A completely different take on how to serve Chana and a platter of rice together, Achari Chana Pulao Recipe is an interesting recipe that tastes delicious. Want to know how to make it? Head right to the recipe.
A completely different take on how to serve Chana and a platter of rice together, Achari Chana Pulao is an interesting recipe that tastes out of the world with raita.
While the entire week goes by in a jiffy and the calendar keeps on turning the months at the speed of a roller coaster, my refuge lies in the fact that with every change, I keep trying to innovate and try as many unusual recipes as possible. Isn’t it good guys?
Achari Chana Pulao Recipe also lies in that coterie of recipes, fellow foodies.
I have used chickpeas for making various dishes like Pindi Chana Masala earlier but having tried Chana chaat I had a gut that the combination of chickpea and rice would surely work well.
And was I wrong? No wayyy 🙂
And hence for the weekend dinner this last week, I tried my hands of Achari Chana Pulao and mark my words, it turned out really, really good.
Very convenient to make with Achari Masala made up earlier at home, Achari Chana Pulao is best savored with any raita of your choice but you can relish it as it is as well.
I have also added cauliflower and potato in Achari Chana Pulao to give that nice blend and flavor along with onion and ginger garlic paste.
If you are already thinking about what to make for the festive daawat then let Achari Chana Pulao be on your choice list because it won’t you down any day, you have my words.
On that note, tear up the all-new pack of Basmati and chickpeas and make plans to prepare Achari Chana Pulao already!
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Achari Chana Pulao Recipe
Ingredients
- 1 cup Basmati Rice (Long Grain)
- 1 tablespoon Ghee
- 2-3 Cloves
- 2-3 Green Cardamom
- 1 inch Cinnamon
- ½ cup Onion (Thinly Sliced)
- 1 teaspoon Ginger Garlic Paste
- 1 tablespoon Achari Masala
- Salt to taste
- 1 cup Chole/ Chickpeas (Soaked and boiled until soft)
- ½ cup Cauliflower (Cut into small florets)
- ¼ cup Potato (Peeled and Cubed)
- 2 tablespoon Masala from Mango Pickle
Instructions
- Wash the rice and soak in enough water for 30 minutes.
- Heat ghee in a pan.
- Once the ghee is hot, add cloves, green cardamom and cinnamon stick and fry for a few seconds.
- Add onion and fry until slightly browned.
- Add ginger garlic paste and fry for another minute.
- Add achari masala, salt, chole, cauliflower and potato and cook for 2-3 minutes.
- Add masala from mango pickle.
- Drain the rice and add in the pan.
- Add 2 cups of water.
- Cover and cook on low heat until rice is done.
- Remove the pan from heat.
- Fluff the rice gently using a fork.
- Serve hot with any raita.
