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Achaari Chana Pulao Recipe

Achaari Chana Pulao
How to make Achaari Chana Pulao

Achaari Chana Pulao Recipe: Achaari Chana Pulao is a dish that's not just a meal, but a culinary journey! Tender grains of rice, tossed with a medley of chickpeas, crisp veggies, and an array of spices, pay homage to the beloved Indian achaar. Each mouthful of this dish is like a rollercoaster ride for your taste buds - tangy, spicy, and oh-so-satisfying.

  • Recipe Servings2
  • Easy

Ingredients of Achaari Chana Pulao

  • 1 Cup Basmati rice, soaked for 30 minutes
  • 1 cup cooked chickpeas
  • 1 onion, finely chopped
  • 1 tomato, diced
  • 1/4 cup mixed vegetables (carrots, peas, mushrooms and bell peppers), finely chopped
  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 2 tbsp achaar (pickle) of your choice
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder (adjust to taste)
  • 1 tsp ground coriander
  • Salt to taste
  • Fresh coriander leaves, chopped, for garnish
  • Lemon wedges, for serving

How to Make Achaari Chana Pulao

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Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
Add the chopped onion and saute until it turns translucent.
Stir in the ginger-garlic paste and cook for a minute until fragrant.
Toss in the diced tomatoes and let them cook down until they soften.
Add the mixed vegetables and saute for a few minutes until they begin to tenderize.
Add the achaar, turmeric powder, red chilli powder, ground coriander, and salt. Mix well.
Gently fold in the cooked chickpeas. Drain the soaked rice and add it to the pan. Stir gently to coat the rice with the aromatic mixture.
Pour in 2 cups of water and bring the mixture to a gentle boil. Lower the heat, cover the pan, and let the pulao simmer for about 15-20 minutes or until the rice is cooked and fluffy.
Once done, give the pulao a gentle fluff with a fork and let it rest, covered, for a few minutes.
Garnish with freshly chopped coriander leaves and serve hot with lemon wedges on the side.
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