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Kala Chana Pulao

Kankana Saxena
Protein packed Black Chickpea cooked with long grain basmati rice makes a quick hearty meal. Kala Chana Pulao is a popular Indian rice dish. I make it with loads of aromatic spices and then pair it with cool yogurt raita. On a busy day, dishes such as these come very handy.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Rice Dishes
Cuisine Indian
Servings 0 Serves 4
Calories 172 kcal

Ingredients
 

  • ⅓ cup black chickpea (kala chana soaked overnight in water)
  • 1 cup basmati rice (preferably long grain)
  • 2 cups water
  • 2 tablespoons ghee
  • 1 medium size red onion (roughly 5 oz)
  • 1 medium size potato (roughly 5 oz)
  • ¼ cup finely chopped mix of cilantro and mint (plus a little extra for garnish)

whole spices

  • 1 cinnamon stick
  • 1 star anise
  • 4 green cardamoms
  • 1 black cardamom
  • 1 dry mace flower
  • few cloves

ground spices

  • cumin powder - ½ teaspoon
  • coriander powder - ½ teaspoon
  • dried fenugreek leaves - 1 teaspoon
  • salt to taste

Instructions
 

  • Boil the soaked kala chana until it's softened but holds the shape. If you are using traditional Indian pressure cooker, you will probably need 3 whistles. In Instapot or Multiple pot, I used the manual pressure-cook mode and let it cook for 30 minutes. Then let the steam release on its own before opening the lid.
  • I prefer to the drain the water of the boiled chana and discard instead of using that to prepare the pulao but you can feel free to use it.
  • Thinly slice the onion and dice the potato into bite size pieces.
  • In a heavy bottom pan, pour the ghee followed by all the whole spices and let it sizzle for a while.
  • Then drop the potatoes and stir it around. Sprinkle a little salt and toss it around for 2 minutes.
  • Scatter the onion and cook the onion until it's soften. Add all the ground spices and continue cooking for 2 minutes.
  • Add the boiled kala chana, washed rice and toss it around.
  • Pour the water, season with salt and give it a stir.
  • Bring the water to boil by increasing the temperature of the stove, then bring down the heat to minimum and let it simmer until the water is almost absorbed.
  • Finally sprinkle the sugar and using a fork, gently fluff around the rice.
  • Switch off the heat, and cover the pan for 5 minutes.
  • Then fluff again. Garnish with more cilantro and mint leaves and serve warm.

Nutrition

Serving: 1gCalories: 172kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 163mgFiber: 2gSugar: 2g
Keyword glutenfree, pulao, rice pilaf, vegetarian dish