Achaar is a constant main course accompaniment for me, as it is for a lot of fellow Indians. Today I used a masala from my favorite mango pickle to make a pulao. Achaari Chana Pulao is a great main course dish. Cooked by mixing this masala, chana and rice, it gives a tangy taste and is very filling. This pulao can be made if you have chana subzi leftover or even without. Make it anytime you wish and it everyone would be pleased. The pulao can be served with your choice of raita for a perfect combination. Let’s see this easy Achaari Chana Pulao Recipe.
All you need is (serves 4)
Mango pickle masala – 2 tsp (you can take some out of your pickle or buy this from the market)
Basmati rice – 1 cup
Chana (chickpeas) – 1 cup
Black cardamom – 2 to 3
Cinnamon stick – 1 inch piece
Cloves – 4 to 5
Saunf – 1 tsp
Kalongi – 1 tsp
Methi – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Bay leaves – 2 to 3
Ginger – 1/2 tsp (grated)
Green chilies – 1/2 tsp
Onion – 1/2 cup (cut in small pieces)
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp
Salt – 1 & 1/2 tsp
Ghee – 2 tsp
Achaari Chana Pulao Recipe
Preparation time: 20 minutes
Cooking time: 20 minutes
Soak the chana overnight, pressure cook for 10 min. Keep aside.
Heat ghee in a pan, crackle cumin seeds, add bay leaves, cloves, black cardamom, cinnamon, methi, kalonji, saunf and mustard seeds.
Add onion and saute until it turns translucent.
Add ginger and green chili, turmeric powder, red chili powder, salt and saute for 2 min.
Add chana and mango pickle masala and mix.
Add rice with 2 & 1/2 cup water and cook on medium heat till done.
Serve hot.
