Chana Pulao by @samsweetandspicetreats

10 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

🪵

6 g

Cinnamon Sticks

🌿

4 g

Black Cardamom

⚫

0.4 g

Black Peppercorns

🌰

1.2 g

Cloves

⭐

1 g

Star Anise

🫛

300 g

Boiled Chickpeas

🧂

12 g

Salt

🌶️

4 g

Chili Flakes

💧

1.4 l

Water

🍚

1 kg

Rice

🧊

10 g

Chicken Cube

🌶️

25 g

Green Chillies

🌿

4 g

Garam Masala Powder

Preparation Steps

  1. Step 1/14

    Rinse 1 kg basmati rice until the water runs mostly clear, then soak it in water for 15 minutes.

    basmati rice
    water
    🫗colander
    🥛measuring cups

  2. Step 2/14

    Peel and thinly slice the 3 medium onions.

    onion
    🔪knife
    🪵cutting board

  3. Step 3/14

    Heat 3 tbsp ghee in a large heavy-bottomed pot over medium heat.

    ghee
    🥄serving spoon

  4. Step 4/14

    Add the sliced onions and cook until golden brown, stirring regularly.

    onion
    🥄wooden spoon

  5. Step 5/14

    Add 1 tbsp black cumin seeds, 1 tbsp white cumin seeds, 2 cinnamon sticks, 2 black cardamom pods, 8 black peppercorns, 6 cloves, and 1 star anise.

    black cumin seeds
    white cumin seeds
    cinnamon stick
    black cardamom
    black peppercorn
    clove
    star anise
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/14

    Fry the whole spices for about 30 seconds until fragrant.

    🥄wooden spoon

  7. Step 7/14

    Stir in 1.5 tbsp ginger garlic paste and cook for 1 minute.

    ginger garlic paste
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/14

    Add 300 g boiled chickpeas, 2 tsp salt, 2 tsp chili flakes, and 1 chicken stock cube.

    boiled chickpeas
    salt
    chili flakes
    chicken stock cube
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/14

    Pour in 6 cups water and bring the pot to a full boil.

    water
    🥛measuring cups
    🥄wooden spoon

  10. Step 10/14

    Drain the soaked basmati rice and add it to the boiling chickpea mixture.

    basmati rice
    🫗colander
    🥄wooden spoon

  11. Step 11/14

    Add 4 to 5 green chilies and 2 tsp garam masala, then stir gently once.

    green chili
    garam masala
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/14

    Cook uncovered over medium-high heat until most of the water is absorbed and appears level with the rice.

  13. Step 13/14

    Cover the pot tightly and steam the pulao on very low heat for 10 minutes.

  14. Step 14/14

    Turn off the heat and rest the covered pulao for 5 minutes, then fluff it gently before serving.

    🥄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 sticks, Black cardamom, Black peppercorns, Cloves, Star anise, Boiled chickpeas, Salt, Chili flakes, Water, Rice, Chicken cube, Green chillies, Garam masala powder

Allergens

Milk, Legumes

Dietetics

Dietary regimen

Vegetarian

Calories

650 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 119g, Fat: 13g, Fiber: 8g, Sugars: 5g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 570mg, Calcium: 78mg, Magnesium: 95mg, Sodium: 1180mg

Vitamins

Vitamin C: 14mg, Vitamin B6: 0.4mg, Folate: 115mcg

Preparation

Time Information

Cooking

10 minutes

Overall

10 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

measuring cups, measuring spoons, knife, cutting board, colander, wooden spoon, serving spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-pot Meal

Occasions

Lunch, Dinner, Family Meal, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Soft, Hearty

Flavors

Spicy, Aromatic, Savory, 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 (Freeze in airtight portions,Thaw in the fridge before reheating)