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Pakistani
Chana Pulao / Pilau
60 min total15 prep45 cook5 servings
ClassicVegetarianContains dairy
Chana Pulao / Pilau is a Pakistani recipe adapted from Fatima Cooks. In a deep pot, heat the oil and add the sliced onions.
Ingredients
dairy
- 4 tbspoil or ghee
produce
- 1 mediumonion (sliced)
pantry
- 1 tbspcumin seeds
- 3 tspsalt (or to taste)
- 6whole cloves
- 2whole black cardamoms
- 1 mediumstick cinnamon
- 2-3 whole green chilies (optional)
- 3 cupcooked chickpeas (drained weight)
- 2 cupbasmati rice ((washed and soaked in water for at least 30 minutes))
- 3 cup/750ml water ((important: please read notes if you are changing the serving size))
Steps
- In a deep pot, heat the oil and add the sliced onions.
- Fry till the onions become golden - about 10 minutes..
- Add all the spices, salt and green chillies if using.
- Fry these for a few more minutes, until the onions become a dark gold.
- Add the rice, chickpeas and water, and bring to a boil.
- If you have adjusted the serving size, please refer to the notes for how much water you'll need to add.
- Cook the rice and chickpeas on high heat, gently stirring once or twice (but not breaking any rice!) until most of the water has dried out - about 8 minutes.
- Once the water has dried out, secure a tight fitting lid onto the pot and turn the heat down to the lowest setting, to steam for 10-15 minutes.
- You can wrap the lid in a clean tea towel, so it absorbs more steam, leading to fluffier and rice.
- Gently fluff up the rice using a slotted spoon or a fork immediately after steaming, even if you do not intend to serve it immediately
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
