A hearty North Indian rice dish featuring tender chickpeas, fragrant basmati rice and warming whole spices.
Punjabi Chana Pulao is a satisfying, flavourful one-pot dish in which cooked chickpeas are combined with aromatic basmati rice, golden onions, ginger-garlic paste and traditional Indian spices. The chickpeas provide a wholesome texture, while cumin, cardamom, cloves, cinnamon and bay leaves infuse the rice with a rich aroma.
Cooked slowly in stock, the rice absorbs the seasoning and develops a delicious, savoury flavour. Finished with fresh coriander and crispy fried onions, this pulao makes a comforting meal for family lunches, dinners or special occasions.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
2 cups cooked chickpeas
3 tbsp ghee
2 onions, sliced
1 tbsp ginger-garlic paste
1 tsp cumin
4 cardamoms
4 cloves
1 piece of cinnamon
2 bay leaves
1 tsp garam masala
½ tsp turmeric
Salt to taste
5½ cups stock
Fresh coriander
Fried onions
Method
Prepare the Rice
Wash the basmati rice until the water is reasonably clear. Soak it for 30 minutes, then drain and set aside.Fry the Onions and Spices
Heat the ghee in a heavy-bottomed pot. Add the sliced onions and fry until golden. Stir in the ginger-garlic paste, cumin, cardamoms, cloves, cinnamon and bay leaves, allowing the spices to release their aroma.Add the Chickpeas
Add the cooked chickpeas, garam masala, turmeric and salt. Mix gently so the chickpeas are evenly coated with the aromatic spice mixture.Combine the Rice and Stock
Add the drained rice and stock. Stir gently to distribute the chickpeas and spices throughout the rice.Cook Until Tender
Cover the pot and cook over low heat for 20 minutes, or until the rice is cooked and the liquid has been absorbed.Rest and Garnish
Turn off the heat and let the pulao rest for 10 minutes. Gently fluff the rice and garnish with fresh coriander and fried onions before serving.
Serve
Serve hot with boondi raita, pickle, cucumber salad and papad. The refreshing raita and crunchy accompaniments complement the warm spices and hearty chickpeas.