Lahori Chana Pulao Recipe
Lahori Chana Pulao Recipe
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00:00So there is no end to this Pulao, so today we are going to share a very easy recipe of Chickpea Pulao with you.
00:06So let's start.
00:08So now we have a bowl of white chickpeas, we have washed them well and soaked them for 3 hours.
00:14Approximately 2.25 jugs of water and we don't want to waste this water, we will cook in it.
00:19And with this 2 big cups of Basmati Rice, we will also wash them well and soak them for about 1 hour.
00:26Now to make its stock, we will add 1 tbsp of Dry Coriander Powder, 1 tsp of Whole Cumin Seeds, 3-4 Bay Leaves, 1 tsp of Whole Black Pepper, 5-6 Cloves, 2 Bay Leaves, a small piece of Mace, and 2 Black Cardamoms.
00:42And with this 1 tbsp of Salt and 2 tsp of Ginger Garlic Paste.
00:46Try to make sure that if the salt is right, the chickpeas will also get cooked well.
00:50Now we will cook it on high flame until the water comes to a boil, we will not put it in the pressure cooker.
00:55And you can also add all these whole spices in a bag and add.
00:58So as you can see, the water has started to boil, we will remove all the foam that will come on it.
01:04Now we will cover it and cook it on medium flame for half an hour.
01:08So it took a total of 40 minutes, the chickpeas have been cooked well, now we will take out all the whole spices in it and we don't want to waste its stock.
01:16Now we will prepare the tempering and spices for the rice together, for which we will take a pan, add half a bowl of oil and add 2 medium chopped onions.
01:24When the onions are brown, we will add a little chopped ginger, 2-3 green chilies and 1 medium chopped tomato.
01:30We will fry it for 1-2 minutes.
01:32Now it is the turn of spices, 1 tsp of Dry Coriander Powder, 1 tsp of Red Chilli Powder, 1 tsp of Garam Masala Powder and 1 tsp of Roasted Cumin.
01:42And to give a little spicy flavor, we will also use a little tamarind.
01:46Now after mixing it well once, we will add half a bowl of chickpea stock so that the onions and tomatoes are well cooked and we will cover it and give it a 5-minute steam.
01:55So as soon as the onions and tomatoes become a little soft, we will add 5 tablespoons of curd and with this we will add the remaining stock and chickpeas.
02:02Now as soon as the stock starts boiling, we will add our soaked rice after staining it well.
02:07Now mix the rice well with light hands and at this time you have to taste the salt, if we feel less now, then we will add half a teaspoon more.
02:15And from which city are you watching this video, be sure to tell in the comments so that we can thank you.
02:19Today's special thanks go to Annie Mirpurkhas, Hussain Telamgana, Adnan from Dubai and Farah from Lahore.
02:26We will cook it on high flame until its water dries up.
02:29So as you can see, 90% of the water has dried up, now we will steam it for 5-10 minutes on low flame.
02:36The steam has dried up, now we have to mix the rice well with light hands, all the spices should mix well.
02:42And as you know, it is time, bring the plates and take this hot chickpea pulao.
02:48Now eat it with raita, shami or korma, with whomever you want to eat.
02:52If you like the video, then like and share it and after eating this, you will say, the taste has come.