Achari Chana Pulao Video by Tarla Dalal

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For those who love the complex interplay of spices in pickles, this Pulao will be a dream come true. Rice, fortified with kabuli chana, is perked up with an interesting assortment of spices ranging from nigella and fenugreek to fennel seeds and black cardamoms, along with some readymade spice powders too. But, the real twist in this recipe is the addition of a couple of spoons of aam ka achaar, which gives a really sprightly flavour and aroma to the pulao. Being quite flavourful by itself, this Achaari Chana Pulao can be served simply with a cup of curds, or perhaps a bowl of dal.

Recipe Description for Achari Chana Pulao, Pickled Kabuli Chana Pulao

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings

Ingredients

For Achari Chana Pulao
2 tbsp aam ka achaar
1/2 cup soaked and boiled kabuli chana (white chick peas)
1 1/4 cups long grained rice (basmati)
2 tbsp melted ghee
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
2 black cardamom (badi elaichi)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

For achari chana pulao

To make {span class="bold1"}achari chana pulao{/span}, blend the mango pickle in a mixer to a coarse paste. Keep aside.
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, big cardamom, cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, garam masala, salt and the prepared pickle paste, mix well and cook on a medium flame for 1 minute.
Add the rice, mix well and cook on a medium flame for 1 minute.
Add the 2½ cups hot water, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve {span class="bold1"}achari chana pulao{/span} hot garnished with coriander.