Masala Kabuli Pulao खिला-खिला मसाला काबुली चना पुलाव बनाने का एक आसान और सही तरीका Chef Bhupi

Ingredients

• 1 cup Kabuli Chickpeas (dry, large variety, soaked overnight)
• 1 cup Basmati Rice (2‑year aged, 20 mm grain, rinsed and soaked 30 min)
• 2 medium Onion (peeled and chopped)
• 2 medium Tomato (chopped or pureed)
• 2 tablespoons Ghee (softened, melted before use)
• 1 piece Cinnamon Stick (whole)
• 5 grams Black Peppercorns (whole)
• 2 pods Large Cardamom Pods (whole)
• 2 pods Small Cardamom Pods (whole)
• 4 pieces Cloves (whole)
• 1 leaf Bay Leaf (whole)
• 1 piece Star Anise (whole)
• 1 teaspoon Cumin Seeds (whole)
• 1 tablespoon Garlic Ginger Paste (store‑bought or homemade)
• 0.5 teaspoon Turmeric Powder (ground)
• 2 teaspoons Coriander Powder (ground)
• 2 teaspoons Kashmiri Red Chili Powder (mild, bright red)
• 2 teaspoons Chickpea Masala (good quality blend)
• 2 pieces Green Chili (slit, optional)
• 1 teaspoon Kasuri Methi (crushed)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• to taste pinch Salt (slightly more than usual)

Instructions

1. Soak Chickpeas

   Rinse the Kabuli chickpeas, then soak them in plenty of water for at least 8 hours or overnight. Discard the soaking water (it contains soda).

   Time: PT8H

2. Drain and Rinse

   After soaking, drain the chickpeas and rinse them under fresh water.

   Time: PT5M

3. Pressure‑Cook Chickpeas

   Place the soaked chickpeas in the pressure cooker with fresh water (enough to cover by 2 inches). Do NOT add salt. Cook on high pressure for 4‑5 whistles (about 20 minutes).

   Time: PT20M

4. Soak Basmati Rice

   Rinse the basmati rice until water runs clear, then soak in fresh water for 30 minutes. Drain well before using.

   Time: PT30M

5. Prep Vegetables

   Finely chop the onions and tomatoes. Slice the green chilies lengthwise.

   Time: PT10M

6. Toast Whole Spices

   Heat ghee in the frying pan over medium flame. Add cinnamon stick, black peppercorns, large and small cardamom, cloves, bay leaf, and star anise. Fry for about 1 minute until fragrant.

   Time: PT2M

   Temperature: medium flame

7. Add Cumin Seeds

   Add cumin seeds and stir for 30 seconds until they sizzle.

   Time: PT1M

   Temperature: medium flame

8. Fry Onions

   Add the chopped onions to the pan. Fry on high flame, stirring occasionally, until they turn golden brown and develop a sweet aroma (about 8 minutes).

   Time: PT8M

   Temperature: high flame

9. Add Garlic‑Ginger Paste

   Stir in the garlic‑ginger paste and sauté for 1 minute until the raw smell disappears.

   Time: PT1M

   Temperature: medium flame

10. Cook Tomatoes

    Add the chopped tomatoes, a pinch of salt, and cook until they break down and the oil separates (about 5 minutes).

    Time: PT5M

    Temperature: medium flame

11. Spice It Up

    Add turmeric powder, coriander powder, Kashmiri red chili powder, chickpea masala, and the remaining salt. Stir well and cook on low flame for 3 minutes so the spices bloom without burning.

    Time: PT3M

    Temperature: low flame

12. Combine Chickpeas

    Add the pressure‑cooked chickpeas together with the cooking liquid to the pan. Mix gently and let simmer for 5 minutes so the chickpeas absorb the masala flavors.

    Time: PT5M

    Temperature: low flame

13. Add Rice and Water

    Gently fold in the drained basmati rice. Pour in 1½ cups of the chickpea cooking water plus an extra 2‑3 tablespoons (total ~1⅔ cups). Adjust salt if needed.

    Time: PT2M

14. Steam Cook the Pulao

    Bring the mixture to a rolling boil, then cover the pot tightly with aluminum foil and a lid (or use a tawa underneath to prevent scorching). Reduce flame to medium‑low and cook for 10‑12 minutes until all water is absorbed and rice is 70‑80% done.

    Time: PT12M

    Temperature: medium‑low flame

15. Rest Covered

    Turn off the heat and let the pot remain covered for 5 minutes so the steam finishes cooking the rice.

    Time: PT5M

16. Finish and Garnish

    Fluff the pulao gently, sprinkle crushed kasuri methi, drizzle a little melted ghee, and garnish with chopped coriander leaves.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g