Chana Pulao Recipe

Soak the chickpeas overnight in plenty of water; they will double in size.

⏱ 480 min

Drain the chickpeas and put them in a pot with 6 cups of fresh water, the black cardamom, bay leaf, fennel and salt. Simmer partly covered until soft enough to crush easily between two fingers but still whole.

⏱ 45 min

Wash and soak the rice while the chickpeas cook. When they are done, drain them and keep the cooking water; measure 3 1/4 cups, topping up with water if needed.

⏱ 30 min

Heat the oil in a heavy pot and fry the onion on medium heat until deep golden brown.

⏱ 10 min

Add the cumin and whole spices for 30 seconds, then the ginger-garlic paste, tomato, salt, chilli powder and coriander. Bhuno until the tomato melts and oil separates.

⏱ 5 min

Add the chickpeas and green chillies and fry for 2 minutes, then pour in the measured chickpea water with the garam masala and bring to a rolling boil.

⏱ 2 min

Add the drained rice and cook uncovered on high heat until the water is level with the rice and steam holes appear.

⏱ 7 min

Cover tightly and leave on the lowest heat for dum, then rest 5 minutes and fluff gently before serving.

⏱ 15 min