Chana Pulao Recipe - Spicy Chickpea Pulao

Step 1: To begin making the Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9 hours in enough water

Step 2: Drain them well and then add to the pressure cooker with the water

Step 3: Add about 1/2 teaspoon of salt and pressure cook fit till the cooker releases 8-9 whistles or till the chickpeas are tender and cooked well

Step 4: Drain the cooked chickpeas/chole and keep them aside

Step 5: Rinse the rice very well in water till the water runs clear of starch

Step 6: Then soak the rice in enough water for 30 mins

Step 7: Strain and keep it aside

Step 8: Make a smooth paste of the ingredients, mentioned under “For paste" including ginger, garlic and green chilliin a grinder with a very little water

Step 9: Once done, keep this also aside

Step 10: Heat oil in a wide pan and add sliced onions

Step 11: Fry them till they change their colour to golden brown

Step 12: Soak saffron in a little lukewarm milk and keep it aside

Step 13: The next step is to prepare the biryani

Step 14: In a pressure cooker heat oil and add all the whole spices which include caraway seeds, cardamoms, mace, cinnamon, cloves and bay leaf

Step 15: Saute the whole garam masala or whole spices for some seconds till fragrant, and then add sliced onions from 1 onion

Step 16: Saute the onions until it turns golden brown

Step 17: Add the ginger-garlic-chilli paste and saute till the raw aroma of the ginger-garlic goes away

Step 18: Add the chopped tomatoes, red bell pepper and saute for two minutes

Step 19: Next, add the turmeric powder, red chilli powder and garam masala powder

Step 20: Add the kasuri methi and saute the tomatoes for a minute or so and then add the drained cooked chickpeas

Step 21: Mix well and saute the entire mixture for about 7-10 minutes and let the chickpeas soak in the masala

Step 22: Add the basmati rice, curd, half of the fresh herbs, saffron threads soaked in milk and again mix everything well

Step 23: Once it is done, add 1

Step 24: 75 cups of water

Step 25: Season with salt and pressure cook for 1 whistle

Step 26: Don't open the cooker

Step 27: Once the pressure settles down on its own, then open the lid of the cooker and gently mix the rice

Step 28: Garnish with coriander leaves and mint leaves, dry fruits and pomegranate arils

Step 29: Leave it covered for 15 mins, before opening the foil and fluffing the rice prior to serving

Step 30: Serve Chana Pulao along with Burani Raita, Pomegranate Raita or any raita of your choice and a roasted papad for your everyday meals