Kala Chana Pulao - Black Chickpea Rice · PrimedTable
Indian🍚 Starches
Kala Chana Pulao - Black Chickpea Rice
⏱ 60 min
A healthy, protein-rich rice dish made with black chickpeas, aromatic spices, and basmati rice. Black chickpeas provide abundant protein, making this a nutritious and balanced meal perfect for lunch boxes, school meals, or a light and nourishing lunch.
High-protein
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Adapted from a video by HomeCookingShow
Kala Chana Pulao | High Protein Rich Rice Recipes | Black Chickpea Pulao | Healthy Lunch Box
Waterreserved cooking liquid from the black chickpeas1 cup
Steps
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1
Measure 1 cup (250 ml) of black chickpeas, wash thoroughly, and soak for about 8 hours or overnight to help them cook faster and improve digestibility.
2
Transfer the soaked chickpeas to a pressure cooker, add enough water to completely cover them, add a pinch of turmeric and a little salt, and mix well.
3
Close the pressure cooker, place the weight, and cook on medium flame for about 4 to 5 whistles. After 5 whistles, turn off the heat and allow the pressure to release naturally.
4
Open the cooker and check that the chickpeas are soft yet holding their shape. Remove 1 cup (250 ml) of the cooking liquid and set aside for later use.
5
Place the pressure cooker back on the stove, add 1 tbsp oil and 2 tbsp ghee. Once the ghee melts, add the whole spices: 1 tsp cumin seeds, 2-3 cardamom pods, 2-3 small pieces of cinnamon, 4-5 cloves, and 2 bay leaves. Roast the spices in the oil and ghee mixture until fragrant.
6
Add 2 finely sliced onions and sauté for about 2 to 3 minutes until they turn soft and lightly golden.
7
Add 1 tsp of fresh ginger-garlic paste and 3 slit green chillies, mix well, and cook for a minute until the raw smell disappears.
8
Add 2 finely chopped tomatoes, mix with the onions, and sauté until the tomatoes turn soft and blend well with the mixture.
9
Add the spice powders: 1 tsp salt, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp Kashmiri chilli powder, and 1 tsp garam masala powder. Mix well and cook until the masala becomes fragrant and slightly glossy.
10
Add the cooked chickpeas to the masala, mix well so they are evenly coated with the spices. Let the chickpeas cook with the masala for a few minutes to allow the flavors to infuse deeply.
11
Add fresh mint leaves and freshly chopped coriander leaves, mix gently. This adds a refreshing aroma and enhances the flavors of the pulao.
12
Measure 1 cup (250 ml) of basmati rice, wash thoroughly, and soak for about 30 minutes, then drain.
13
Add the drained rice to the cooker, pour in 1 cup of the reserved black chickpea cooking liquid or water, and gently mix. Check the seasoning and add a little salt if needed (about 1/4 tsp).
14
Close the pressure cooker, place the weight, and cook on medium flame for about 8 minutes. After 8 minutes, turn off the flame and let the pressure release naturally.
15
Open the cooker and serve the pulao hot. The rice should be light and fluffy, cooked to perfection with all the ingredients evenly distributed.
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