This easy kala chana pulao recipe for a healthy, nutritious, wholesome meal, which is also delicious, flavourful, and satisfying. Added bonus: it’s vegetarian and vegan friendly.
Kala Channa Pulao makes a complete meal by itself. The carbohydrate from the rice and the protein from the channa together add great nutritional values to the meal. And the combination of spices add flavor and taste, making it delectable as well. This kala chana pulao recipe is a wonderful dish for weekend lunches, dinner parties, and potlucks. It’s also a great lunch box option for both children and adults.
One Pot Kala Chana Pulao | One Pot Black Chickpea Pilaf
4
servings15
minutes40
minutesIngredients
- For The Pulao
1.5 cups kala chana, washed, soaked, boiled, drained,
2 cups India Gate Basmati rice, washed and soaked for 20 minutes
1 large onion, diced length wise,
1 medium to large tomato, diced,
1 tbsp ginger and garlic paste, hand pounded,
2-3 green chillies, slit lengthwise,
8-10 fresh mint leaves, chopped
2-3 tbsp fresh coriander, chopped
2 tbsp oil,
1 tsp ghee,
1 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp coriander powder,
1 tsp jeera powder,
1 tsp garam masala powder,
Juice of half a lime,
Salt to taste
- Whole Masalas
1 tsp cumin seeds,
1 tsp fennel seeds,
1 bay leaf,
2 inch cinnamon stick,
1 green cardamon,
1 black cardamon,
1 star anise,
3-4 cloves,
Method
- Heat oil and ghee in a pressure cooker and add all the whole masalas and saute well.
- Add the onion, green chillies and ginger garlic paste and saute until translucent.
- Add the tomatoes along with a little salt, turmeric, red chilli, coriander, cumin powders and mix well. Cook until tomatoes have cooked completely.
- Add the kala chana and garam masala powder and saute well.
- Add the soaked basmati rice and add 4 cups of water.
- Add the chopped coriander, mint leaves and squeeze half a lime also. Adjust the salt. Cover and cook for 2 whistles and allow the pressure to come down completely before opening.
- Transfer the kale chana ka pulao into a serving plate and garnish with fresh coriander sprig and serve hot.
Serve this pulao with raita as a part of your regular meal or make it a part of your lunch or dinner party menu or pack it up in your lunchbox. I’m pretty sure, this is one of those dishes that if made once, will be made again and again.
