Achari Chana Pulao/ अचारी चना पुलाव
Achari Chana Pulao is Also Known as Pickled Chickpea Pulao, Pickled Chana Pilaf
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About Achari Chana Pulao
Achari Chana Pulao is a vibrant, aromatic, and hearty dish that will instantly become a favorite in your weekly meal rotation. This one-pot wonder is perfect for those looking for easy recipes that don’t compromise on flavor or nutrition. Packed with protein-rich chickpeas and fluffy basmati rice, it’s a wholesome, vegetarian meal that checks all the boxes for a balanced dish choice.
What makes this dish special is the use of pickling spices—mustard seeds, nigella, and fennel—giving it a tangy, mouthwatering twist that sets it apart from regular rice dishes. The spices not only add depth and complexity but also enhance the aroma, making each bite an experience of flavor. Whether you're looking for quick dish ideas for daily meals or a comfort food to satisfy your taste buds, Achari Chana Pulao is the answer.
If you’re pressed for time but still want a filling, nutritious meal, this dish is an excellent option. It’s an easy dish for meal prep for the week that can be made in under an hour, offering a great combination of carbs and protein. Plus, it’s kid-friendly and perfect for families who enjoy healthy home-cooked food that appeals to all ages. You can customize the recipe by adding extra vegetables like carrots or peas for an even more vibrant, nutrient-packed meal.
Whether it’s for a busy weekday dinner or a meal to plan ahead for the week, Achari Chana Pulao fits seamlessly into your meal planning routine. It’s a dish that offers the right balance of comfort, nutrition, and flavor—ideal for those striving to make healthier food choices without sacrificing taste!
Recipe of Home Cooked Achari Chana Pulao/ अचारी चना पुलाव
Easy Step-by-Step Instructions for making Achari Chana Pulao at Home.
Preparing the Rice and Chickpeas: Begin by rinsing the basmati rice thoroughly and soaking it for about 15-20 minutes. If using dried chickpeas, soak them for 6-8 hours or overnight. If using canned chickpeas, rinse and drain them well. (Time: 15-20 minutes for rice; 6-8 hours for dried chickpeas)
Tempering the Spices: Heat oil or ghee in a large pan or pressure cooker. Add mustard seeds, nigella seeds, cumin, and fennel seeds. Let them splutter for 30 seconds. Add finely chopped onions and sauté until golden brown. (Time: 5-7 minutes)
Cooking the Masala: Add ginger-garlic paste and green chilies to the pan, sautéing for another minute. Then, add chopped tomatoes and cook until they soften and blend into the masala. Add turmeric powder, coriander powder, garam masala, and salt. Stir well and let the masala cook for 2-3 minutes. (Time: 3-5 minutes)
Adding the Chickpeas: Once the masala is ready, add the soaked or canned chickpeas. Stir well to coat the chickpeas with the spices. Let them cook with the spices for 2-3 minutes to absorb the flavors. (Time: 2-3 minutes)
Cooking the Rice: Add the soaked rice to the pan and stir gently to mix with the chickpeas and spices. Pour in water, ensuring it covers the rice by about 1.5 times. Bring the water to a boil, then reduce the heat to low. Cover the pan with a lid and let it cook for 15-20 minutes until the rice is fully cooked. If using a pressure cooker, cook for 1-2 whistles. (Time: 15-20 minutes for pan; 5-6 minutes for pressure cooker)
Garnishing and Serving: Once the rice is cooked, turn off the heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork to separate the grains. Garnish with fresh cilantro leaves and serve hot. (Time: 5 minutes)
Total Time: Approximately 40-50 minutes, depending on your cooking method.