Chana Pulao by @samsweetandspicetreats

30 min
Medium

6 servings

🧈

45 ml

Ghee

🧅

450 g

Onions

🫚

23 ml

Ginger Garlic Paste

🌿

15 ml

Black Cumin Seeds

🌿

15 ml

White Cumin Seeds

🪵

2

Cinnamon Stick

🫛

2 pods

Black Cardamom

⚫

8

Black Peppercorns

🌰

6 whole cloves

Cloves

⭐

1 whole star

Star Anise

🫘

300 g

Boiled Chickpeas

🧂

10 ml

Salt

🌶️

2 tsp

Chilli Flakes

💧

1.4 l

Water

🍚

1 kg

Rice

🧊

1

Chicken Cube

🌶️

50 g

Green Chillies

🥘

10 ml

Garam Masala Powder

Preparation Steps

  1. Step 1/18

    Rinse 4 cups (1 kg) basmati rice with water until the water runs mostly clear.

    basmati rice
    water
    🫗colander
    🥛measuring cups

  2. Step 2/18

    Soak the rinsed basmati rice in enough water to cover it for 15 minutes.

    basmati rice
    water
    🫗colander

  3. Step 3/18

    Thinly slice the 3 medium onions and slit the 4 to 5 green chilies lengthwise.

    onion
    green chili
    🔪knife
    🪵cutting board

  4. Step 4/18

    Heat 3 tablespoons (45 ml) ghee in a large heavy-bottomed pot over medium heat.

    ghee
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons

  5. Step 5/18

    Add black cumin seeds, white cumin seeds, cinnamon sticks, black cardamom, peppercorns, cloves, and star anise to the hot ghee.

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

  6. Step 6/18

    Fry the whole spices for about 30 seconds until fragrant.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  7. Step 7/18

    Add the sliced onions and cook over medium heat until golden brown, about 8 to 10 minutes.

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

  8. Step 8/18

    Stir in 1.5 tablespoons ginger garlic paste and fry for 1 minute.

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

  9. Step 9/18

    Add 300 g boiled chickpeas, 2 teaspoons salt, and 2 teaspoons chili flakes.

    boiled chickpeas
    salt
    chili flakes
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/18

    Cook the chickpea mixture for 2 minutes while stirring to coat the chickpeas in the spices.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  11. Step 11/18

    Pour in 6 cups (1.42 l) water and crumble in 1 chicken bouillon cube.

    water
    chicken bouillon cube
    🍲large heavy-bottomed pot with lid
    🥛measuring cups
    🥄wooden spoon

  12. Step 12/18

    Add the slit green chilies and 2 teaspoons garam masala, then bring the liquid to a boil.

    green chili
    garam masala
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon
    🥄measuring spoons

  13. Step 13/18

    Drain the soaked basmati rice thoroughly in a colander.

    basmati rice
    🫗colander

  14. Step 14/18

    Add the drained rice to the boiling chickpea broth and gently stir once.

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

  15. Step 15/18

    Cook uncovered over medium-high heat until most of the water has been absorbed, about 8 to 10 minutes.

    🍲large heavy-bottomed pot with lid

  16. Step 16/18

    Cover the pot tightly and reduce the heat to very low.

    🍲large heavy-bottomed pot with lid

  17. Step 17/18

    Steam the pulao on dum for 10 minutes, then turn off the heat.

    🍲large heavy-bottomed pot with lid

  18. Step 18/18

    Rest the covered pulao for 5 minutes and gently fluff the rice before serving.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

Composition

Ingredients

Types

Fats and Oils, Vegetables, Condiments, Herbs and Spices, Legumes, Seasonings, Liquids

Ingredients

Ghee, Onions, Ginger garlic paste, Black cumin seeds, White cumin seeds, Cinnamon stick, 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

Pescatarian

Calories

510 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 92g, Fat: 13g, Fiber: 7g, Sugar: 4g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 390mg, Calcium: 72mg, Sodium: 890mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.35mg, Folate: 115mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

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

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-pot Meal

Occasions

Lunch, Dinner, Family Meal, Festive 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 in the refrigerator before reheating)