Chutney channa pulao is a lunchbox favourite in many Indian homes; my home is no exception. It is a delight to make this. As the pulao is cooking, you will be able to enjoy the aroma permeating the house for a while. The refreshing aroma is a perfect indicator of the beautiful rice dish you will have.
This quick-to-make rice dish is a fragrant and tasty combination of coriander & mint chutney, a few spices, chickpeas and rice. In the lunchbox or not, this pulao is a people-pleaser.
- Basmati rice – 1 cup
- Chickpeas – 1 can or 1 cup soaked overnight
- Mint leaves – 1 cup, tightly packed
- Coriander leaves – ½ cup, tightly packed
- Green chillies – 3-4 or less depending on your preference
- Potato (large) – 1, cut into medium-sized pieces
- Onion – 1, thinly sliced
- Ginger-garlic paste – 2 tspns.
- Cinnamon – 1 bark
- Cloves – 2
- Cardamom – 1 pod
- Bay leaf – 1
- Oil/ ghee – 1 tblspn.
- Salt – to taste
- Water – 2 cups + 2 tbslpns. to make chutney
If you are soaking chickpeas overnight, pressure cook it with a little water for 1 whistle. Drain the water and keep aside.
If you are using the canned chickpeas, drain the liquid from the can. Wash the chickpeas well to ensure all that scum-like water is gone. Keep aside.
Wash and soak basmati rice for 30 to 40 minutes.
Grind green chillies, mint and coriander to a thick paste with some water. Keep aside.
In a pressure cooker or pan, heat oil/ghee.
Add the whole dry spices and sauté till fragrant.
Toss in the onions and stir it well, allow it to cook for about 10 seconds. Add ginger-garlic paste and mix well.
Keep sautéing till the raw smell leaves.
Now, toss in the potatoes, and allow them to cook for about 30 seconds.
Add the chickpeas and mix well to coat it completely.
Keep stirring and allow this to cook for a minute.
Add the ground chutney and give it a mix once again.
Drain the water from the rice; ensure all the water is drained before tossing rice into the pressure pan with the other ingredients.
Combine all the ingredients well.
Pour 2 cups of water and salt, and bring it to a boil.
Close the pressure pan/cooker with its lid. Cook for 1 whistle. Once done, turn off the stove.
Allow the pressure to release completely.
Open the lid. Give it a mix.
Serve hot with raitha, salad or curry.
- I used regular chickpeas, you could replace it with black chickpeas, butter/lima beans for variety.
- Green peas is another lovely addition to the pulao.
- Adjust water to rice proportion accordingly if you are making more than 1 cup rice.