Chana Chickpeas Chole Pulao Biryani
Chana Chickpeas Chole Pulao Biryani is a North Indian dish prepared with Chickpeas, Rice, onions, tomatoes, ginger garlic paste aromated with exotic Indian spices. Chana dal also called as garbanzo bean, Indian pea, ceci bean, Bengal gram, Kabuli chana, konda kadalai etc. Its rich in protein, fiber and carbohydrates. Its a simple vegetarian Biryani variety rice, goes well together with raita.
As I told you in my previous post (Chana Chole Masala), I love to have chana in various forms. Chickpeas contain rich calories, high in fibre content, rich in carbohydrate and protein too. My younger Sister suggested me a new recipe to prepare Channa with rice. So, after hearing her advice, I started my own experiment with Chole Chana and Rice to make Chole Pulao / Pulav (kind of Biryani style). When I started doing this recipe, I was not sure how it will turnoff because i want to cook easily and without much time. Finally, the chickpeas rice pulao turned out tasty and delicious. If I do not get enough time in the morning, then this chana chickpeas pilaf occupies my lunch box. This tasty North Indian recipe just takes 15-20 mins to cook. You can also use any left over rice to prepare this dish.
As usual, I will try to keep the Chickpeas Biryani Rice recipe steps as simple as possible, so that it will be easy for beginners of Indian cooking. Step by step easy preparation to make tasty and delicious Channa Chickpeas Pulao Biryani. Try this new recipe and drop us a word about your tasty experiences.
Indian Recipe – Step by step photos – How to make Chana Chickpeas Chole Pulao Biryani
Ginger Garlic paste-2tbsp
Corriander leaves- 1/4 cup
Salt- As per taste
Method of Preparation – Chana Chickpeas Chole Pulao Biryani:
Step 1: Rice Preparation – Tempering and frying the ingredients:
Wash and soak the rice in a water and keep it aside for 10 mins. Heat oil in a pan and add mustard seeds, when it splitters add Curry leaves, Cumin seeds, Ginger Garlic paste, Cloves, Bay leaves, and finely chopped onions. Fry till onion turns to golden brown color.
Step 6 – Add boiled Chickpeas (Chole Channa):
Boil chickpeas in pressure cooker seperately and when the rice is semicooked, add those cooked chole chickpeas and mix well. Then add enough amount of water (quantity of water differs according to the rice used. I used 2 cups of water for 1 cup rice) to cook the rice.
Step 7 – Final Touch – Garnishing:
Cook the rice until chole and rice completely cooked. If you are cooking in a ordinary vessel you must use more oil and cook it in a low flame. Otherwise rice sticks to the vessel. Stir occasionally and cover the lid. When it is cooked switch off the flame and garnish the pulao biryani with finely chopped fresh Coriander leaves.
Tips for this Recipe
Chana Chickpeas Chole Pulao Biryani – You can use tomato biryani masala (readymade powder) instead of garam masala and chili powder. This masala powder makes the dish more aromatic and tasty.