A flavorful and aromatic rice dish made with chickpeas, spices, and herbs.
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Soak the Kabuli Chana (chickpeas) in water overnight.
In a handi or pot, heat ghee and add chopped onions. Sauté until golden brown.
Add ajwain, jeera, black pepper, green and black cardamom, and tej patta. Stir well.
Add the soaked Kabuli Chana and chopped tomatoes. Mix thoroughly.
Add rice, water, salt, and red chili powder. Stir to combine.
Cover and cook for 20 to 25 minutes until the rice is cooked and the flavors are well blended.
Garnish with chopped green chili and coriander before serving.
Ensure the chickpeas are soaked well to achieve the best texture.
Adjust the amount of red chili powder according to your spice preference.
Can I use canned chickpeas instead of soaking them overnight?
Yes, you can use canned chickpeas. Just rinse them well before use.
What can I use instead of ghee?
You can use vegetable oil or butter as a substitute for ghee.
Can I add other vegetables to this pulao?
Yes, you can add vegetables like peas, carrots, or bell peppers for added flavor and nutrition.
Is this dish suitable for a vegan diet?
To make it vegan, substitute ghee with a plant-based oil.
How can I make this dish spicier?
Increase the amount of green chili or red chili powder to make it spicier.
