Chana Dal pulao (Kabuli Recipe)

This Chana Dal pulao (Kabuli Recipe) has fragrant rice cooked with tender boiled chickpeas along with lots of warming spices and caramelized onions. This Indian Chana Dal pulao and rice dish is popular all over the world. This version made in a pressure cooker is easy to make even on busy weeknights in less than an hour.

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Hyderbadi Kubuli Recipe

Chana Dal Pulao or Kubuli Recipe is a delicious protein-rich vegetarian dish made with chana dal (split yellow chickpeas) and basmati rice cooked along with a whole spices.

Pair the pulao with Raita Recipe and sit down to a mouthwatering meal. The stovetop method is also included.

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Serving Suggestion

The Chana Dal pulao tastes best with a chilled, refreshing,Mixed Vegetable RaitaKachumber Salad (Indian Salad).

Store Chana Dal Pulao

You can store the leftover Chana Dal pulao in an airtight container in the refrigerator for 2-3 days. It reheats well in a microwave.

If you are looking for other Rice recipes?

Chicken Vegetable Tehri

Chicken Aloo Tahari Recipe

Matar Chawal Recipe

Why you will love this Easy Chana Dal Pulao?

✓ Easy to make

✓ A simple meal

✓ Protein-rich and nutritious

Ingredients For Chana Dal pulao

Gravy Ingredient

Boiled Chana Dal 1 cup

Cumin powder 1 tsp

Coriander powder 1 tbsp

Red chili powder 1 tbsp

Salt 1 tsp

Whole spices powder 1 tsp

Turmeric powder 1 tsp

Oil 1/2 cup

Onion 1 medium

Ginger Garlic Paste (adrak lasan paste) 1 tbsp

Tomato 2 medium

Yogurts 1/3 cup

Water 1/2 cup

Bay leaf 2

Black pepper corn 8

Green cardamom 4

Black cardamom 1

Star anise 2

Cloves 4

Green chili

Mint leaves

Coriander leaves

Parboiled Rice Ingredient

Rice 2 cups basmati

Bay leaf 2

Salt 2 tbsp

Cardamom 4

Garnish Ingredient

Food color 1 pinch

Coriander mint chopped

How To Make Chana Dal Pulao?

Making Gravy

Heat,1/2 cup of oil,then add one medium sized sliced onions and Saute the onions till golden brown.

Then,add the 1 tbsp of homemade Ginger Garlic Paste (adrak lasan paste)and saute till the raw aroma of the ginger-garlic goes away.

Add all the whole spices listed below. Saute the whole garam masala or whole spices for some seconds till they splutter and are fragrant.Bay leaf 2. Black pepper corn 8. Black cardamom 1 Green cardamom 4 star anise 2 cloves 4.

Then,add 2 medium sized chopped tomato and Sauté the tomatoes till they turn mushy.Keep the flame to a low.

Add 1 teaspoon turmeric powder, 2 tablespoons red chilli powder, 1 tablespoon coriander powder and 1 teaspoon cumin powder, 1 teaspoon of whole spices powder and 1 teaspoon of salt and 4 dried plums. Mix very well and Saute the masala till you see oil releasing from the sides.

Add 1/3 cup of yogurt.Then,add chopped mint, Coriander and green chili.

Now,add 1/2 cup of water.At this stage,add Boiled dal.Cook for another 5 minutes.Gravy is ready from layering.

Parboiled Rice

In a large pot, boil water for the rice at high flame. Add all whole spices, salt, cardamom and bay leaves.

Once the water starts bubbling, add in the pre-soaked basmati rice.Boil the rice for 5 mins and check a grain of rice.You should be able to break the grain of rice with fingers but the grain should still be hard and in-edible.

Strain the rice in a colander and set aside for layer.

Assembling Chana Dal Pulao

Grease the bottom of your cooking pot,with 1 tablespoon of cooking oil.

Add a layer of half rice at the bottom of the large pot.Next,add gravy.Add another layer of rice and repeat the process.

Add all the garnishes on the top along with the food color this time.

Cover the lid.Keep the flame on medium to high for 5 minutes and reduce it to low medium for another 10 minutes.

Finally, turn off the heat and let the Chana Dal kabuli rest for 5 to 10 minutes to seal the flavors before opening the lid.

Serve.

Below Recipe Card

Chana Dal Pulao

This Chana Dal pulao has fragrant rice cooked with tender boiled chickpeas along with lots of warming spices and caramelized onions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Rice

Cuisine Pakistan

Servings 4 People

Ingredients

  

Gravy Ingredients

• 1 Cup Boiled Chana Dal
• 1 Tsp Cumin powder
• 1 Tbsp Coriander powder
• 1 Tbsp Red chili powder
• 1 Tsp Whole spices powder
• 1 Tsp Salt
• 1 Tsp Turmeric powder
• 1 Medium Onion
• 2 Medium Tomato
• 1/2 Cup Oil
• 1 Tbsp Ginger garlic paste
• 2 Bay leaf
• 8 Black pepper corn
• 1 Black cardamom
• 4 Green cardamom
• 2 star anise
• 4 Cloves
• 4 Dried plums
• Coriander leaves
• Mint leaves
• Green chili

Parboiled Rice Ingredients

• 2 Cups Basmati rice
• 2 Tbsp Salt
• 2 Bay leaf
• 2 Cardamom

Garnish Ingredients

• 1 Tbsp Oil
• 1 Pinch Food color
• Coriander mint leaves

Instructions

 

How To Make Chana Dal Pulao?

Making Gravy

• Heat,1/2 cup of oil,then add one medium sized sliced onions and Saute the onions till golden brown.
• Then,add the 1 tbsp of homemade Ginger Garlic Paste (adrak lasan paste)and saute till the raw aroma of the ginger-garlic goes away.
• Add all the whole spices listed below. Saute the whole garam masala or whole spices for some seconds till they splutter and are fragrant.Bay leaf 2. Black pepper corn 8. Black cardamom 1 Green cardamom 4 star anise 2 cloves 4.
• Then,add 2 medium sized chopped tomato and Sauté the tomatoes till they turn mushy.Keep the flame to a low.
• Add 1 teaspoon turmeric powder, 2 tablespoons red chilli powder, 1 tablespoon coriander powder and 1 teaspoon cumin powder, 1 teaspoon of whole spices powder and 1 teaspoon of salt and 4 dried plums. Mix very well and Saute the masala till you see oil releasing from the sides.
• Add 1/3 cup of yogurt.Then,add chopped mint, Coriander and green chili.
• Now,add 1/2 cup of water.At this stage,add Boiled dal.Cook for another 5 minutes.Gravy is ready from layering.

Parboiled Rice

• In a large pot, boil water for the rice at high flame. Add all whole spices, salt, cardamom and bay leaves.
• Once the water starts bubbling, add in the pre-soaked basmati rice.Boil the rice for 5 mins and check a grain of rice.You should be able to break the grain of rice with fingers but the grain should still be hard and in-edible.
• Strain the rice in a colander and set aside for layer.

Assembling The Chana Dal

• Grease the bottom of your cooking pot,with 1 tablespoon of cooking oil.
• Add a layer of half rice at the bottom of the large pot.Next,add gravy.Add another layer of rice and repeat the process.
• Add all the garnishes on the top along with the food color this time.
• Cover the lid.Keep the flame on medium to high for 5 minutes and reduce it to low medium for another 10 minutes.
• Finally, turn off the heat and let the Chana Dal kabuli rest for 5 to 10 minutes to seal the flavors before opening the lid.
• Serve.

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Keyword chana Dal pulao, Kabuli Recipe