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chana pulao on a plate
5 from 2 votes

Chana Pulao (Chickpea Rice Pilaf)

Blog: cookingwithnelo.com

Author: Nelo Samad
Servings: 4 generous servings

Ingredients

  • 1.5 cups (300 g) uncooked dried chickpeas - unsoaked, rinsed & drained (See important Note A below)
  • 3 teaspoons salt - divided, I use regular white/table salt
  • ½ cup cooking oil - any neutral oil
  • 1 whole star anise - aka badiyan ka phool
  • 1 inch piece of cinnamon - aka dalchini
  • 1 chicken cube - aka chicken bouillon cube
  • ¼ cup chopped fresh cilantro - aka coriander/dhaniya (Note B)
  • ¼ cup chopped fresh mint - aka pudina
  • 6 small whole green chilies - whole, uncut – I use Thai/Bird's eye
  • 2.5 cups (500 g) sella/parboiled basmati rice - washed, soaked for 2 hours, then drained (Note C)
  • 2.5 tablespoons lemon juice - fresh

Masala Paste

  • 8 cloves garlic - peeled
  • 1 inch piece of ginger - peeled
  • 5 small green chilies - I use Thai/Bird's eye - adjust quantity to taste
  • 2 tablespoons fried onions
  • 3 whole cloves - aka laung
  • 2 green cardamoms - aka choti elaichi
  • 1 black cardamom - aka bari elaichi
  • 1 teaspoon whole coriander seeds - aka sabut dhaniya
  • 1 teaspoon cumin seeds - aka zeera
  • ½ teaspoon whole black peppercorns - aka sabut kali mirch
  • ½ teaspoon fennel seeds - aka saunf

Instructions

  • Add rinsed and drained chickpeas to an Instant Pot. Add 6 cups of water along with ½ teaspoon salt. Lock the lid securely and make sure the steam release valve is set to the sealing position. Cook on High Pressure setting for 55 minutes.
  • Once the cooking is complete, allow the pressure to release naturally for 20 minutes, then quick-release remaining pressure. Discard the liquid. If your dried chickpeas are too old, they may not turn out soft. In that case, pressure cook again for 5 to 10 minutes, then let the pressure release naturally for 10 minutes before you do a quick release.
  • While the chickpeas are cooking, add all the ingredients listed under "masala paste", along with ¾ cup water to a blender, and puree until completely smooth. Set it aside.
  • Heat oil in a large pot over medium heat. Add star anise and cinnamon and saute for 1 minute. Then add the prepared masala paste and saute for 4 to 5 minutes. Stir continuously.
  • Add 3.5 cups of water, crumbled chicken cube, and the remaining 2.5 teaspoons salt. Turn up the heat to medium-high and bring it to a boil. Then add chopped cilantro, chopped mint, and 6 small whole green chilies (pull the stems out, but chilies should have no cuts or openings to avoid extra heat). Mix well.
  • Add the drained rice along with the cooked, drained chickpeas and lemon juice. Gently stir to mix.
  • Partially cover the pot with lid and let liquid reduce over medium-high heat (or medium if your burner is strong). Don't stir yet, just keep an eye. At first, the bubbles on the surface will be big and vigorous. As the liquid cooks down further, you'll start to see small bubbles and steam holes across the surface. That’s your cue to give a brief, gentle stir. Some liquid (around 10 to 20 percent) will still be left, which is intended.
  • Cover completely with lid right away, and reduce heat to the lowest setting. Let it steam 15 minutes. If using regular basmati instead of sella basmati, steam 10 minutes instead. DO NOT remove the lid. No peeking, no stirring.
  • Turn off the heat. DO NOT remove the lid yet and leave the pot on the same burner. Let the rice rest for 15 minutes so it finishes cooking in residual heat.
  • After the resting time, remove the lid, plate the rice using a flat, wide utensil like a rice paddle, and enjoy.

Notes

Note A: Chickpeas (aka Garbanzo Beans or Kabuli Chana) – If you have the time, soak chickpeas overnight for best texture and taste. For each cup of dried chickpeas: Use 3 cups water and ½ teaspoon baking soda to soak. After soaking, discard the water, rinse, then cook with 2 cups fresh water in the Instant Pot on High Pressure for 35 minutes. Let pressure release naturally for 20 minutes, then quick-release the rest.
Note B: Cilantro & Mint – To measure the quantity, roughly chop the herbs, then gently press them down in the cup.
Note C: Rice – Sella needs 2 hours of soaking time, but if you’re in a rush, soak it in warm, not hot, water for at least 1 hour. If using regular basmati instead of sella, soak for 30 minutes and steam for 10 instead of 15. Everything else stays the same.