Name: Kala Chana Pulao | Black Chickpeas Pulao
Cook time: 20 min
Total time: 40 min
Ingredients: 0.5 cup Black Chickpeas (Kala Chana); 1 cup Raw Rice; 3 slit Green Chilli; 1 tsp Ginger ( Chopped); 1 finely Onion ( Chopped); 1 finely Tomato ( Chopped); 0.5 tsp Red Chili Powder; 1 tsp Chole Masala; Salt (To taste); 1 tbsp Lemon Juice; Coriander Leaves (For Garnishing); 3 tbsp Ghee (Clarified butter); 1 tsp Cumin Seeds; 2 Bay Leaf; Cinnamon (Pattai) (1" Stick); 2 Cardamom; Cloves (Krambu / Lavang) (2-3); 2 Star Anise

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Kala Chana Pulao | Black Chickpeas Pulao

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40 mins
Serves 4
Medium

Iyengar Bakery Style Vegetable Masala Toast

	0.5 Cup Black Chickpeas (Kala Chana) Black chickpeas (Kala Chana)
	1 Cup Raw Rice
	3, Slit Green Chilli
	1 Teaspoon, Chopped Ginger
	1, Finely Chopped Onion
	1, Finely Chopped Tomato
	0.5 Teaspoon Red Chili Powder
	1 Teaspoon Chole Masala
	To taste Salt
	1 Tablespoon Lemon Juice
	For Garnishing Coriander Leaves
	For Tempering
	3 Tablespoon Ghee (Clarified butter) We can use Oil+ghee
	1 Teaspoon Cumin Seeds
	2 Bay Leaf
	1" Stick Cinnamon (Pattai)
	2 Cardamom
	2-3 Cloves (Krambu / Lavang)
	2 Star Anise

1 Done 12 hours	Soaking Process Wash and Soak Black Chickpeas in fresh water and leave it overnight or for minimum of 8 hours
2 Done 20 mins	Parboiling Chickpeas After soaking for 8-12 hours, drain the water. Add 2 cups of fresh water to soaked chickpeas. Add a teaspoon of salt and pressure cook for 2-3 whistles. This parboiling process makes the chickpeas half cooked. We will again cook the chickpeas along with rice and other spices. Once the pressure is fully released, strain the water from the cooked chickpeas and reserve this water. Do not discard it. This cooked water will give a nice flavor to the whole dish. We will be using this water later to cook the rice.
3 Done 15 mins	Soaking Rice Wash and Soak the rice in water and set it aside for 30 mins
4 Done 2 mins	Tempering Time! Heat a pressure cooker. Add Ghee / Oil. I have used Ghee+oil. Its our choice. When the ghee is hot, add whole garam masalas (bay leaf, cinnamon, cloves, cardamom, star anise) along with cumin seeds and sauté in ghee. Then, add green chilli along with chopped ginger and sauté in ghee for for few seconds
5 Done 5 mins	Cooking Onion-Tomato Masala Now, add sliced onions and sauté in ghee till translucent. Then, add chopped tomato along with chole masala and red chilli powder and sauté for 5 mins.
6 Done 2 mins	Time to add Rice & Chickpeas! To the masala, add the parboiled chickpeas, rice and mix gently. Do not apply too much pressure after adding rice that will break the rice.
7 Done 20 mins	Cooking Time! Now, add the reserved water (we kept aside after cooking chickpeas) to the pan. Adjust the salt. Cover the pressure cooker with the lid. Put the whistle and pressure cook in high flame for 1 whistle. After 1 whistle, keep the flame very low and cook for another 10-12 mins. Let the pressure escapes completely.
8 Done 2 mins	Garnishing Time! Once the pressure is fully released, open the lid and add the lemon juice and garnish with coriander leaves.
9 Done	Serving time! Serve the delicious and healthy Kala Chana Pulao with Raitha of your choice and enjoy the meal!

Ingredients

Nutritional information

For Tempering