Friday, 18 November 2016

Kabuli Chana Pulao


  • Basmati Rice - 1 cup
  • Chickpeas (White or Black or Green) - 1/2 cup
  • Green Chillies - 2 
  • Onion - 1
  • Ginger - 1" piece
  • Tomatoes - 2 (crushed)
  • Garlic cloves - 5
  • Oil and/or ghee - 2 tbsp
  • Whole garam masala - 1" piece cinnamon, 2 cloves, 1 bay leaf, 1 tsp of fennel seeds)
  • Biryani Masala (home made or any brand) - 1 tblsp (If you do not have biryani masala, add 1/4 tsp of turmeric Powder, 1 tsp red chilly powder and 1 tsp Garam masala powder)
  • Coriander leaves (Cilantro) - 1/2 cup (chopped)
  • Mint leaves (Pudhina) - 1/2 cup
  • Lemon Juice - 1-2 tsp (add as needed)
  • Salt - as needed 


  1. Wash and soak the chickpeas overnight or for at least 6 or 7 hours. You can skip the above steps by using canned chickpeas.
  2. Wash basmati rice and it soak.
  3. Mix onion, green chillies, garlic, ginger, mint leaves and whole garam masala well.
  4. In a pressure cooker, heat the ghee. Add the above ground paste. Saute them for 5 minutes.
  5. Add the biryani masala and fry it for a minute.
  6. Next add the tomatoes and cook them until the masala gets together.
  7. Add 1 3/4 cups of water and bring it to a boil. To make the biryani more rich, add 3/4 cup of coconut milk and 1 cup of water instead of full water.
  8. Add the soaked chickpeas, lemon juice, salt as needed and cilantro. Finally, drain the soaking rice and add to the boiling water.
  9. Close the cooker, put the pressure and reduce the flame. Cook it on a low heat for about 15 minutes and switch off.
  10. Once the pressure is released, fluff the rice with a fork. Kabuli Chana Pulao is ready to serve. Serve with any raita or gravies like ennai kathirikai, paneer butter masala, 

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