Chana Pulao

A fragrant rice dish where grains separate perfectly, mixed with tender chickpeas. The warm aroma of cardamom and cumin crackling in ghee fills the kitchen.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 987
• Protein: 33 g
• Carbs: 173 g
• Fat: 15 g

Ingredients

• 300 g Thai or basmati rice ( rinsed and drained )
• 400 g Chickpea ( cooked and drained )
• 1 piece Onion ( finely sliced )
• 2 tbsp ghee
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 piece Hot chili pepper optional ( split in half )
• 1 tsp Cumin seed
• 1 piece Cinnamon stick
• 3 piece Clove
• 4 piece cardamom ( lightly crushed )
• 1 tsp turmeric
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 500 ml Mineral water
• 300 g Basmati Rice

Instructions

1. Rice preparation

   Rinse the rice in clear water until the water is no longer cloudy to remove starch. Let it soak for 20 minutes so the grains lengthen during cooking.

2. Toasting spices

   Heat the ghee in a pan. Add cumin seeds, cinnamon, cloves, and cardamom. As soon as the cumin crackles and the aromas are released, move to the next step.

3. Sweating onions

   Add the sliced onion. Let it sweat until translucent and starting to brown on the edges. Add garlic and chili, then ginger and turmeric.

4. Pearling the rice

   Stir in the chickpeas and drained rice. Stir gently so each grain is shiny and coated in fat. Pour in water and salt.

5. Absorption cooking

   Cover tightly. Cook over low heat until water is fully absorbed and small craters form on the surface. Let rest for 5 minutes off the heat before fluffing with a fork.

Chef's tips

• Do not stir the rice during cooking, you will break the grains.
• If the rice sticks to the bottom, the heat is too high or it needs a bit more water.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat with a splash of water to restore softness.