Chana Chickpeas Chole Pulao Biryani

2014-11-02
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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.

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.

Ingredients

  • Basmati Rice-1cup
  • Chickpeas-1cup
  • Tomato-2(chopped)
  • Onion-2(chopped)
  • Ginger Garlic paste-2tbsp
  • Cloves-1
  • Bay leaves-1
  • Cumin seeds-1/2tbsp
  • Turmeric powder-1/2tbsp
  • Coriander powder-1/2tbsp
  • Garam masala-1/2tbsp
  • Chilli powder-1/2tbsp
  • Coriander powder-1/2tbsp
  • Curry leaves-10
  • Corriander leaves- 1/4 cup
  • Salt- As per taste
  • Mustard seeds-1/2tbsp
  • veg. Oil-3tbsp

Method

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 2

Adding Masala powder to the ingredients: Then add Garam masala, Chilli powder, coriander powder and salt. Then mix well till oil comes to upwards from masalas.

Step 3

Add Rice to masala mixture: Add the rice to the ingredients in the pan and mix well.

Step 4

Frying of all the ingredients: Fry the ingredients until the spices absorbed by the rice.

Step 5

Transfering the mixture to Rice Cooker: Tansfer the rice to the rice cooker. (I have used electric cooker, since it is comfortable for me)

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:

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.

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