Pakistani Style Chanay ka Pulao (Chickpeas/garbanzo Beans Pilaf)
Chickpeas, basmati rice and yogurt steamed and spiced with cumin and ginger.
55 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 40 min · 55 min total
- medium
- 1
Heat oil in a pan & fry onions till they turn golden brown. Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
- 2
Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
- 3
Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
- 4
Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
- 5
Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
- 6
Serve it your favorite chutney or raita.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
