अचारी चना पुलाव -छोले पुलाव । Kabuli Chana Pulao with Pickle Masala | How to make Achari chana pulao
Achari Chana Pulao is nothing but pulao prepared with Kabuli chana and flavored pickle. The taste of the pulao is heavenly. The preparation requires no extra-ordinary efforts or ingredients. It will get ready in a jiffy with must-have ingredients at home.
Follow the steps along with images and prepare this delicious Achari Chana Pulao and serve it with raita and papad.
Directions:
1. Soak ½ cup basmati rice for 20-30 minutes.
2. Add ½ cup chana (soaked overnight), ½ cup of water, and ¼ tsp of salt to the cooker and pressure cook for a whistle.
3. After a whistle, lower the flame and pressure cook the chana for 2 minutes over medium heat.
4. Take the chanas out in a strainer after 2 minutes.
5. Heat 2 tbsp of ghee in the pan.
6. Add ¼ tsp of fennel seeds, ¼ tsp of fenugreek seeds, ¼ tsp of mustard seeds, ¼ tsp of cumin seeds, and 2-bay leaf, 1-inch cinnamon, 2-cardamom (crushed), 3-cloves, and 7-8 black pepper to the pan.
7. Add 2-red chilies, 2-green chilies (cut half down the length), and ½ inch grated ginger to the pan.
8. Mix ½ tsp of mustard powder, ¼ tsp of red chili powder, ½ tsp of coriander powder, ¼ tsp of turmeric powder in ¼ cup beaten curd and add to the pan.
9. Take 1 tbsp of mango pickle, mash it properly, and add to the pan.
10. Add the boiled chana, soaked rice, 1 cup of water, ½ tsp of salt to the pan, and mix well.
11. Cook everything over high heat for 2-3 minutes until the water comes to a boil.
12. After a boil, cook covered over low heat for 10 minutes.
13. Garnish the pulao with chopped coriander leaves and leave it for 10 minutes.
14. Achari Chana Pulao is ready to be served
- Basmati Rice - ½ cup (100 grams)
- Kabuli Chana - ½ cup (100 grams)
- Salt ¼ tsp
- Desi Ghee - 2 tbsp
- Fennel seeds - ¼ tsp
- Fenugreek seeds - ¼ tsp
- Mustard Seeds - ¼ tsp
- Cumin Seeds - ¼ tsp
- Tejpat - 2
- Cinnamon stick - 1 inch
- Cardamon - 2, crushed
- Cloves - 3
- Black Pepper - 7-8
- Red Chilli - 2
- Green Chilli - 2
- Ginger paste - ½ tsp
- Curd - ¼ cup
- Mustard Powder - ½ tsp
- Red Chilli Powder - ¼ tsp
- Coriander Powder - ½ tsp
- Turmeric Powder - ¼ tsp
- Mango or Chilli Pickle - 1 tbsp
- Salt - ½ tsp
- Green Coriander - 1 tbsp
- Soak ½ cup basmati rice for 20-30 minutes.
- Add ½ cup chana (soaked overnight), ½ cup of water, and ¼ tsp of salt to the cooker and pressure cook for a whistle.
- After a whistle, lower the flame and pressure cook the chana for 2 minutes over medium heat.
- Take the chanas out in a strainer after 2 minutes.
- Heat 2 tbsp of ghee in the pan.
- Add ¼ tsp of fennel seeds, ¼ tsp of fenugreek seeds, ¼ tsp of mustard seeds, ¼ tsp of cumin seeds, and 2-bay leaf, 1-inch cinnamon, 2-cardamom (crushed), 3-cloves, and 7-8 black pepperto the pan.
- Add 2-red chilies, 2-green chilies (cut half down the length), and ½ inch grated ginger to the pan.
- Mix ½ tsp of mustard powder, ¼ tsp of red chili powder, ½ tsp of coriander powder, ¼ tsp of turmeric powder in ¼ cup beaten curd.
- Take 1 tbsp of mango pickle, mash it properly, and add to the pan
- Add the boiled chana, soaked rice, 1 cup of water, ½ tsp of salt to the pan, and mix well.
- Cook everything over high heat for 2-3 minutes until the water comes to a boil.
- After a boil, cook covered over low heat for 10 minutes.
- Garnish the pulao with chopped coriander leaves and leave it for 10 minutes.
- Achari Chana Pulao is ready to be served
