Chana Pulav

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

Rate This Recipe

Ingredients

  • Basmati rice - 1 cup
  • White Kabuli chana - 1/2 cup
  • Tomatoes - 3 big
  • Coconut - 1/2 small
  • Small onions - 1/2 cup peeled
  • Garlic - 8 flakes
  • Oil - 4 tbsp
  • Coriander leaves - 1/2 bunch
  • Green chillies - 4
  • Kasoori methi - 1 tbsp
  • Garam masala powder - 1/2 tsp
  • Cinnamon - 1-inch piece
  • Cardamoms - 2 to 3
  • Cloves - few
  • Bay leaf - 1
  • Ghee - 2 tsp
  • Grind together-
  • Small onions - 10
  • Red chillies - 8
  • Cumin seeds - 1 tsp
  • Garlic - 5 flakes
  • Grated fresh coconut - 2 tbsp
  • { Heat a tsp of oil, fry red chillies, cumin seeds, garlic, and onion. Cool and grind along with coconut.}

How to Make Chana Pulav

  • Soak rice for 10 minutes. Drain water completely.
  • Heat a teaspoon of ghee and fry the rice for one or two minutes.
  • Soak chana for 10 hours and pressure cook for 15 to 20 minutes.
  • Blanch tomatoes in hot water for a few minutes. Remove skin and grind into paste.
  • Strain and remove the seeds.
  • Grate coconut, add enough water, grind, and take two extracts.
  • Peel garlic.
  • Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves, and bay leaf.
  • Add garlic and fry till brown, and then add slit green chillies and small onions.
  • Fry for a minute and add the ground masala paste.
  • Fry in medium flame until it starts smelling good.
  • Add tomato paste, Kasoori methi, salt, and garam masala powder, and boil for a few minutes.
  • Add cooked chana and 1.75 cups of coconut extract.
  • When it starts boiling, add rice, mix well, and reduce flame.
  • Cook exactly for 20 minutes. If necessary, keep a dosa pan underneath for even heating.
  • Garnish with cut coriander leaves and fried cashew nuts.
  • Serve hot with crisply fried grated potatoes.

EXPLORE CATEGORIES