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Not Your Basic Chana Pulao (Chick Pea Rice Pilaf)

Community Member
November 01, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Not Your Basic Chana Pulao (Chick Pea Rice Pilaf)

Ingredients

for 5 servings

  • 2 cups basmati rice (400 g), long grain
  • 2 ¼ cups water (540 g), or chicken stock
  • 1 can chickpeas
  • 2 small onions, sliced
  • 1 cinnamon stick, 2 in (5 cm)
  • 2 teaspoons cumin seeds
  • 1 black cardamom pod
  • 6 black pepper corn balls
  • 1 large bay leaf
  • 1 dry red chili
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon roasted coriander powder
  • 1 ½ teaspoons garam masala
  • 2 teaspoons salt
  • 3 tablespoons oil

Nutrition Info

  • Calories 566
  • Fat 11g
  • Carbs 100g
  • Fiber 10g
  • Sugar 9g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Heat oil in a crockpot and add sliced onions. Fry until caramelized into a slightly dark golden brown color.
  2. Lower the flame. To this add cumin seeds, cinnamon stick, black pepper corn, bay leaf, black cardamom pod and dry red chili and fry for 30 seconds. Then add the chickpeas and fry for a minute.
  3. Season with roasted cumin and coriander power and garam masala. Stir well and immediately add 2 and ¼ cup of water or chicken stock, season with salt and wait for it to come to a boil.
  4. Meanwhile, wash and soak the rice.
  5. Once the water comes to a boil, drain the rice and add it to the stock pot.
  6. Once the rice has absorbed ½ of the liquid, it should take around 5 to 7 mins, turn down the flame and put the lid on. The rice will finish cooking for the next 8 to 10 mins.
  7. After 10 minutes, remove the lid and use a rice spatula with a light hand to separate the rice.
  8. Serve hot with your favorite curry or kebabs.

Ingredients

for 5 servings

  • 2 cups basmati rice (400 g), long grain
  • 2 ¼ cups water (540 g), or chicken stock
  • 1 can chickpeas
  • 2 small onions, sliced
  • 1 cinnamon stick, 2 in (5 cm)
  • 2 teaspoons cumin seeds
  • 1 black cardamom pod
  • 6 black pepper corn balls
  • 1 large bay leaf
  • 1 dry red chili
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon roasted coriander powder
  • 1 ½ teaspoons garam masala
  • 2 teaspoons salt
  • 3 tablespoons oil

Nutrition Info

  • Calories 566
  • Fat 11g
  • Carbs 100g
  • Fiber 10g
  • Sugar 9g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Heat oil in a crockpot and add sliced onions. Fry until caramelized into a slightly dark golden brown color.
  2. Lower the flame. To this add cumin seeds, cinnamon stick, black pepper corn, bay leaf, black cardamom pod and dry red chili and fry for 30 seconds. Then add the chickpeas and fry for a minute.
  3. Season with roasted cumin and coriander power and garam masala. Stir well and immediately add 2 and ¼ cup of water or chicken stock, season with salt and wait for it to come to a boil.
  4. Meanwhile, wash and soak the rice.
  5. Once the water comes to a boil, drain the rice and add it to the stock pot.
  6. Once the rice has absorbed ½ of the liquid, it should take around 5 to 7 mins, turn down the flame and put the lid on. The rice will finish cooking for the next 8 to 10 mins.
  7. After 10 minutes, remove the lid and use a rice spatula with a light hand to separate the rice.
  8. Serve hot with your favorite curry or kebabs.

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