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Home Dish Lahore famous punjabi chana Pulao

Lahore famous punjabi chana Pulao

Introduce

Chef :

Sumera Rahman

Lahore famous punjabi chana Pulao

#Starambassador #CPL #Lahore Chana pulao is a one-pot spiced, fragrant and delish chickpea rice or chickpea pilaf made with fragrant basmati rice, melt in the mouth white chickpeas sharp onions, tangy tomatoes, healthy herbs and bold spices. This punjabi style chickpea rice makes for a filling, comforting and satisfying meal accompanied with a side of vegetable salad, yogurt dip or raita or plain yogurt This is one of those recipes that was made once in a while at my home while growing up.

Ingredient

3/4 cup

white chickpeas

1 cup

heaped basmati rice, 200 grams rice

medium to large onion, sliced thinly

medium tomato, chopped

1/4 teaspoon

red chili powder

1 pinch

Garam Masala

1 pinch

turmeric powder (ground turmeric)

1 pinch

saffron strands – optional,

1/2 teaspoon

lemon or lime juice or 1 teaspoon yogurt (curd)

2 tablespoon

Ghee or oil

1/2 teaspoon

caraway seeds

black cardamom

small green cardamom

single thin strand of mace

tej patta

2-3

cloves

1 inch

cinnamon stick

3/4-1 inch

ginger – chopped

3-4

garlic – chopped

1 tablespoon

mint leaves – chopped

3 tablespoon

coriander leaves – chopped (cilantro)

green chili – chopped

1/2-1 tablespoon

water for grinding

Cooking instructions

* Step 1

Make a smooth paste of the ingredients, mentioned under ‘green paste’ in a chutney grinder or magic bullet with very little water. Keep this green paste aside

* Step 2

In a pot heat ghee or oil and add all the whole spices – caraway seeds, cardamoms, mace, cinnamon, cloves, bay leaf.

* Step 3

Saute the whole garam masala or whole spices for some seconds till fragrant, and then add the sliced onions.Saute the onions till golden brown

* Step 4

Now add the green paste and add the drained cooked chana (chickpeas).and saute till the raw aroma of the ginger-garlic goes away. Add the chopped tomatoes and saute for two minutes.

* Step 5

Next add the turmeric powder, red chili powder and garam masala powder.Saute the tomatoes for a minute or so and add the basmati rice. Mix well and saute the entire mixture for a minute.

* Step 6

Add the curd or lemon juice, saffron threads and again mix everything well.Now add water season with salt and cook the rice until water dries

* Step 7

Let the pulao on dum for two to three minutes and then gently fluff the rice. Garnish with coriander leaves or mint leaves. Serve chana pulao hot with raita, pickle, papad or any salad.

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