I have many many recipe books. So many, that I can start a library with them. Earlier when I used to visit bookshops, I used to go directly to the cookery books section. Comics, Classics, Fiction – everything was given a miss.
This went on for a long time, and finally it came to a point where hubby refused to take me to bookshops! His reason was valid – there were so many cookbooks at home and yet I keep buying more. And worse, I don’t use them much!
So now, thanks to the free recipes accompanied by beautiful pictures in blogs and the internet, the book-buying craze has come down. And now, I concentrate more on cooking from the books I have!
Chana pulav is from one of the cookbook collection. Its a perfect lunchbox recipe and its perfect for this week’s Blogging Marathon theme too.
Check out the other Blogging Marathon participants for more recipes and more themes.
Recipe Source: Mallika Badrinath’s ‘Rice Delights’ book
Serves : 2-3
- Basmati Rice : 1 cup
- White kabuli Chana : 1/2 cup
- Onions : 2
- Tomatoes : 3 big
- Kasuri methi : 1 tbsp
- garam masala powder : 1/2 tsp
- Bay leaf, cinnamon stick, cloves : 1-2 each, optional
- ghee : 1 tbsp
- pearl onions : 10 (I used 1 big onion)
- red chilies : 4-5 (or per taste)
- Cumin seeds : 1 tsp
- Garlic : 4-5 flakes
- Coconut : 2 tbsp (I added this, but felt it would be better to skip)
- Wash and soak chana overnight and pressure cook for 6-7 whistles or until cooked thoroughly. Keep aside.
- Wash and soak the rice for 10 minutes. Grind the three tomatoes into a puree. Grind the items in the ‘to grind’ list into a smooth paste. Keep aside.
- Heat ghee. Add cloves, cinnamon, bay leaves. Add onions and garlic and saute till brown. Add the ground onion-coconut masala paste. Fry for 3-4 minutes, until the raw smell goes away.
- Add the tomato puree, garam masala powder, kasori methi, salt and chana. Cook for a further 3-4 minutes.
- Drain water from the rice and add it. Add one cup of water (tomato puree + water = 2 cups, double that of rice) and cover and cook till rice is done. I usually transfer the rice to a pressure cooker or rice cooker at this stage.
- Serve with a simple raita.
- Blogging Marathon, under Cooking with Chana Dal theme
- Susan’s MLLA, hosted this month by Simone of Briciole
- Swati’s Favorite Recipes, hosted by Amrita of Sweet n Savory
11 thoughts on “Chana Pulav”
I understand the urge to buy books, though for me it’s not cookbooks. Starting a library is not a bad idea ;) Thank you so much for contributing this lovely dish to My Legume Love affair,
This is my all time favorite Biryani..very nutritious and wholesome. Thanks for sharing this amazing recipe.
Delicious looking Chana Pulao.. Looks yumm.
I love Chana Pulao. Very nice pics. :)
Never get bored of this flavourful pulao, inviting.If you dont have cookbooks we arent foodies na:p.
These days hubby says I can start an exclusive ‘cookery only ‘ bookshop. I still buy cookbooks and seem to be obsessed with them!
The rice looks fantastic Rajani :)
what a beautiful picture Rajani, even i like to buy cook books but did’nt try much from them. Chana pulav looks spicy and aromatic recipe…
This looks like biryani. Fab job
healthy and delicious one – photos are so inviting!
Oh my gosh I am in love with your white set up Rajani, so well done. The rice is so perfectly blended and inviting!..
This looks spicy and nice. Am a big fan of Mallika Badrinath.