Achari Chana Pulao

Pickles make a great and delicious side dish when eating Indian food. We all know they enhance the taste of food and excite our taste buds. So when I read Tarla Dalal's recipe to prepare a delicious chickpeas pulao using mango pickle, the achari twist was interesting and I immediately tried it. During my initial attempts I tried with basmati rice and mango pickle itself. Since then this dish has been regularly cooked at my place. Last weekend there was this urge to prepare and eat chana pulao. The pickle was mixed pickle that was store bought and so I just decided to adapt TD's recipe and try out the below variation. I have used sona masoori rice and mixed vegetable pickle here. Also I didn't use pressure cooker but prepared it in open pan.


2 cups rice [I used sona masoori type]
1 cup chickpeas, soak it for 6-8 hrs and pressure cook it soft
3 tbsp mixed pickle 
1 cup sliced onions
1 tbsp ginger garlic paste
1  tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp onion seeds
2 black cardamom
3/4 tsp asafoetida
3/4 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
Salt to taste


Blend the mixed vegetable pickle to a coarse paste and keep it aside. Pressure cook soaked chickpeas with little salt. Drain the water and keep boiled chickpeas aside.

Wash, clean and rinse the rice. I didn't soak the rice this time as it was regular sona masoori type. Keep 5 cups of water in a vessel to boil . In another vessel heat the ghee, add mustard seeds. As they splutter add cumin seeds, fennel seeds, fenugreek seeds, onion seeds and black cardamoms. When the seeds crackle add sliced onions and saute them till they turn light pink. Next add ginger garlic paste and saute it until the raw smell disappears. Add boiled chickpeas, turmeric powder, chilli powder, prepared pickle paste and stir it for 2-3 mins. Add garam masala powder and rice. Gently mix it for a minute and then add salt with 5 cups of hot water. Cover the pan tightly with a lid, lower the flame and cook till the rice is cooked and done. Switch off the flame, allow it to rest for 10 mins. Open the lid and separate each grain of rice lightly with a fork. Serve it hot with plain curds or raita.

You may use left over rice to prepare this pulao. 

Happy Cooking !


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