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If you are tired of eating the same type of vegetables and rotis-rice every day and want to eat something tasty and filling, then chana pulao can prove to be the best option. This recipe is not difficult to make at all and can be prepared in minutes with minimal spices. This pulao made with white chickpeas and basmati rice is full of flavor as well as nutrition. The special thing is that you can make it instantly for lunch, dinner or even for your children’s school tiffin. Let’s know, the easy way to make a delicious chana pulao like a hotel at home, after eating which everyone in the house will forget about eating outside.

• How to make tasty chana pulao at home

First, soak the white chickpeas in water overnight and drain the excess water in the morning. Along with this, wash the basmati rice properly and soak it in hot water for 10 minutes or in plain water for 30 minutes. Now cut the onion into long and thin slices and make a slit in the middle of the green chillies. Now heat oil or ghee in a pressure cooker or a thick-bottomed vessel. Add cinnamon, cloves, cardamom, bay leaves and star anise. Then add the long sliced ​​onions and green chillies and sauté until the onions turn light pink. Now add the freshly ground ginger-garlic paste to it and cook on medium heat until its raw aroma disappears. Be careful that the spices do not burn. Then add some gram masala to it and mix well.

Now add soaked rice, uncooked soaked chickpeas and salt to taste and mix everything gently. Then add the right amount of water and lemon juice to it. If you are making it in a cooker, then pressure cook it on medium heat for 2 whistles. If you are making it in an open vessel, then after it boils, reduce the heat to very low and let it cook on low heat for 12 to 14 minutes. After the pressure of the cooker is released on its own, open the lid and sprinkle finely chopped fresh coriander on top and mix gently. Your very fluffy and tasty chickpea pulao is ready!

• What to serve with chickpea pulao?

You can serve hot chana pulao with masala buttermilk, raita, papad, fries or wafers. This is a perfect one-pot meal, which you can also pack in a tiffin.

• Special tips to make pulao more delicious

Always keep the water level right to make the pulao very loose and nice. Always let the rice and chickpeas cook on low heat, which allows the grains to swell well. Let the onion become only soft and slightly pink, over-browning can change the color of the pulao. Always use freshly ground ginger-garlic paste to double the flavor. It is very important to soak the chickpeas overnight, so that they soften nicely while cooking.