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Monday, January 2, 2017

Chana Pulao

Serves 3 - 4
Preparation Time: 1 hour


  • 1 and 1/2 cups of basmati rice
  • 1/2 cup Chana Dal (Split Bengal Gram)
  • 4 cups of water to cook rice (or 4 cups of mutton stock)
  • 1 cup sliced onion
  • 1 medium tomato chopped
  • 2 teaspoon ginger & garlic paste
  • 1/4 teaspoon turmeric powder
  • 2 green chilies chopped
  • 1 teaspoon whole cumin seeds
  • Whole Spices: a 1-inch piece of cinnamon, 2 cardamoms, 3 cloves, 1 bay leaf
  • 1 tablespoon lemon juice
  • 1/4 cup chopped mint leaves
  • 5 tablespoon cooking oil
  • Salt to taste

  1. Wash and soak the rice for 30 minutes, and separately soak chana dal also for 30 minutes.
  2. Heat oil in a large saucepan and add all the whole spices given in the above list along with 1 tsp whole cumin.
  3. When it starts to splutter add sliced onion and fry till light golden. Add 2 tsp ginger & garlic paste and fry for few seconds. Now add tomatoes, green chilies, turmeric powder and mint leaves. Fry till tomatoes soften.
  4. Add 4 cups of water or mutton stock and bring to a boil. To the water add salt, lemon juice and soaked lentils. Place the lid and cook on medium heat for 5 minutes.
  5. After 5 minutes add soaked rice, stir well, cover and cook till all the water dries up and rice is well cooked.
  6. Open the lid and with a ladle...loosen the sides and gently stir the rice to allow the trapped steam to escape and rice becomes nice and dry. Remove from heat but keep the rice covered for another 10-15 minutes before serving.  

You can also try my other rice recipes:


  1. Can I make this in a pressure cooker?

    1. If you are confident with cooking rice in pressure cooker...then this can be made in a cooker

  2. One thing i want to say about your blog post that you have done good work on your blog as i am able to see here about Chana Pulao which is pretty impressive to see here, keep doing well and keep updating....Online chicken shop gurgaon

  3. It's really a quick tasty and easy lunch

    1. I need to know why my pulao always becomes sticky and mushy in spite of adding proper amount of I going wrong with flame..I cook on low medium flame..please help.