Pakistani Style Chanay Ka Pulao Chickpeasgarbanzo Beans Pilaf Recipes

PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)

Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf) image

This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.

Provided by The UnModern Woman

Categories One Dish Meal

Time 55m

Yield 12 3/4 cup servings, 12 serving(s)

Number Of Ingredients 15

Ingredients

3 cups basmati rice (soaked in water for at least 1/2 an hour)
1 (15 ounce) can chickpeas (Safaid Chanay) or 1 (15 ounce) can garbanzo beans (Safaid Chanay)
1 cup oil
1 medium onion (sliced)
3 teaspoons cumin seeds (zeera)
1 teaspoon ginger-garlic paste (Lehsan Adrak)
3 teaspoons salt
2 teaspoons red chili powder
3 black cardamom pods (bari elaichi)
1 teaspoon clove (laung)
2 cinnamon sticks (Dalchini)
1 1/2 cups yogurt
3 teaspoons anise seed (saunf)
1 teaspoon garam masala powder
3 1/2 cups water

Steps:

Heat oil in a pan & fry onions till they turn golden brown.
Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
Serve it your favorite chutney or raita.
Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.

PAKISTANI PULAO RECIPE BY TASTY

Pakistani Pulao Recipe by Tasty image

Here's what you need: basmati rice, chicken, yogurt, cumin seeds, onions, mint leaves, green chiles, coriander seed, chili flakes, turmeric, salt, ginger, garlic

Provided by Nimra Shahab

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 lb basmati rice
1 lb chicken, washed and cleaned
1 cup yogurt
1 teaspoon cumin seeds, crushed
2 onions, finely chopped
5 mint leaves
5 green chiles
1 teaspoon coriander seed, crushed
½ tablespoon chili flakes
½ teaspoon turmeric
salt, as required
½ tablespoon ginger, minced
½ tablespoon garlic, minced

Steps:

Fry onions in a shallow skillet until light brown. Set aside a few bits for garnishing and once the remaining is golden brown, add When the onion turns golden brown add chicken and fry until golden.
To this, add ginger and garlic and saute. Once combined, add salt, cumin seed, coriander seed, chili flakes and turmeric. Once the oil starts to appear along the top, add 1 cup water and let boil.
To this, add green chilies and mint leaves. Then add the soaked rice in the pot once the quantity of water is enough for the rice to get cooked. Cook on high flame until the water is reduced.
Cover the lid and let the rice cook on low flame for about 15 minutes.
Serve warm alongside fresh vegetables and yogurt.

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