Kala Chana Pulao | Black Chickpeas Pulao

Wash and Soak Black Chickpeas in fresh water and leave it overnight or for minimum of 8 hours

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.

Wash and Soak the rice in water and set it aside for 30 mins

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

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.

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.

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.

Once the pressure is fully released, open the lid and add the lemon juice and garnish with coriander leaves.

Serve the delicious and healthy Kala Chana Pulao with Raitha of your choice and enjoy the meal!