Black Chickpeas Pilaf - Kala Chana Pulao
Ingredients
- 200 gm basmati rice
- 2 cups vegetable stock
- 150 gm brown chickpea (cooked)
- 100 gm paneer
- 3/4 cup coconut cream
- 1 tablespoon Oil
- 1 tsp ginger
- to taste salt
- 100 g onion sliced
- 1 tsp red chilli Kashmiri powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/4 cup coconut milk
Instructions
- Wash and soak rice for 20 minutes and keep aside. After 20 minutes discard water and use the rice as per recipe steps.
- Heat oil in a pan over medium-low heat.
- Add sliced onion, and chopped ginger cook for 2-3 minutes or until onion softens.
- Add the cubed paneer and saute for 1-2 minutes.
- Then add cooked/chickpeas, if using canned brown chickpeas drain them and use. Add turmeric powder and red chilli powder and ground cumin.
- Add rice and combine everything well to coat rice with spices and roast them slightly.
- Now add coconut cream, vegetable stock and thin coconut milk and stir to combine.
- Cover with a lid and when it starts to boil reduce the heat to low and cook pulao for 10 minutes.
- After 10-12 minutes when all the water from the rice is cooked and rice grain are cooked through remove the lid and squeeze fresh lime juice and coriander/cilantro leaves.
- Serve it in a bowl and top with chilled yogurt, green chutney and enjoy for a delicious quick and healthy lunch brunch or dinner.
Video
Notes
NUTRITION IN BROWN CHICKPEAS PILAF /KALA CHANA PULAO
Nutrition
Calories: 438kcalCarbohydrates: 45gProtein: 13gFat: 24gSaturated Fat: 14gCholesterol: 17mgSodium: 510mgPotassium: 498mgFiber: 3gSugar: 4gVitamin A: 368IUVitamin C: 6mgCalcium: 218mgIron: 3mg
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