Quick and Flavorful Chana Pulao: A 20-Minute Delight!

Ingredients:

- 1 ½ cups (~275 g) aged long grain basmati rice
- 2 tbsp neutral oil such as grapeseed or avocado
- 1 tbsp ghee, sub butter, or oil to keep it dairy-free
- 1 (~150-200 g) medium onion, thinly sliced – quarter, then slice if your onion is on larger side
- 3 garlic cloves, crushed
- 1/3 inch piece ginger, crushed
- 1/2-1 Serrano or Thai green chili pepper, sliced lengthwise or finely chopped for more heat – optional
- 2 small bay leaves, or 1 large
- 1/2 tsp whole black peppercorns
- 1- inch piece cinnamon stick
- 1 black cardamom
- 5 whole cloves
- 1 tsp cumin seeds
- 15 oz can of chickpeas, drained and rinsed
- 2 tsp (1 1/2 tsp heaped for Instant Pot) sea salt/table salt, or to taste
- 3 cups (2 cups for Instant Pot) water
- finely chopped cilantro, optional – for garnish

Preparation:

Stovetop

- Wash rice: Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water and set aside while you proceed with the recipe.

- Heat oil and ghee in a nonstick Dutch oven over medium heat. Add the onion and sauté, stirring often, until golden brown (~10 minutes). The onions will determine the color of the pulao so you want them deeply and evenly golden-brown.
- Deglaze the pan with ¼ cup water. Once the water dries up, add all the garlic, ginger, green chili pepper (if using), and whole spices and sauté for 2 minutes, until aromatic.
- Add the drained chickpeas and salt and stir to combine. Pour in the water.
- Increase the heat to high and cover to bring to a boil. Meanwhile, drain the rice thoroughly. Once the water comes to a boil, add the drained rice and stir gently to mix.
- Taste the broth. It should taste saltier than you prefer because it’ll mellow out once rice is cooked. If it's not, add a bit more salt.
- Cover to bring to a boil again, then reduce the heat to medium or medium-low. Cover partially with the lid.
- Allow to gently simmer, undisturbed, for about 5 minutes. The water level will reduce and the rice will rise to the surface. (See Note 1.)
- Steaming (�Dum’): Layer the lid with a kitchen cloth or tea towel and seal tightly. Allow the pulao to develop steam for a few seconds. You’ll be able to feel the steam escaping from the sides of the pan.

- Reduce the heat to the lowest setting and allow it to cook for 15 minutes. Turn off the heat and allow it to rest for another 10-15 minutes. (Do not peek or stir throughout this process.)
- Use a rice paddle to gently lift the rice from the edges and fluff. Transfer onto a serving tray (or your plate!). Garnish with cilantro, if desired. Serve with veg raita, mint raita, or plain yogurt.
Instant Pot

- Wash rice: Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water and set aside while you proceed with the recipe.
- Turn Instant Pot to high Sauté Mode. Once hot, add the oil, ghee, and thinly sliced onion. Sauté, stirring often, until the onions are golden, about 8-10 minutes. The color of the onions will determine the color of the rice so you want to get them even and golden.
- Add the garlic, ginger, and green chili pepper (if using) and sauté for another minute or until the raw smell disappears. Deglaze the pan with 2 tbsp of water and continue to sauté.

- Add the whole spices and drained chickpeas and stir to combine.
- Drain the soaked rice and add it to the Instant Pot along with 2 cups of water and salt. Mix gently and press down the rice and chickpeas so that they are submerged in the water.
- Taste the water – it should be saltier than you would normally prefer. If it's not, add a bit more salt.
- Cancel sauté. Cover and pressure-cook on high for 6 minutes. Let naturally release for 15 minutes. Use a rice paddle to gently lift the rice from the edges and fluff.
- Transfer onto a serving tray (or your plate!). Garnish with cilantro, if desired. Serve with veg/cucumber raita, mint raita, or plain yogurt.

NOTES

- I like to partially cover with the lid to give the long grains time to soak up the liquid as it cooks off.
- If most of the water hasn’t absorbed in the time indicated, then completely uncover to allow quicker evaporation.
- If it’s cooking off too quickly, lower the heat and/or sprinkle in 2 tbsp water to give the top layer of rice moisture.

-To make this in a rice cooker – Prepare the onion/chickpea mixture in a saucepan and transfer it to a rice cooker along with the drained rice and 3 cups water.
- Cook on regular rice setting. For more tips, check out How to Cook Basmati Rice in Rice Cooker.

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Nutrition Values:

calories: 463kcal, carbohydrates: 75g, protein: 11g, fat: 14g, saturated fat: 4g, cholesterol: 10mg, sodium: 1025mg, potassium: 291mg, fiber: 7g, sugar: 1g, vitamin a: 16IU, vitamin c: 3mg, calcium: 75mg, iron: 2mg