Achari Chana Pulao

                     Achaar means pickle and achaari means pickled taste. This Chana pulao has a pickle like taste and hence the name achari chana pulao. It can be made for parties or also be packed for lunch box as it is high on nutritional value and is easy to prepare.

                            

                     While most of the recipes call for the use of actual pickle being used my recipe does not involve any real pickle but, the taste comes from the use of amazing seeds that give the flavor of pickle and they are mustard seeds, cumin seeds, nigella seeds and fenugreek seeds. These are also used in Hyderabadi bagaare baingan, do check it out! And these seeds are also used in vegetable preparations like that of bhindi, aloo and gobi yielding achari bhindi, achari aloo and achari gobi respectively.

                     The other main ingredient in this dish is kabuli chana or chickpeas. Chana vegetable biryani was a recipe that I posted long, long ago that tastes equally delicious, do try it. This achari chana pulao can be eaten all by itself but tastes best with Dahi ki chutney (raita) .
Now, to the recipe :-

Ingredients:

1. Chickpeas - 1 & 1/2 cup
2. Rice - 500 gms
3. Onion - 1 no (large)
4. Mustard seeds - 1 tsp
5. Cumin seeds - 1tsp
6. Nigella seeds - 1 tsp (kalonji)
7. Fenugreek seeds - 1 tsp (methi dana)
8. Ginger garlic paste - 1 tbsp
9. Red chilli powder - 1 tsp
10. Turmeric powder - 1/2 tsp
11. Garam masala - 1 tsp
12. Coriander leaves - few
13. Salt - to taste
14. Oil - 1 & 1/2 tbsp

Method:

• Soak chickpeas for 4 to 5 hours or overnight in water.
• Drain the water and pressure cook chickpeas for atleast 3 whistles with little water and salt. Keep aside.
• Wash and soak rice grains for 15 to 20 minutes. Drain water and keep aside.
• In a cooking vessel, heat oil.
• Add all the seeds.
• Once they crackle, add onion and fry till soft and translucent.
• Add ginger garlic paste. Mix well.
• Add the cooked chickpeas along with the remaining spices - chilli powder, turmeric powder, garam masala and salt to taste.
• Add the soaked rice with just about enough water for cooking. You should be able to stir freely.
• Cover and cook on medium to low flame till no water remains while stirring occasionally.
• Cook on low flame for another 5 minutes.
• Garnish with coriander leaves and serve hot.

If you feel that your chickpeas have turned really soft and might get mushy during cooking then add them towards the end, i.e. after adding the rice.


                      You may also like to try  Bagaara khaana, Mixed fried rice, Lobia chawal, Boot pulao and Fitni pulao from My Mom's Kitchen!

Here's wishing you a great day and

Happy Cooking!!!