Ashk Chana Pulao 280g

Ashk Chana Pulao is a flavorful and aromatic rice dish that combines the goodness of chickpeas (chana) with fragrant basmati rice, onions, and spices. The term „Ashk“ refers to the onions used in the preparation, which are often a key component of the dish. This pulao is perfect for a wholesome meal and pairs well with raita or a simple salad. Here’s how to make it:
Ingredients:
For the Rice:
1 cup basmati rice
1 1/2 cups water (adjust based on the rice quality)
1 bay leaf
2-3 green cardamom pods
1-inch cinnamon stick
4-5 cloves
Salt to taste
For the Chana (Chickpeas):
1 cup cooked chickpeas (or canned, drained, and rinsed)
2 medium onions, thinly sliced
1 tomato, chopped
1-inch piece of ginger, finely chopped
4-5 cloves of garlic, finely chopped
2 green chilies, slit
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
2-3 tbsp oil or ghee
Fresh coriander leaves for garnishing
Instructions:
Cook the Rice:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 20-30 minutes, then drain.
In a large pot, heat 1 tablespoon of oil or ghee. Add bay leaf, cardamom pods, cinnamon stick, and cloves. Sauté for a minute until fragrant.
Add the drained rice and sauté for 2-3 minutes, ensuring the rice is well coated with the spices.
Add 1 1/2 cups of water and salt to taste. Bring to a boil, then lower the heat, cover the pot, and simmer for about 15 minutes or until the rice is cooked and all the water is absorbed.
Once done, fluff the rice with a fork and set aside.
Prepare the Chana (Chickpeas):
Heat oil or ghee in a large pan. Add cumin seeds and let them splutter.
Add the thinly sliced onions and sauté until they turn golden brown. This caramelization adds a deep flavor to the dish.
Add the ginger, garlic, and green chilies. Cook until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for a minute to let the spices bloom.
Add the chopped tomato and cook until it softens and integrates with the spices.
Add the Chickpeas:
Add the cooked chickpeas to the onion-tomato mixture. Stir well to coat the chickpeas with the spices.
Cook for 5-7 minutes, allowing the chickpeas to absorb the flavors.
Sprinkle garam masala and mix well.
Combine Rice and Chana:
Gently fold the cooked rice into the chana mixture. Mix carefully to ensure the rice grains remain intact and don’t break.
Cook on low heat for another 5 minutes, allowing the flavors to meld together.
Garnishing:
Garnish with freshly chopped coriander leaves.
Serving:
Serve Ashk Chana Pulao hot with raita, pickles, or a simple salad. It’s a complete meal on its own, perfect for lunch or dinner.
Enjoy this delicious and satisfying dish!