Achari Chana Pulao Recipe, How to make Pickled Kabuli Chana Pulao Recipe | Pulao Recipes

March 28, 2016

Achari Chana Pulao recipe step by step photos - It is one-pot meal recipe of chana pulao which is spiced with mango pickle. So aromatic and delicious rice recipe.

Pulao are always simple and quick fuss free recipe to prepare on busy days and sometimes when you are lazy to prepare full meal.

This veg pulao variety has achaar and chana added to it in a rice, which makes it slightly spicy, tangy and more flavorful.

Trust me, this is really super yummy rice dish and tastes wonderfully and no one would believe it has achaar in it ;). My husband especially was pleasantly surprised. :D

I love fusion in my recipes and want to try something new and unique in rice variety :P LOL So I made this achari pulao using with boiled kabuli white chana with aromatic dry herbs and spices..no other veggies is there.

Earlier, I have used pickle in my paratha named "Achaari Paratha" in this I used pachranga achaar but in pulao used Mother's Mango Pickle, you can use any variety of pickle.

Go on, take out your pressure cookers today and try this super simple pulao for your meals.

I am sharing an easy recipe of pickled chana pulao made in a pressure cooker with step by step photos.

Today, it's our Foodie Monday Bloghop challenge theme and it's such a easy-peasy theme this time called "#Rice", means you need to prepared any sweet or salty or flavored rice recipe.

So I made this fusion flavorful tangy rice recipe, hope all my readers liked it :)

You can make end number of rice varieties like...

Tawa pulao
Lemon rice
Zarda pulao
Simple Veggie biryani
Curd Rice
Tomato Pulao

Let's start to make this flavorful and tangy achari chana pulao recipe with simple step-by-step process.

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes : 3 servings

Ingredients :

Aam ka achar/ Mango Pickle - 2 tbsp (you can take any choice of your pickle)
Soaked and boiled kabuli chana (white chick peas) - 1/2 cup
Long grained rice (basmati) - 1 cup
Pinch of heeng
Sliced Onions - 1 large sized
Ginger-garlic paste - 1/2 tsp
Turmeric powder / haldi - 1/2 tsp
Chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt to taste
Melted ghee - 2 tbsp
Water - 2 cups
For The Garnish - 2 tbsp chopped coriander (dhania)

Aromatic Dry Herbs

Bay leaves - 2 no
Star anise - 2
Fennel seeds / saunf - 3/4 tsp
Mustard seeds / rai / sarson - 3/4 tsp
Nigella seeds / kalonji - 3/4 tsp
Cinnamon stick - 1/2 inch
Black cardamom / badi elaichi - 1
Cumin seeds / jeera - 3/4 tsp

Preparation Method :

1. Clean, wash and soak the rice for 15 minutes. Drain and keep aside.

2. Heat the ghee in a pressure cooker, add the bay leaves, fennel seeds, mustard seeds, nigella seeds, big cardamom, cumin seeds and asafoetida and saute on a medium flame for a few seconds.

3. When the seeds crackle, add the onions and saute on a medium flame for 1 to 2 minutes saute till translucent.

4. Add the ginger-garlic paste, saute till the raw smell disappears.

5. Now add the boiled kabuli chana, turmeric powder, chilli powder, garam masala, salt and the prepared pickle paste, mix well and cook on a medium flame for 1 minute.