.4 l

Water

🍚

1 kg

Rice

🧊

1

Chicken Cube

🌶️

50 g

Green Chillies

✨

4 g

Garam Masala Powder

Preparation Steps

  1. Step 1/10

    Rinse 1 kg basmati rice in cold water, then soak it in fresh water for 15 minutes.

    basmati rice
    water
    🫗colander
    🍲large heavy-bottomed pot with lid

  2. Step 2/10

    Peel and thinly slice the 3 medium onions. Slit 4 to 5 green chilies lengthwise.

    onion
    green chili
    🔪knife
    🪵cutting board

  3. Step 3/10

    Heat 3 tbsp ghee in the large heavy-bottomed pot over medium heat. Add black cumin seeds, white cumin seeds, cinnamon sticks, black cardamom pods, black peppercorns, cloves, and star anise.

    ghee
    black cumin seeds
    white cumin seeds
    cinnamon stick
    black cardamom pod
    black peppercorn
    clove
    star anise
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/10

    Fry the whole spices for about 30 seconds until fragrant. Add the sliced onions and cook until golden brown, about 8 to 10 minutes.

    onion
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  5. Step 5/10

    Add 1.5 tbsp ginger garlic paste and stir for 1 minute. Add the boiled chickpeas and stir to coat with the spiced onion mixture.

    ginger garlic paste
    boiled chickpeas
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/10

    Add 2 tsp salt, 2 tsp chili flakes, the 5 slit green chilies, and 1 chicken stock cube. Pour in 6 cups water and bring it to a rolling boil.

    salt
    chili flakes
    green chili
    chicken stock cube
    water
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons
    🥛measuring cup
    🥄wooden spoon

  7. Step 7/10

    Drain the soaked basmati rice thoroughly. Add the rice to the boiling chickpea broth and stir once gently.

    basmati rice
    🫗colander
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  8. Step 8/10

    Cook uncovered over medium-high heat until most of the liquid has been absorbed and the rice is nearly tender, about 10 to 15 minutes. Sprinkle 2 tsp garam masala over the rice.

    garam masala
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons

  9. Step 9/10

    Cover the pot tightly and reduce the heat to very low. Steam the pulao for 10 minutes.

    🍲large heavy-bottomed pot with lid

  10. Step 10/10

    Turn off the heat and rest the pulao, covered, for 5 minutes. Fluff the rice gently before serving.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

Composition

Ingredients

Types

Fat, Vegetables, Condiment, Spices, Legumes, Seasoning, Liquid

Ingredients

Ghee, Onions, Ginger garlic paste, Black cumin seeds, White cumin seeds, Cinnamon sticks, Black cardamom, Black peppercorns, Cloves, Star anise, Boiled chickpeas, Salt, Chilli flakes, Water, Rice, Chicken cube, Green chillies, Garam masala powder

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

550 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 101g, Fat: 11g, Fiber: 8g, Sugars: 5g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 520mg, Magnesium: 75mg, Sodium: 930mg

Vitamins

Vitamin C: 18mg, Folate: 210mcg, Vitamin B6: 0.45mg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large heavy-bottomed pot with lid, knife, cutting board, wooden spoon, measuring spoons, measuring cup, colander

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Lunch, Dinner, Meatless Monday, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Separate grains, Soft chickpeas

Flavors

Savory, Spicy, Aromatic, Warm, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Store in freezer-safe airtight portions,Thaw overnight in the fridge,Add a splash of water when reheating)