Aromatic Choliya Rice (Green Chana Rice) with a Tava ‘Dum’
50 minutes
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About Aromatic Choliya Rice (Green Chana Rice) with a Tava 'Dum'
Imagine fluffy basmati rice, perfectly paired with tender green chickpeas, and infused with the warm embrace of aromatic spices. This Choliya Rice, a cherished family recipe passed down through generations, offers just that.My grandmother's clever tava (flat griddle) 'dum' technique is the secret to its incredible fluffiness and deep flavor. It's a simple yet brilliant method that transforms this dish into a true taste of authentic Indian home cooking.Perfect for a comforting lunch or dinner, this fragrant Choliya Rice is sure to become a new family favorite.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Rice and Chana
- 1 cup Basmati Rice soaked for 20 minutes in water
- 1 cup Chana chickpeas, green, washed
Aromatics and Spices
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 2 Cardamoms green
- 1 Cardamom black
- 1/4 tsp Peppercorns black
- 2 Cloves
- 1 inch Cinnamon Stick small piece
- 1 Star Anise
Vegetables and Seasoning
- 1 Onion medium, sliced
- 2 Tomatoes chopped
- 1 Potato chopped (optional), medium
- 1/2 Lemon Juice
- 1 1/2 tsp Salt or to taste
- Chili Flakes to taste
Instructions
- Prepare all ingredients: soak the basmati rice in water for 20 minutes, wash the green chana, chop the onion, tomatoes, and potato (if using). This streamlines the cooking process.
- Heat the oil in a large pan over medium heat. Add the cumin seeds and all the whole spices (green cardamoms, black cardamom, black peppercorns, cloves, cinnamon stick, and star anise). Sauté for a minute until fragrant. This blooming process releases the spices' aromas.
- Add the sliced onions and sauté for 4-5 minutes, or until translucent and softened.
- If using, add the chopped potatoes and sauté for another few minutes until slightly softened.
- Add the washed green chana and cook for 2 minutes. Then, add the chopped tomatoes and cook for 4-5 minutes, or until the tomatoes break down.
- Gently stir in the soaked and drained basmati rice. Cook for a few minutes, coating the rice with the spices and vegetables.
- Add 2 cups of water and the lemon juice. The lemon juice helps prevent the rice grains from sticking together.
- Cover the pan with a lid and cook for 7-8 minutes on medium flame, or until the rice is about 90% cooked. While the rice cooks, heat a tava (flat griddle) on a separate burner over medium heat. This will be used for the 'dum' technique.
- Once the rice is almost cooked, place the hot tava under the pan for about a minute to further heat it. Then carefully remove the lid and place the hot tava directly on top of the pan. This creates a sealed environment, similar to traditional 'dum' cooking, trapping steam and enhancing the rice's flavor and texture.
- Turn off the heat and let the rice rest, covered with the tava, for 5-6 minutes. This allows the rice to finish steaming and become perfectly fluffy. Remove the tava and serve the aromatic Choliya Rice hot with your favorite curry or yogurt.
Recipe Notes
Good To Know
- If you want your rice to be non-sticky, add 1/2 lemon juice with the water.
- You can replace the green chana (choliya) with green peas, french beans, or any other vegetable of your choice.
- If you don’t have fresh choliya, you can substitute with frozen choliya (thawed and rinsed) or fresh green peas.
- To enhance the tangy notes, add a splash of lemon juice or a sprinkle of amchur (dry mango powder) just before serving.
- For a more aromatic 'dum' effect without wheat dough, tightly cover your pot with foil and then place the lid on top before transferring to the tava.
- Choliya Rice pairs well with raita (yogurt dip) or garlic pickle. Garnish with fried onions and fresh coriander leaves for a festive touch.
Expert Tips
- Soaking the rice for at least 30 minutes before cooking helps it cook evenly and results in fluffier rice.
- Adjust the amount of water used for cooking based on the type of rice you are using. Different varieties absorb water differently.
- For a richer flavor, sauté the spices in ghee (clarified butter) before adding the rice and water.
Storage Instructions
- Store leftover Choliya Rice in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly in the microwave or on the stovetop before serving.
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Recipe Nutrition
Calories: 141kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 1gSugar: 1g
Meera Girdhar
Articles: 98
5 Comments
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This is so tempting! Can’t wait to cook it.
This is delightful! Thanks for the recipe.
Thanks for the inspiration! Looks tasty.
What a great recipe! Thanks for sharing.
The pic looks so tempting… I am going to eat something now…