Chana Pulao (Spiced Chickpeas & Rice Pilaf) With Pomegranate Raita



Sinfully Spicy - Chana Pulao (Ric & Chickpea Pilaf) With Pomegranate Raita(Yogurt)

All I think of at the first sight of pomegranates in the grocery stores is to fold the plump ruby jewels with sweetish velvety yogurt and pair the raita with some kind of a spicy pilaf. To me, pulao/pilaf is a very ‘to taste’ thing in indian cuisine. It is like an assortment of things with any sort of grain, mostly rice in our case – quick, one pot but hearty. On days when mom was not in much of mood to cook, she would make some kind of a pulao – with vegetables, beans, dried lentil nuggets or chicken. There would be pickles, salad and raita to serve along.

Come November and the knock of winter winds brought with itself a sudden rush of green and fresh produce in the vegetable bazaars of Delhi.After long, humid and harsh summers,the next few months presented a respite and a chance to indulge in cooking and eating.On few Saturdays I would accompany mom to the sabzi bazaar. Wrapped in my favorite pashmina shawl, we walked out of the house for an early evening stroll and later to purchase vegetables for the week.Those few hours were spent inhaling the crisp autumn air and watching how the nip in the air got people out of their homes, the pleasing sights of street food carts beaming with everybody, eating, chatting and sharing a quick snack with families.We stopped here and there to get buy and bargain fresh eggs, bread and dairy before reaching the sabzi bazaar.Most of the faces at the bazaar were known, for it has been a place of trade between the same set of people for decades.

Mom would patiently listen to household stories of few sabzi wallas(vendors), of their children not studying at school or the gas prices going up. Few complained about government not doing much for the poor and few praising their farms for such fine produce. In India, such is a way of life, so may day-to-day people slowly connect to your life and you do not even realize, it is how the society operates.I always loved to tag along with her for grocery trips just to observe how she would choose vegetables – touching them, sniffing a few, closely inspecting each piece below the flickering bulbs on the stalls of thela-wallas (street vendors with wooden wheeled carts),she took her time to select. If few of the vendors were in a mood, they would slice off a couple of apples or pluck few greens and let her taste before buying.Thick,dark-skinned capsicum to yellowish cauliflower heads to fragrant methi (fenugreek) and soa (dill) bunches to ruby kashmiri anar (pomegranates) and apples, each sample of produce brought with itself an opportunity for deliciousness.

The onset of winters also meant there would be lots of wholesome,hearty meals in the house full of warm spices and herbs. There would be exotic,rich curries and layered biryanis and indulgent desserts. Mom would make a lot of quick rice dishes to keep our stomachs nourished & satisfied. The house would be enveloped in the pungent aroma of mustard oil and earthy fragrance of basmati rice bubbling on the stove. This is one of her favorite recipes which I have changed to our liking over the years, she did not add bell peppers or potatoes, but I love the combination of both of these with chickpeas and rice so I do it more my way now. A weekly regular in our house with all kinds of variations each time.

Ingredients (Serves 3)

You could use canned chickpeas and cut down the cooking time to half but I recommend starting with dried chickpeas and cooking them in water because the resultant delicious stock will flavor the rice immensely.

For the Chickpeas (Skip this step if using canned chickpeas)

  • 1 cup dried raw chickpeas
  • 2 + 1/4 cups water
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1/2 tsp oil

For the Pulao(Pilaf)

  • 3/4 cup basmati rice
  • 1.5 tbsp plain whole milk yogurt (skip for vegan)
  • 1/4 tsp garam masala
  • 1/2 tsp kashmiri red chili powder (or paprika, this gives the color not the heat)
  • 4 tbsp mustard oil (or use canola/vegetable/olive oil)
  • 1/2 ” cinnamon stick (indian cinnamon is very sharp so I use less, adjust if using sweet cinammon)
  • 1 small twig of mace
  • 1 indian bay leaf (or regular bay leaf)
  • 2-3 cloves
  • 1 black cardamom, cracked open
  • 1/2 cup heaped chopped onions
  • 2 garlic cloves, finely chopped
  • 1/2 cup fresh tomatoes, finely chopped
  • 1/2 tsp red chili powder(adjust to taste)
  • 1-2 medium potatoes, cut in quarters
  • 1 tsp grated fresh ginger
  • 1 small red bell pepper, cubed
  • salt to taste
  • 1 tsp kasuri methi (dried fenugreek leaves, crushed)
  • 1-2 tbsp ghee to finish(optional, skip for vegan)
  • Chopped cilantro to garnish
  • Optional – golden raisins, silvered almonds, cashews.

Method 

Soak the chickpeas in enough water overnight or atleasrt 8-10 hours.Drain & discard the water and add the chickpeas to the pressure cooker along with baking soda, salt, water and oil. Pressure cook for 2-3 whistles on medium heat or till chickpeas are fork tender. The cooking time and number of whistles will depend on quality and size of the chickpeas and alson on pressure cooker. I use small variety chickpeas which pressure cook in about 20 minutes. If you do not have a pressure cooker, use a heavy bottomed pot with lid or your dutch over to cook the chickpeas for roughly 45-50 minutes or till fork tender. Once the chickpeas are cooked,drain and reserve the liquid (stock). Set aside.

Skip the above steps if using canned chickpeas. Open up the can and run the chickpeas under a stream of water, drain and set aside.

Wash the basmati rice under 2-3 times under a running stream of water till the water runs clear. Soak in 1.5 cups of water for 15 minutes. (You can do this while the chickpeas are cooking). Also, mix the yogurt with garam masala and kashmiri red chill powder. Set aside. If making for vegans, skip the yogurt and add these spices when you add the tomatoes.

In a wide bottomed heavy pot with lid (I use my 3 qt dutch oven), heat up the mustard oil on medium till you see little ripples on the surface and the raw smell goes away. Add cinnamon,mace bay leaf and cloves and cardamom. Wait till they crackle and you smell a nice aroma. 10-15 seconds. Add the onions and garlic next. Cook till they are light brown. About 5-6 minutes. Add the tomatoes next along with red chili and turmeric powder. Cook for 2-3 minutes just till the tomatoes begin to soften. Reduce heat to low and add the yogurt mixed with spices. Do not stir immediately else yogurt will curdle. Wait for 30 seconds and gently on low heat(very important) incorporate the yogurt in the masala. Cook for another 1-2 minutes on low heat till the masala starts getting shiny and turning deep reddish- brown in color. Add the potatoes & ginger next and cook along with the masala for another 1-2 minutes.

Next, drain & discard all the water from the soaking rice and add soaked rice and chickpeas to the pot. Do not stir. Measure and add the required quantity of stock (reserved from boiling chickpeas) to the pot. The quantity of stock added should be added as required by your variety of rice(My rice variety cooks in 2:1 ratio of rice to water, I add 2 tbsp extra stock ). (In case you are using canned chickpeas, add chicken/vegetable stock or plain water).

Once you have added the water, check and adjust the salt of the liquid (normally it should be little extra salty at the beginning since the rice will soak up the stock). Also add crushed kasuri methi to. Gently stir now (else the soaked rice will break) and let the rice soak in stock for another 15 minutes.

Once the rice has soaked, cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat to low and let cook covered for another 8 minutes. After 8 minutes, open the lid and add the bell peppers to the pot and very lightly mix them in with the help of a fork. Cover and let cook on low for another 2 minutes. After this, put off the stove and let sit for atleast 15 minutes.

Open the lid and add the ghee (if using) along with cilantro, nuts (if using), raisins(is using) on top and gently fluff the rice with fork.

Serve warm with raita(recipe below), salad and pickle.

Pomegranate Raita (Spiced Yogurt)

Ingredients (Serves 3)

  • 1 cup whole milk plain yogurt,cold
  • 1 tsp granulated sugar (or to taste)
  • 1/4 tsp heaped roasted cumin powder
  • a light pinch of dried mint leaves, crush to dust between hands (optional)
  • 1/2 tsp chaat masala (a tangy spice mix available in indian/pakistani stores or online)
  • 1/2 tsp black salt (this salt is tangy, substitute with regular)
  • 1/4 tsp red chilli powder (or cayanne, adjust to taste)
  • 1/2 cup fresh pomegranate seeds (or more/less you like)
  • salt to taste
  • Few fresh cilantro leaves, finely chopped

Method

Beat the yogurt with everything except the pomegranate seeds & salt to smooth. I like the raita thick but if you can thin it with little water if you like. Refrigerate the yogurt for 20 minutes.Just before serving mix in the pomegranate seeds and salt. Sprinkle cilantro. Serve.

15 thoughts on “Chana Pulao (Spiced Chickpeas & Rice Pilaf) With Pomegranate Raita

  1. Love the recipe and loved reading your story. Funny how simple childhood activities evoke such strong emotions years later…

  2. FrugalHausfrau – Twin Cities – Hi, I'm the Mollie, the Frugal Hausfrau. In a moment of insanity, I decided to put my two cents worth out there and start this blog about frugal shopping and cooking. See, years ago, my daughter showed me a few blogs about bringing in dinners on a budget. I thought, “Weeeeel, maybe I could do that! I’ve been doing that all my life.” (Yeah, my head talks to me like that.) I had no computer skills, no photography skills and a crappy camera. Seriously, I didn’t even know how to upload a photo, let alone edit one. I don’t know if I’ve done any better than those other blogs or not, but I’ve persisted. Over the years, my blog has grown and grown up. It’s given me a platform to share tips and recipes that might help you save some hard-earned cash all while eating well. It’s also given me a platform to connect and visit with you! I love chatting with you and hearing your comments. I've been cooking since I was tall enough to pull up chair to stand at the counter, sink and stove – over 50 years now, and I never tire of reviving the old or exploring the new. So I’ll keep giving you my quirky Grandma recipe box, a mix of new and old, and I hope you’ll keep following along! I love that you’re here for the ride, and thank you!
    Frugal Hausfrau on said:

    Such a beautiful recipe and a lovely story. I am consumed with a need to gather up what ingredients I can find to replicate it as best I can…Thanks so much for sharing this comfort food of yours.

  3. Pomegranate is a fruit I haven´t been introduced to in my childhood (it´s not a part of German or French cuisines that I grew up with :-)), so any dish with pomegranate in it seems to be sort of enchanted by that gem like little ruby seeds – no exception here. A very, very beautiful recipe!

    • Oh you should totally give pomegranates in spiced yogurt a chance. I am sure you will like them . Thank you

      • Oh, in recent years, I´ve tried, just not in yoghurt – but this, I definitely will!

  4. Lail | With A Spin – I am a mom, wife, daughter, sister, niece, a Tech management professional with one of the big four and now a blogger(www.withaspin.com). My outlook on life is elegant yet casual, Chic yet simple, Sophisticated yet fun. Originally from Bangladesh, a committed lover of family, creativity, and nature. In today’s fast-paced world, it can be hard to find the time to sit down or to just slow down for a minute to celebrate & enjoy daily life. I am starting this blog as a creative outlet and an expression of many things I enjoy in life: family, creativity, food. If you’re new at my space, www.withaspin.com, you can subscribe for free to With A Spin by RSS feed or via email subscription (see right menu bar on the Home Page) or follow me on Facebook(www.facebook.com/withaspin).
    Lail | With A Spin on said:

    Warm, wholesome and inviting pilaf. Love the boost of color in the raita.

  5. What an awesome dish your Mom put out when she didn’t feel like cooking. I would be jazzed to have this. Smiling. My sons would have disliked going shopping with your Mom. I live in a smallish town and I have a public job. So I know a lot of people. My sons thought shopping too far far too long because I had to chit chat like your Mom did/does.

    • Ha ha…you know I used to think about your kids too but secretly I enjoyed them once in a while. Thank you for stopping by!

  6. rheena74 – Sudden interest in the culinary world has led me here....well actually I came across some beautiful food blogs which were absolutely mesmerizing! and then came Jamie Oliver,Gordon Ramsay..Kylie Kwong....but you will be surprised that I never really cooked much of my life..I even used to stay away from the kitchen cos I could never cut onions the same thickness! But after having 2 kids, a boy and a girl.. My interest in healthy eating was stirred. Weird they don't teach you healthy eating in med school ! ;) I started this blog firstly so that I can find the recipes I've tried and tested easily.. And so that my friends can access it easily too. I love a cooking challenge and though I had started off just cooking but the plating part came on after watching season after season of Masterchef Australia! After that I've been on a roll! ;) Anyway I try posting regularly when I find the time and many recipes are after work kind of recipes, so I hope you guys will try them out and leave your comments. Live strong and live with passion!
    Rheena on said:

    Hi tanvi. Thanks for the recipe. Made it last night and we loved it.

  7. Pingback: Homemade Chaat Masala (Hot & Tangy Spice Blend) – Sinfully Spicy

  8. Hi Tanvi

    Thank you for sharing this ‘burst of flavours’ recipe. I tried this 2 weeks ago. I wished I could’ve captured my Husband’s look when he had his first bite ! He was all wide-eyed and kept praising how delish his lunch was! Thank YOU for sharing this once again Tanvi! We thoroughly enjoyed them, great combo together!

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