Pakistani Chanay Ka Pulao Recipe (Garbanzo Beans Pilaff)

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This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy you can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe.

Total Time: 55 mins
Prep Time: 15 mins
Cook Time: 40 mins

  • 3 cups basmati rice (soaked in water for at least 1/2 an hour)
  • 1 (15 ounce) can chickpeas (Safaid Chanay) or 1 (15 ounce) can garbanzo beans (Safaid Chanay)
  • 1 cup oil
  • 1 medium onion (sliced)
  • 3 teaspoons cumin seeds (zeera)
  • 1 teaspoon ginger-garlic paste (Lehsan Adrak)
  • 3 teaspoons salt
  • 2 teaspoons red chili powder
  • 3 black cardamom pods (bari elaichi)
  • 1 teaspoon clove (laung)
  • 2 cinnamon sticks (Dalchini)
  • 1 1/2 cups yogurt
  • 3 teaspoons anise seed (saunf)
  • 1 teaspoon garam masala powder
  • 3 1/2 cups water

Cooking Directions:
  1. Heat oil in a pan & fry onions till they turn golden brown.
  2. Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds.
  3. Add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
  4. Add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
  5. 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.
  6. 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
  7. 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.
  8. Serve it your favorite chutney or raita.

ENJOY and don't forget to post comments and RATE this recipe

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