Channa Pulao (Rice with chick peas)

This is a popular vegetable dish in Pakistani and Indian. It is often eaten with a type of fried bread,yogurt and very often a nice curry.  There are so many variations and people add different spices to it according to their tastes. This recipe is probably the most common in the Kashmiri region of Pakistan and i hope you like it as much as we do.


  • 400g cooked chick peas
  • 400g rice soaked for about 30 minutes
  • 8 tbs. oil or butter
  • 1 large onion finely sliced
  • 1 tbs. ginger paste
  • 1 tbs. garlic paste
  • 1 tsp Cumin Seeds
  • 1/2 tsp red chilli flakes
  • 3 black cardamom
  • 12 cloves
  • 3 drops of yellow food colouring (optional)
  • 1 bayleaf
  • 1 tsp turmeric powder
  • ½ inch piece of cinnamon
  • 1 tsp salt to taste
  • Instructions
  • Boil the chick peas until they are tender in 2 litres of water. Drain and keep aside.
  • In another pan, heat the oil and add the onions. Sauté till they turn brown.
  • Add the Ginger, Garlic, Cumin Seeds, Chilli flakes, Cloves, Cardomom, Cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Chana and presoaked rice. Stir and fry for about 3 mins.
  • Add water (with colouring)so that it reaches about a 2 cm above the level of the rice and Peas.
  • Cover and cook till water dries and the rice and peas are all tender.
  • Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.Serving: 6 to 8 people

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Filed under English/European, India/Pakistan, Vegetarian

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