Authentic Pakistani Kabuli Chana Pulao Recipe
40 minutes
907 reads
About Authentic Pakistani Kabuli Chana Pulao Recipe
Experience the rich flavors of Pakistan with this authentic Kabuli Chana Pulao recipe. This hearty rice dish combines tender chickpeas, fragrant basmati rice, and a delightful blend of aromatic spices for a truly satisfying and wholesome meal. Perfect for a comforting dinner or a flavorful lunch, this pulao is easy to make and bursting with authentic Pakistani taste.The recipe features perfectly cooked basmati rice, infused with the warm spices and savory chickpeas. This one-pot wonder is a complete protein powerhouse, making it an excellent choice for vegetarians and vegans alike. Prepare to be transported to the heart of Pakistan with each delicious bite!Whether you're a seasoned cook or a kitchen novice, this recipe is designed for ease and success. Get ready to impress your family and friends with this simple yet unforgettable Pakistani culinary treasure.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Rice and Chickpeas
- 1 cup Basmati Rice long-grain, rinsed
- 1 cup Kabuli Chana dried chickpeas, pre-soaked overnight and boiled until tender
Aromatics and Spices
- 1 Onion finely chopped, medium-sized
- 1 tbsp Ginger-Garlic Paste
- 1 Tomato finely chopped, medium-sized
- 1/2 tsp Cumin Seeds jeera
- 1/2 tsp Coriander Powder dhania
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1/2 tsp Cumin Seeds jeera, for tempering
- 2 Cardamom Pods elaichi, lightly crushed
- 3 Cloves
- 1 stick Cinnamon Stick
Other Ingredients
- 1/2 cup Yogurt curd
- 1/4 cup Coriander dhania, chopped, for garnish
- 1/4 cup Mint Leaves chopped, for garnish, fresh
- 1.5 tsp Salt or to taste
- 2 tbsp Vegetable Oil
- 2 cup Water or as needed for rice
Instructions
Prepare the Rice
- Wash and soak basmati rice for at least 20 minutes.
Prepare the Aromatics
- Finely chop the onion and tomato.
Temper the Spices
- Heat vegetable oil in a large pot or handi. Add cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté until fragrant.
Sauté the Onion and Aromatics
- Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and sauté until the raw smell disappears.
Add Spices and Tomato
- Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Sauté for 1 minute until fragrant.
- Add the chopped tomatoes and cook until softened.
Incorporate Yogurt and Chickpeas
- Stir in the yogurt and cook until it slightly thickens and the oil separates. Add the boiled chickpeas and cook for another 2-3 minutes.
Cook the Rice
- Add the soaked rice and water to the pot (use a 2:1 water-to-rice ratio). Stir gently to combine.
Simmer and Rest
- Bring to a boil, then reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed. Do not lift the lid during cooking.
Garnish and Serve
- Fluff the rice gently with a fork. Garnish with chopped fresh coriander and mint leaves. Serve hot.
Recipe Notes
Expert Tips for the Best Kabuli Chana Pulao:
- Soaking the chickpeas overnight ensures they cook faster and become extra tender.
- Don't overcrowd the pot; ensure there's enough space for the rice to cook evenly.
- Adjust the amount of chili powder based on your spice preference.
- For extra flavor, you can add a bay leaf while tempering the spices.
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Recipe Nutrition
Calories: 138kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1140mgFiber: 1gSugar: 3g
Abhipsa Praharaj
Articles: 14
5 Comments
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This looks so appetizing! Thank you.
This is delightful! Thanks for the recipe.
Wow, this looks fantastic!
This looks so inviting! I’m eager to try it.
This looks so inviting! Thank you.