North India

Chana pulao

Name: Chana pulao
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 1/4 cups soaked 20 minutes basmati rice; 1 1/2 cups boiled chickpeas, boiled; 1 large sliced onion; 1 chopped tomato; 2 tsp ginger garlic paste; 1 bay leaf 4 cloves, 2 cardamom, cinnamon whole spices; 1 tsp cumin seeds; 2 tbsp cooking oil (vegetable oil); 2 tsp chole masala; 1 slit green chilli; a handful mint leaves; 1 1/2 tsp salt; 2 1/4 cups water

Rice and chickpeas in one cooker. A full meal that needs only a bowl of raita.

30 minTime

11 gProtein each

mediumSpice

Chole meets pulao2 chapters · 1 min read

Make it your way

Grandma's wayChole masala, basmati and chana in one go.

The original

409kcalsame

11 gproteinsame

7 gfibresame

30minutessame

Chana pulao as Punjabi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Chickpeas, boiled1½ cups, boiled

Onion1 large, sliced

Tomato1, chopped

Ginger garlic paste2 tsp

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds1 tsp

Cooking oil (vegetable oil)2 tbsp

Chole masala2 tsp

Green chilli1, slit

Mint leavesa handful

Salt1½ tsp

Water2¼ cups

Method

4 steps

1Heat oil in the cooker, add cumin and whole spices, then onion. Fry till golden.
2Add ginger garlic paste, chilli, tomato and chole masala. Cook till soft.
3Add chickpeas, mint, the drained rice, salt and water. Pressure cook for 1 whistle on medium, then 2 minutes on low. Let the pressure release naturally.
4Fluff gently with a fork and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Chana pulao

Rice and chickpeas in one cooker. A full meal that needs only a bowl of raita.

30 minTime

11 gProtein each

mediumSpice

Chole meets pulao2 chapters · 1 min read

Make it your way

Grandma's wayChole masala, basmati and chana in one go.

The original

409kcalsame

11 gproteinsame

7 gfibresame

30minutessame

Chana pulao as Punjabi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Chickpeas, boiled1½ cups, boiled

Onion1 large, sliced

Tomato1, chopped

Ginger garlic paste2 tsp

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds1 tsp

Cooking oil (vegetable oil)2 tbsp

Chole masala2 tsp

Green chilli1, slit

Mint leavesa handful

Salt1½ tsp

Water2¼ cups

Method

4 steps

1Heat oil in the cooker, add cumin and whole spices, then onion. Fry till golden.
2Add ginger garlic paste, chilli, tomato and chole masala. Cook till soft.
3Add chickpeas, mint, the drained rice, salt and water. Pressure cook for 1 whistle on medium, then 2 minutes on low. Let the pressure release naturally.
4Fluff gently with a fork and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chana pulao

Make it your way

Ingredients

Method

Chana pulao

Make it your way

Ingredients

Method

Make it a meal