• ½ Cup basmati rice
  • 2 cups water
  • 150 g Chickpea cooked
  • 100 g onion sliced
  • 75 g Amritsari Vadi/Mungodi/Soya Nuggets
  • 1 Tsp Ginger Green chili paste
  • 1 Tsp ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • cinnamon stick 1 inch
  • 3-4 cloves
  • 1 Black Cardomom
  • 1 Star anise
  • 1 tsp kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • Coriander for Garnish


  1. Wash and soak rice for 20 minutes and keep aside. After 20 minutes discard water and use the rice as per recipe steps.
  2. Heat ghee in a medium pressure cooker over medium-low heat.
  3. Add cumin seeds, cinnamon stick, bay leaf, cloves, cinnamon stick, black cardomom, star anise followed by sliced onion, cook for 2-3 minutes or until onion softens.
  4. Add ginger and green chili paste
  5. Add the chickpeas, turmeric powder and red chili.
  6. Then add the rice and stir to coat well with spices and ghee.
  7. Add 350ml of water and mix well.
  8. Now add chopped coriander, Amritsari wadiyan or Soya Nuggets and 1/2 lemon&’s juice.
  9. Cover the lid of pressure cooker and cook for until 2 whistles or 10 minutes. Slowly release the pressure after switching off the heat and gently fluff the rice. Serve this chana pulao hot with a chilled bowl of plain yogurt or Veg raita for a quick comfort meal

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