Chana Pulao

Chana Pulao: a delightful and nourishing dish that offers a wonderful blend of spices, rice, and chickpeas, showcasing the richness of Pakistani cuisine. A savory rice dish that originates from the Indian subcontinent. It is a popular and flavorful one-pot meal made with a combination of basmati rice and chanay (chickpeas).

The dish typically includes aromatic spices like cumin, cardamom, cloves, which lend a rich and distinctive flavor to the Pulao.

Chana Pulao holds great sentimental value for me due to its status as my mother’s most beloved rice dish. Whenever we get together, we often have a discussion about whether to include chana or matar in Pulao, as Friday’s in my home has to be a rice day (be it in any form). My mom absolutely adores Chana pulao and she can eat it consecutively for as long as it lasts in the fridge.

You can enjoy Chana Pulao with any Curry or a side-dish. But the combination of Chicken Curry and Chana Pulao creates a wholesome and satisfying meal.

It is a popular option for Vegetarians like me as it provides a complete and balanced meal.

Step-by-Step Guide to Making Chana Pulao

1. Rinse 2 cups of Sella-Basmati rice under running water until the water runs clear. Then, soak the rice in water for approximately 30 minutes, and set it aside.

2. Heat 3 tablespoons of oil in a pan over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and whole spices and let them sizzle until they release their aroma.

3. Add 1 finely chopped onion to the pan and sauté until it turns translucent and slightly golden. Stir in 1 teaspoons of garlic paste and cook for about a minute until the raw smell fades away.

4. Introduce the freshly chopped tomatoes and the requisite powdered spices, including 2 teaspoons of salt, 1 and a half teaspoon of coriander powder, and 1 teaspoon of chili powder (adjust to your desired level of spiciness).

5. Allow the mixture to simmer and cook until the tomatoes are soft and tender, and observe the separation of oil from the spices, which typically requires approximately 5-7 minutes of cooking time.

6. Add 1 cup of cooked chickpeas (chana) to the pan and mix well with the onion mixture. Cook well until gravy forms.

7. Pour 4 cups of water into the pan and give it a good stir. Bring the mixture to a boil.

8. Drain the soaked rice and add it to the pan.

9. Then reduce the heat to low and cover the pan with a tight-fitting lid. Allow the water to simmer until it’s almost dry. Now reduce the heat to low, and keep rice on steaming (Dum) for about 15-18 minutes, or until the rice is cooked and the water is 90% absorbed.

10. Once the rice is done, turn off the heat and let it rest for 5-10 minutes, keeping the lid on to allow the flavors to meld together. Fluff the Chana Pulao gently with a fork, ensuring not to break the rice grains. Your flavorful Chana Pulao is now ready to be served. Garnish it with fresh cilantro leaves (optional) and serve it hot with raita, salad, or any side dish of your choice.

Tips for Perfectly Cooking Chickpeas for Chana Pulao

Some tips that I follow for perfectly cooking chickpeas for Chana Pulao are:

Soaking: Prior to cooking, soak the dried chickpeas in plenty of water overnight or for at least 8-10 hours. This will soften the chickpeas and reduce the cooking time. Alternatively, you can use canned chickpeas, which are already cooked and can be added directly to the gravy for making a Pulao.

Cooking Time: Cook the soaked or pre-soaked chickpeas in a large pot or pressure cooker, covered with water. If using a pressure cooker, follow the manufacturer’s instructions for recommended cooking time and water level. I let it pressure cook for 45 minutes after it whistles.
For stovetop cooking, bring the pot to a boil, then reduce the heat to low and simmer gently until the chickpeas are tender. Skim off any foam that forms during cooking to achieve a cleaner and clearer broth. It will take 1 and half hours to 2 hours.

Salt: Add salt to the cooking water once the chickpeas have softened a bit, but not at the very beginning. Adding salt early in the cooking process may toughen the chickpeas, making it harder for them to fully cook. Seasoning later in the process allows the chickpeas to absorb the flavors of the salt without affecting their texture.

Checking for Doneness: To make sure the chickpeas are cooked to perfection, sample a few by biting into them. They should be soft, creamy, and easily mashed between your teeth. Be cautious not to overcook them, as they may become too mushy and lose their shape.

Using Chickpea Cooking Liquid: Reserve some of the cooking liquid, also known as aquafaba, as it has a starchy texture that can add depth and creaminess to your Chana Pulao. This liquid can be used as a flavorful and vegetarian substitute for broth or stock in the cooking process.

How to Choose the Best Rice for Chana Pulao

Selecting the right rice for Chana Pulao is crucial to achieve the desired texture, flavor, and overall appeal of the dish. I have chosen Sella-Basmati rice in this recipe. Here are some considerations to help you choose the best rice for Chana Pulao:

Sella-Basmati Rice

Basmati rice is a popular choice for Chana Pulao due to its distinct long grains, delicate aroma, and fluffy texture when cooked. It adds elegance to the dish and allows for the flavors of the spices and chickpeas to shine. Look for aged basmati rice, as it tends to have better flavor and texture.

Long-Grain Rice

If you don’t have access to basmati rice or prefer an alternative, long-grain rice such as Jasmine or American long-grain can be used. While they may not provide the same aromatic profile as basmati, they still yield a fluffy and separate grain texture when cooked.

Quality

Opt for high-quality rice to enhance the overall taste and presentation of your Chana Pulao. Look for rice grains that are long, slender, and uniform in size. Check for any signs of impurities, broken grains, or discoloration, as these can affect the final result.

Cooking Method

As am I using Basmati rice in this recipe, I follow 1:2 ratio, (1 cup rice, double the cups of water).

But different rice varieties may require slight adjustments to the cooking method. Take note of the recommended water-to-rice ratio and cooking time specified on the packaging. This will help you achieve the desired texture and avoid undercooking or overcooking the rice.

Experimenting with different rice varieties will allow you to determine the perfect match for your taste preferences.

Exploring the Key Spices Used in Chana Pulao

I believe every recipe has a unique flavor which can only be achieved through specific key ingredients. Pulao can never taste better without these two main spices, which are staple ingredients for my rice recipes.

Cumin Seeds

Cumin seeds are a staple in Pakistani cuisine and are often used as a base spice in many dishes. They have a warm, earthy flavor that adds depth to the Pulao.

Toast the cumin seeds in oil or ghee at the beginning of the cooking process to bring out their aroma.

Whole Spices

Chana Pulao typically incorporates whole spices such as peppercorns , cinnamon sticks, cloves, star anise and green cardamom pods. These spices infuse the rice with a rich, aromatic fragrance.

Add them to the hot oil or ghee at the beginning of cooking to release their flavors.

Chana Pulao: A Complete Meal in Itself

Chana Pulao is a flavourful and well-balanced dish that serves as a complete meal due to its combination of various nutritious components. It starts with the star ingredient, Chickpeas, which are an excellent source of plant-based protein.

To make the Chana Pulao more wholesome and nutritious, various vegetables can be added. My popular choices include carrots, peas and potatoes. The combination of these vegetables adds both flavor and texture to the Pulao, while also providing a wealth of essential nutrients.

To make the Chana Pulao a complete and well-rounded meal, you can serve it with a side of yogurt or raita. Additionally, serving the Pulao with a mixed salad consisting of fresh greens, cucumbers, and tomatoes can further enhance the taste of a Pulao.

Secrets for Achieving Fluffy and Fragrant Chana Pulao

In every household, there are various tips and tricks that contribute to creating perfect meals. Over time, I have also learned some essential tricks that I diligently apply, resulting in my Pulao turning out absolutely amazing.

To achieve fluffy and fragrant Chana Pulao, there are a few secrets and techniques that you can follow:

Caramelize onions properly

Sautéing onions until they brown on a medium flame is indeed a technique that can add depth and flavor to your Chana Pulao. If the onions are browning too quickly, reduce the heat slightly. If they are taking too long to brown, increase the heat slightly. The goal is to achieve a gradual and even browning process but not the burnt onions.

Rinse and soak the rice

Before cooking, rinse the rice thoroughly under cold water to remove any excess starch. This helps prevent the rice from becoming sticky and clumpy while cooking, resulting in a fluffier texture.

Also, Soaking the rice for around 30 minutes prior to cooking can further enhance its fluffiness. This allows the grains to absorb some moisture, resulting in even cooking and separate grains.

Toast the whole spices

Toasting the whole spices lightly in a dry pan before using them can intensify their aroma and flavor. This technique enhances the overall fragrance of the Pulao.

How to Freeze prepped Chana gravy for later Use

Freezing prepped Chana gravy for later use is a great way to have a convenient meal option on hand. I prefer to make big batch and make portions for handy meals that cut half of my cooking time and effort. I would like to share those techniques with you to save your time.

Prepare the Chana gravy

Start by cooking the Chana gravy according to this recipe. Make sure it is fully cooked and seasoned to your taste.

Cool the gravy

Allow the Chana gravy to cool completely before transferring it to freezer-safe containers or reseal-able freezer bags. Cooling the gravy prevents condensation and ice crystals from forming inside the containers.

Portion the gravy

Divide the Chana gravy into individual or family-sized portions according to your family needs. It’s a good idea to portion it out into meal-sized servings for convenience when you’re ready to use it.

Package and label

Make sure to leave some headspace in the containers or bags to allow for expansion during freezing. Seal them tightly to prevent air and moisture from getting in. Label each container or bag with the name of the dish and the date of preparation. This way, you can easily identify and keep track of the frozen gravy.

Freeze it

Place the containers or bags of Chana gravy in the freezer. Make sure they are placed in a flat position to allow for easy stacking and maximize space utilization. It’s best to use the freezer’s coldest section for freezing to ensure optimal preservation.

Thaw and Reheat properly

When you plan on making Chana Pulao , thaw the prepped Chana Pulao overnight in the refrigerator. To reheat, use stovetop. Follow above steps to make delicious Pulao.

By following these steps, you can freeze prepped Chana gravy and have a quick and delicious meal option available whenever you need it.