chana pulao recipe | How to make Channa Pulao

chana pulao recipe with step by step photos and quick video. chana pulao is very commonly cooked rice recipe made in one pot, a healthy rice option.

I have not used pressure cooker to make this biryani. You can use pressure cooker to fasten the process. In that case cook for just 1 whistle in simmer.

Sprouted chana is used for making this recipe. You can use sprouted chana or normal one and garbanzo/green chana is used. You can replace it with white / black chana (kabuli chana) of your choice bu the method will be the same.

it is very simple, quick and easy rice recipe for lunch box. since it is sprouted chana, i have not cooked the chana beforehand. If you are using normal one, pressure cook it before adding. also, note that you need to soak it overnight.

basmati rice is used in making this recipe. You can also use jeeraga samba rice though it will be slightly different from using basmati rice.

this is served with raita and stays good even when not hot making it a good option for lunch box. simple and easy to make chickpeas pulao recipe. few other pulao recipes are here: carrot pulao, sweet pulao/ meeta pulao, paneer pulao,etc.,

here is the quick video of making channa pulao in one pot:

Step by step chana pulao | chole pulao recipe :

• soak the chana overnight (if not using the sprouted one) or for 8-9 hours minimum.
• heat oil in a pan/cooker. You can also add ghee along with the oil.
• when the oil is hot, 1 inch cinnamon stick, 2 nos cloves, 1 star anise, 1 green cardamom, bay leaf is added

  

  

  
  

  

  

  
  

  

  

  
  
• secondly, add very finely chopped onions and saute until it gets brown

  

  

  
  
• To the fried onions, add ginger garlic paste and saute until raw smell goes off

  

  

  
  
• add finely chopped tomatoes and saute till it is mushy

  

  

  
  

chole pulao | Chana Pulao | Chana biryani recipe below:

Print Recipe

chana pulao

chana pulao

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: Indian

Servings: 3 servings

Author: Jinoo Jayakrishnan

Ingredients

• 1 cup sprouted chana
• 2 tbsp oil
• 1 inch cinnamon stick
• 2 no cloves
• 1 no star anise
• 1 no green cardamom
• 1 no bay leaf
• 2 medium onion fienly chopped
• 1 tbsp ginger garlic paste
• 1 large tomato finely chopped
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tbsp coriander powder
• 1 tbsp garam masala/biryani masala
• salt to taste
• 1 cup basmati rice
• 2 tbsp mint leaves

Instructions

• heat oil in a pan/cooker. add cinnamon stick,cloves, star anise, green cardamom, bay leaf ,chopped onions and saute until it gets brown
• add ginger garlic paste and saute until raw smell goes off
• add finely chopped tomatoes and saute till it is mushy
• further goes in the addition of spice powders: turmeric powder, chilli powder, coriander powder. mix well
• drop the sprouted chana in the pan and add salt required
• furthermore, add garam masala and give it a good mix. 
• add 2 cups water for 1 cup basmati rice and let it come to a rolling boil
• lastly, add the rinsed basmati rice and few mint leaves
• Mix well, close and cook for 15-20 minutes in low flame. If using pressure cooker. cook for 1 whistle and simmer for 5 minutes.
• open and gently fluff it and serve hot.