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Chana Chickpeas Chole Pulao Biryani


Chana Chickpeas Chole Pulao Biryani is a North Indian rice dish prepared using 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. Chickpeas is also very good for health due to its high protein content. Chickpeas Pulao is a simple vegetarian Biryani variety rice, goes well together with raita.

[box color=”green”] Ingredients:
Rice – 1 cup
Chickpeas – 1 cup
Tomato – 2 (chopped)
Onion – 2 (chopped)
Ginger Garlic paste – 2 tbsp
Cloves – 1
Bay leaves – 1
Cumin seeds – 1/2 tbsp
Turmeric powder – 1/2 tbsp
Coriander powder – 1/2 tbsp
Garam masala – 1/2 tbsp
Chilli powder – 1/2 tbsp
Coriander powder – 1/2 tbsp
Curry leaves – 10
Corriander leaves – 1/4 cup
Salt – As per taste
Mustard seeds – 1/2 tbsp
veg. Oil – 3 tbsp
[/box] [box color=”yellow”] 1 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.
[/box] [box color=”yellow”] 2 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.
[/box] [box color=”yellow”] 3 Step 3 – Add Rice to masala mixture:
Add the rice to the ingredients in the pan and mix well.
[/box] [box color=”yellow”] 4 Step 4 – Frying of all the ingredients:
Fry the ingredients until the spices absorbed by the rice.
[/box] [box color=”yellow”] 5 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)
[/box] [box color=”yellow”] 6 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.
[/box] [box color=”yellow”] 7 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.
[/box] [box color=”blue”] 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.