Channa Pulav



A nutritious pulav that you can enjoy for a lunch along with some raita



  • Basmati Rice – 2 cups
  • Coriander leaves – 1 cup
  • Mint leaves – 1/4 cup
  • Kabuli Channa – 1/2 cup
  • Oil – 1/4 cup
  • Onions – 2
  • Tomatoes – 2
  • Garlic – 2-3 flakes (Since I like mild garlic flavor, I have only added 2-3 flakes, otherwise you can add more up to 6 flakes)
  • Green chillies – 2 to 3, depending on the spice level you prefer
  • Coconut – 2 tbsp
  • Chilli powder – 1 1/2 tsp
  • Salt to taste
  • Garam masala – 1/2 tsp
  • Cloves – 4
  • Cinnamon, powdered – 1 tsp
  • Cardamom pods – 2
  • Yellow food coloring – 1 pinch
  • Method
    Basic Preparation

    • Soak channa overnight in water. Next day, wash well and add half a tsp of salt and pressure cook. Drain the water well and keep aside
    • Chop all vegetables

    Preparing the masala

    • Grind one onion, coconut, chilli powder, garam masala, coriander leaves, mint leaves, garlic, and green chillies to a fine paste

    Preparing the Pulav

    • Wash rice well and soak it in water for 10-15 minutes. Drain well
    • Heat 2 tbsp of oil and add cinnamon, cardamom and cloves. When they splutter, add the rice and fry well for a couple of minutes
    • Pour 4 cups water, one and a quarter tsp of salt and a pinch of the food coloring. Cover with a lid and cook on low flame till the moisture dries up and the rice is nearly cooked
    • Heat 2 tbsp of oil and add the second chopped onion and fry till it turns golden brown
    • Add the ground masala paste and fry till the oil oozes out
    • Add salt, tomatoes and fry till the tomatoes become mushy
    • Add the cooked rice and channa and mix well. Let it remain on low flame for a couple of minutes

    Serve piping hot with raita and enjoy 🙂


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