Any rice dish that is cooked with beans, veggies is called pulao, pulav or pilaf! Kala chana (black chickpea) pulao is a protein packed rice dish with added spinach.
Ingredients:
- Whole spices
- 2-3 bay leaves
- Cinnamon
- Cloves
- Green and black cardamoms
- Black peppercorns
- 1-2 star anise
- ½ tsp cumin seeds
- ½ tsp mustard seeds
I used small steel bowl as 1 cup
- 1 tbsp oil + 1 tsp butter or ghee
- 2 cups Basmati rice
- 1 cup kala chana (black chickpea)
- ¾ cup curd/yogurt
- 1-inch ginger
- 2 green chilies
- Curry leaves
- 1 cup chopped tomatoes
- 4 cups chopped spinach
- Fresh or dried methi (optional)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- 1 tsp Biryani masala
- 10-12 cashews
Method:
- Wash and soak black chana overnight and keep it aside
- Wash basmati rice, drain water and soak for 30 minutes
- Chop spinach and tomato and keep ready
- Take a pan, add oil or butter or combo.
- Add whole spices (bay leaves, cinnamon, cloves, cardamom, star anise, black peppercorns) and saute for 1-2 minutes.
- Add mustard seeds and cumin seeds, let them pop
- Add cashew and fry them until color changes
- Add green chili pieces, ginger paste and curry leaves
- Add chopped tomatoes and mix
- Add turmeric powder, chili powder, coriander powder, biryani masala and dried methi (if you are planning to use)
- Mix well, cover and cook until tomatoes soften (1-2 minutes)
- If needed, add 1 tbsp water so that spices will not burn
- Add yogurt, mix well and cook until oil starts separating (2-3 minutes)
- Add soaked chana, chopped spinach and mix well
- Then add soaked rice and mix
- Add 1.5/cup (here, 3 cups water for 2 cups of rice) of water and add salt
- Here, you have three options:
- Continue to cook on stove
- Transfer it to the pressure cooker and cook
- Transfer to instant pot and cook
Enjoy yummy chana masala pulao with raita!
Back to Savi’s Kitchen!