Ingredients needed to make Chickpea Pulao/Kabuli Chana Pulao,
Oil Cumin Seeds Cinnamon Bay leaves Star Anise Black Cardamom Sliced Onion Ginger Garlic Paste Dry Red Chili Red Chili Powder Coriander Powder Garam masala Powder Salt Cashew nuts Chopped Potatoes Boiled /Canned Chickpeas- Yogurt Rice Hot Water
How to cook it?
Take a deep pan. Heat oil in it. When it’s hot enough, add cumin seeds. Let them crackle. Add bay leaf, star anise, black cardamom, Cinnamon sticks, and dry red chili. Stir once and add cashew nuts. Saute till casahews look golden. Add sliced onion and saute until soft. At this moment, add ginger-garlic paste. Stir until the raw smell is gone, and add chopped potatoes. Cook the potatoes; when they look a little crispy, add red chili powder, coriander powder, salt, and garam masala powder. At this time, add the yogurt you wish to use and let it simmer until the oil is released. Add chickpeas and mix everything. Add the washed rice to the pan. Saute everything for 3-4 minutes, imparting the nutty taste. Add hot water and let it come to a boil. Cover the pan with a lid and change the flame to low. Let the rice cook on low for 13-14 minutes. Switch off the flame and let this sit for another 4-5 minutes. Remove the lid and fluff the rice with a fork. Garnish with fresh chopped cilantro and enjoy with riata or just like that.
Note-
When making this type of rice, I prefer using hot water instead of boiling the water first while cooking the rice. It always gives better results. However, you can do it traditionally if you prefer making rice. I do that, too, for more conventional rice recipes.
Serving Suggestion,
Serve with raita, chutney, papad, or plain dahi/Yogurt. This is a simple meal-serving suggestion. If you want an elaborate meal, serve dal, curries, and salad with the rice and enjoy thoroughly.
You may want to check some other rice recipes,
Spinach Rice With Garlic & Cashew Garlicky Spinach Pulao Saffron Rice Broccoli Fried Rice
