How to make Achari Chana Pulao | Kabuli Chana Pulao with Pickle Masala
The dish for today is Achari Chana Pulao. It is prepared with Kabuli Chana and flavored with pickles and spices. The taste and aroma of the dish is heavenly. Prepare this dish and serve it warm with Raita or Papad. Let’s get onto it.
Ingredients for Chana Pulao Achari
Basmati Rice - 1/2 cup (100 grams)
Kabuli Chana - 1/2 cup (100 grams)
Salt 1/4 tsp
Desi Ghee - 2 tbsp
Fennel seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Tejpat - 2
Cinnamon stick - 1 inch
Cardamon - 2, crushed
Cloves - 3
Black Pepper - 7-8
Red Chilli - 2
Green Chilli - 2
Ginger paste - 1/2 tsp
Curd - 1/4 cup
Mustard Powder - 1/2 tsp
Red Chilli Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Mango or Chilli Pickle - 1 tbsp
Salt - 1/2 tsp
Green Coriander - 1 tbsp
Method - Achari Chana Pulao:
To prepare pulao, take ½ cup basmati rice in a bowl. Add enough water in the bowl to submerge the rice. Soak them for 20-30 minutes. Then add ½ cup chana (soaked overnight) in a cooker. Add ½ cup water and ¼ tsp of salt. Close the cooker lid and pressure cook for 1-whistle.
After a whistle, lower the flame and pressure cook for 2 minutes over medium heat. Do not overcook the chana. After 2 minutes, take them out on a strainer with a bowl underneath.
Take a pan, add 2 tbsp of ghee. keep the flame medium. When the ghee is hot, add ¼ tsp of fennel seeds, ¼ tsp of fenugreek seeds, ¼ tsp of mustard seeds, ¼ tsp of cumin seeds, 2-bay leaf, 1-inch cinnamon, 2-cardamom (crushed), 3-cloves, and 7-8 black pepper. Roast the masala slightly.
Next, add 2-red chilies, 2-green chilies (cut them in half down the length), and ½ inch grated ginger. Turn off the flame. Take ¼ cup beaten curd. In that, add ½ tsp of mustard powder, ¼ tsp of red chili powder, ½ tsp of coriander powder, ¼ tsp of turmeric powder, and mix well.
Pour the curd in the pan and mix it with the masala. Turn on the stove and keep the flame medium. Add the boiled chana in the masala and mix well.
Suggestion: While mixing the masala in the curd, turn off the flame as mixing will take some time. Ensure the oil temperature is low before pouring the curd, else it will get sour.
Alternative: You can use lemon juice instead of curd.
Take 1 tbsp of mango pickle and mash it properly. Once done, add the pickle in the pan.
Alternative: You can use chili pickle instead of mango pickle.
Drain the rice and add it in the pan. We have soaked the rice for 30 minutes. Add 1 cup of water in the pan. You can add the boiled chana water and some more water to make it 1 cup.
Suggestion: For ½ cup of rice, you must add 1 cup of water. Water should be twice the volume of rice.
Now, add ½ tsp of salt. Cover the pan and turn the flame high. Cook the concoction for 2-3 minutes until the rice comes to a boil. Once the Pulao comes to a boil, cook covered over low heat.
[After 10 minutes]
The Pulao appears to be all cooked. Stir the rice and see if there is any water left in it. If yes, then cover cook the rice for 5 minutes again.
[After 5 minutes]
Our Pulao is all cooked. Turn off the stove and garnish it with chopped coriander leaves. Cover and leave it for 10 minutes.
[After 10 minutes]
Achari Chana Pulao is ready to be served. So, serve it with Raita or Papad or any side dish. You and your family will love this fluffy and delicious Achari Chana Pulao.
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