Achari Chana Pulao Video by Tarla Dalal Video by Tarla Dalal
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Achari Chana Pulao Recipe (Pickled Kabuli Chana Pulao) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4.00 servings
Ingredients
For Achari Chana Pulao
2 tbsp aam ka achaar
1/2 cup soaked and boiled kabuli chana (white chick peas)
1 1/4 cups long grain rice (basmati chawal)
2 tbsp melted ghee
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
2 black cardamom (badi elaichi)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
salt to taste
For The Garnish
2 tbsp chopped coriander (dhania)
Method
For achari chana pulao
- To make achari chana pulao, blend the mango pickle in a mixer to a coarse paste. Keep aside.
- Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
- Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, big cardamom, cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, garam masala, salt and the prepared pickle paste, mix well and cook on a medium flame for 1 minute.
- Add the rice, mix well and cook on a medium flame for 1 minute.
- Add the 2½ cups hot water, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Serve achari chana pulao hot garnished with coriander.
See step by step images of Achari Chana Pulao, Pickled Kabuli Chana Pulao
