Chutney channa pulao is a lunchbox favourite in many Indian homes and mine 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 meal awaiting you.
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 crowd 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.