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A fragrant one-pot rice dish featuring tender chickpeas and aromatic spices. This wholesome meal is perfect for a quick weeknight dinner or a special lunch, often served with a side of cooling raita.
For 4 servings
Rinse the basmati rice under cold water until the water runs clear. Soak it in enough water to cover for 30 minutes, then drain completely.
Heat ghee or oil in a pressure cooker over medium heat. Make the tempering.
Add the sliced onions and sauté until they turn golden brown, which should take about 7-8 minutes. This step is key for a deep flavor.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2 more minutes until the oil starts to separate.
Add the boiled chickpeas to the cooker and mix gently to coat them with the masala. Sauté for a minute.
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A fragrant one-pot rice dish featuring tender chickpeas and aromatic spices. This wholesome meal is perfect for a quick weeknight dinner or a special lunch, often served with a side of cooling raita.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 1104.86 calories per serving with 6.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Gently add the drained rice to the cooker. Stir carefully for a minute to mix it with the masala without breaking the grains.
Pour in 2.5 cups of water and the lemon juice. Stir once gently. Secure the lid of the pressure cooker. Cook on high heat for 2 whistles (about 10-12 minutes).
Turn off the heat and allow the pressure to release naturally. Once the pressure has settled, open the lid. Gently fluff the rice with a fork to separate the grains.
Stir in the garam masala and garnish with fresh chopped coriander leaves. Serve the Chana Pulao hot with a side of raita or plain yogurt.
Simply replace the ghee with a neutral vegetable oil or coconut oil to make this recipe completely vegan.
Add 1 cup of mixed vegetables like carrots, peas, and green beans along with the chickpeas for added nutrition and fiber.
Use a 15-ounce can of chickpeas instead of soaking and boiling dried ones to save significant time.
Omit the onions and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil and increase the amount of tomatoes for the base.
Add 100g of cubed paneer or tofu along with the chickpeas to boost the protein content.