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    You are in: Home / Recipes / Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf) Recipe
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    Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)

    Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf). Photo by Bint e Naeem

    1/3 Photos of Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Bint e Naeem's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    3/4 cup ...

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a pan & fry onions till they turn golden brown.
    2. 2
      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.
    3. 3
      Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Serve it your favorite chutney or raita.
    8. 8
      Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on February 12, 2011

      55

      I had this recipe printed and sitting in my cookbook for over a year. I finally made it last week and I wish I had sooner! This is a very delicious and tasty dish that I know I will go to over and over. Love the flavors and the smells and goes well with soooo many things! We love it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2010

      55

    • on March 29, 2009

      45

      I didn't think this was phenomenal, but I liked it. I finely minced some ginger and garlic to add in place of the ginger-garlic paste, and I used brown basmati rice. Other than that I did everything just as described. I did find that this took longer to cook than described (I did use brown rice, so, fair enough). I served this with your tamarind/cilantro sauce and potato kebabs and my own raita. Delicious as a meal, and the sauces made it more complete I think. I would suggest serving this with a sweet chutney (which I am currently out of); I think that would really round out the dish! My overall opinion of it was that it was good/tasty, but that with all the spices and the time that it took to make I wish it had been better. I will say, though, that my American palette is not used to these flavors and that could certainly have something to do with it. Thanks so much! I have really enjoyed making your dishes! Reviewed for PAC Spring 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)

    Serving Size: 1 (213 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 401.8
     
    Calories from Fat 191
    47%
    Total Fat 21.2 g
    32%
    Saturated Fat 3.3 g
    16%
    Cholesterol 3.9 mg
    1%
    Sodium 715.8 mg
    29%
    Total Carbohydrate 46.8 g
    15%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.2 g
    9%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    ginger-garlic paste

    black cardamom pods

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