Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)
photo by The UnModern Woman
- Ready In:
12 3/4 cup servings
- 3 cups basmati rice (soaked in water for at least 1/2 an hour)
- 1 (15 ounce) can chickpeas (Safaid Chanay) or (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
- 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.
Questions & Replies
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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.
RECIPE SUBMITTED BY
Mother of two. Self proclaimed food snob who is usually found in her kitchen, if not out in the city trying out new restaurants & bakeries.