Tuesday, September 2, 2014

Kala Chana Pulao

A Rice preparation that is wholesome, delicious and also an one-pot wonder - what is not to like in it? :) Found the recipe here - Thank you, Ujwal!


1 cup Rice - soaked for 1 hour
2 tbsp Canola Oil
3/4 tsp Jeera (Cumin Seeds)
1 Onion sliced, medium in size
1/2 tsp Ginger Paste - 1/2 tsp Garlic Paste (I used 1 tsp Ginger garlic paste)
1/2 -1 tsp Garam Masala Powder
1/2 tsp Red Chilli Powder
1/2 tsp Vegetable Curry Powder
Salt (to taste)
2 tsp Lemon juice
Coriander leaves (A few with stalk)

Soak together overnight
1/2 cup Kala (black) Channa
1  Cinnamon
2-3 Cloves
2 cups Water


  1. Soak Channa overnight with all the ingredients given under "Soak together overnight" and pressure cook for one whistle, Keep on low flame for 20 mins thereafter. Reserve the stock.
  2. Strain Channa. Measure stock and add enough water to make it upto 2 cups (double the volume of the rice).
  3. Heat Canola Oil in a heavy bottomed pan. Add Jeera. When it turns golden, add the sliced Onion and stir fry till the raw smell is gone.
  4. Add Ginger Garlic paste and fry for a min. 
  5. Add in cooked Kala Channa, Lemon juice, salt, Garam Masala, Vegetable Curry Powder, Red Chilli powder. Fry for 2 minutes. Add Rice. Mix. Add coriander leaves.
  6. Add the measured stock and water mixture. Boil.
  7. Cover with a well fitting lid. cook on low flame until almost done.
  8. Fluff with fork to let the steam escape so that rice grains do not stick to each other. If needed, cover it for a few mins to continue cooking the Rice in it's steam.
  9. Garnish with a sprig of Coriander leaf or Mint leaf.
Serve hot with cool Raita!


The Gardener said...

Dear Pragyan,
Your Mausi likes your recipes and follows some of them.
Patita Mausa

Poonkodi said...

Love one pot meals . Will try. But planning to use Kabuli channa instead - do you think it will work ?

Pragyan said...

Thank you, Patita Mausa, for the kind and inspiring words.