Kalay chanay ka pulao is easy to make and very delicious in taste. A dish which is almost everyone’s favorite. Give this kalay chanay ka pulao recipe a try and share your feedback with us

#ChanaPula #Pulao #KalaChanaPulao

Ingredients for Chana pulao:
Black chickpeas 1 ½ cup
Oil 1/2 cup
Onion 1 cup
Ginger garlic paste 2 tbsp
Tomatoes (chopped) 1 ½ cup
Green chilies 4-5
Black pepper corn 8-9
Cloves 4-5
Black cardamom 1
Cinnamon stick 1
Cumin seeds 1 tsp
Bay leaf 2
Star anise 1
Salt to taste
Chili powder 1 tsp
Turmeric powder 1/2 tsp
Water 2 ½ cups
Rice (soaked) 1 ½ cup
Ingredients for mint chutney:
Mint 1 cup
Coriander 1 cup
Salt to taste
Garlic cloves 4
Lemon juice 2 tbsp
Green chilies 4
Cumin seeds 1 tsp
Ingredients for cucumber raita:
Yogurt 1 cup
Cucumber (chopped) 1/2 cup
Cumin seeds 1/2 tsp
Salt to taste
Mint chutney 1 tbsp

Directions:
In a bowl add chickpeas, water and soak them overnight.
In a blender add mint, coriander, salt, lemon juice, green chilies, cumin seeds, garlic cloves and blend into a smooth paste. Your mint chutney is ready.
In a bowl add yogurt, mint chutney, salt, cumin seeds, cucumber and mix them well. Your cucumber raita is ready. Set aside.
In a pan of slightly salty water add soaked chickpeas and boil until black chickpeas get fully cooked for at least 30 to 40 minutes.
In a pan heat oil, add onion and fry until light brown. Add whole spices and cook for a minute.
Add ginger garlic paste, tomato, green chilies and cook for 2-3 minutes more. Then add salt, chili powder, turmeric and cook for 2 to 3 minutes or until oil separate.
Now add boiled chickpeas and cook for 4 to 5 minutes. Add water and bring it to boil.
Lastly add soaked rice and let it cook until water evaporates and it starts bubbling. Cover and cook on low heat for 8 to 10 minutes.
Serve tasty kalay chanay pulao with refreshing cucumber mint raita.
Preparation time: 10 minutes
Cooking time: 1 hour
Serving: 4-5

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