Achaari Chana Pulao

Achari Chana Pulao
Achari Chana Pulao
Achari Chana Pulao
Achari Chana Pulao

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.