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Recipes >> Rice, Biryani, Pulao Recipes > Achari Chana Pulao by Chef Zubaida Tariq

Achari Chana Pulao

Achari Chana Pulao
Prep Time
10 - 15 Mins
Cook Time

45 - 50 Mins

Tasty chickpeas rice dish is a good change for lunch. Serve it with kachomber salad and raita or chutni to enjoy its taste more.
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Source:  Chef Zubaida Tariq In Handi On Masala Cooking TV Channel
13 Ratings
3 out of 5 stars
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  • Chickpeas 1 cup
  • Oil 1 cup
  • Rice 3 cups
  • Onion 4 (finely sliced)
  • Lemon 4
  • Green chilies 8 (sliced)
  • Bay leaves 8
  • Mint 1 bunch (sliced)
  • White cumin 1 tsp (roasted and ground)
  • Brown sugar 1 tsp
  • Nigella seeds 1 tsp (roasted and ground)
  • White vinegar 1 tbsp
  • Ginger garlic paste 1 tbsp
  • Red chili flakes 1 tbsp
  • Mustard seeds 1 tbsp (roasted and ground)
  • Black pepper ½ tbsp (crushed)
  • Salt to taste

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Cooking Directions

  1. Boil soaked chickpeas.

  2. Add finely chopped mint, salt, green chilies and white vinegar to rice.

  3. Boil rice until 1/3 cooked.

  4. In a cooking pot, add some oil and sauté onion.

  5. In half of the sautéed onion, add ginger garlic paste, lemon juice, chick peas, red chili flakes and mustard seeds and sauté.

  6. Now put remaining green chilies, brown sugar and curry leaves.

  7. Grease the bottom of a separate pan add a layer of half of the rice.

  8. Then add a layer of chickpeas.

  9. Add lemon juice and mint.

  10. Spread the remaining rice and top with mint leaves and squeeze the juice of a lemon.

  11. Cover and simmer for 5 minutes.

  12. Now dish out and sprinkle the fried onions and serve with the yogurt.

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