Craving something unique and flavorful? Try the Peshawari Chana Mewa Pulao Recipe, a delicious blend of aromatic basmati rice, protein-rich chickpeas, and sweet raisins. Originating from the culturally rich region of Peshawar, this dish stands out with its balanced flavors and enticing aroma. Perfect for festive gatherings or a special family dinner, this pulao is sure to impress everyone at the table. Let’s dive into the step-by-step process of making this traditional delight!
What is Peshawari Chana Mewa Pulao?
Peshawari Chana Mewa Pulao is a traditional rice dish known for its delightful combination of chickpeas (Chana) and dried fruits (Mewa). What sets it apart is the use of aromatic whole spices and the subtle sweetness from raisins, which beautifully balance the savory and spicy notes. This pulao is a staple in Peshawari cuisine and is often served at special occasions, paired with raita or yogurt.
Why You’ll Love This Recipe
- Aromatic and Flavorful: The perfect blend of spices creates an irresistible aroma.
- Nutritious and Satisfying: Packed with protein-rich chickpeas and nutrient-dense raisins.
- Easy to Make: Simple steps and easily available ingredients make this recipe a breeze to prepare.
- Versatile: Perfect for lunch, dinner, or as a festive dish for special gatherings.
Ingredients Overview
To make this authentic Peshawari Chana Mewa Pulao, you will need the following ingredients:
- 3 cups basmati rice: Rinsed and soaked for 15 minutes for fluffy grains.
- 4 cups vegetable stock or water: For cooking the rice.
- 2 cups chickpeas: Use pre-cooked or canned chickpeas for convenience.
- 1/2 cup raisins: Adds a touch of sweetness to balance the spices.
- 1 onion: Finely chopped and caramelized for rich flavor.
- 2 medium tomatoes: Chopped to add tanginess.
- 3 garlic cloves: Minced for a fragrant base.
- Whole spices: 4-5 cloves, 1-inch cinnamon stick, 2 black cardamom pods, 1 bay leaf.
- 1 1/2 tbsp garam masala: The key spice blend for aromatic warmth.
- 1 tbsp cumin seeds: Adds a nutty, earthy flavor.
- 1/2 cup oil: Ensures non-sticky, glossy rice.
- Salt: To taste.
How to Make Peshawari Chana Mewa Pulao
1: Start with the Aromatics
Heat Oil and Fry Aromatics:
In a heavy-bottomed pot or pressure cooker, heat the oil. Add chopped onions and minced garlic, frying until golden brown. This step forms the base of the pulao’s rich flavor.
Add Whole Spices:
Toss in the whole spices—cloves, cinnamon, cardamom, and bay leaf. Let them sizzle to release their aromatic oils, enhancing the fragrance of the dish.
2: Add Tomatoes
Incorporate Chopped Tomatoes:
Add chopped tomatoes and cook them until they soften into a thick paste. This helps to build the tangy base of the pulao.
Seasoning:
Add salt to taste. This also aids in breaking down the tomatoes faster.
3: Chickpeas and Raisins
Mix in Chickpeas and Raisins:
Add the chickpeas and raisins. The chickpeas provide a satisfying bite, while the raisins add a natural sweetness.
Add Garam Masala and Cumin Seeds:
Stir in garam masala and cumin seeds, ensuring everything is well-coated and aromatic.
4: Add Rice and Liquid
Combine Rice and Liquid:
Add the soaked basmati rice and mix it with the chickpea mixture. Pour in the vegetable stock or water.
Perfect Liquid Ratio:
Use 4 cups of liquid for 3 cups of rice for perfectly fluffy grains.
5: Cooking Time
Cook the Pulao:
- In a pressure cooker: Cook on medium heat for one whistle, then turn off the heat and let it rest.
- In a pot: Cover tightly and simmer on low heat for 15-20 minutes until the rice is tender.
Final Touch:
Let the pulao sit for a few minutes. Fluff the rice gently with a fork to separate the grains.
Peshawari Chana Mewa Pulao
Equipment
- Heavy-bottomed pot or pressure cooker
- Mixing spoon
- knife
- cutting board
Ingredients
- 3 cups basmati rice rinsed and soaked
- 4 cups vegetable stock or water
- 2 cups chickpeas pre-cooked or canned
- 1/2 cup raisins
- 1 onion finely chopped
- 2 medium tomatoes chopped
- 3 garlic cloves minced
- 4-5 cloves
- 1- inch cinnamon stick
- 2 black cardamom pods
- 1 bay leaf
- 1 1/2 tbsp garam masala
- 1 tbsp cumin seeds
- 1/2 cup oil
- Salt to taste
Instructions
- Heat oil in a heavy-bottomed pot. Add onions and garlic, frying until golden.
- Add whole spices and let them sizzle.
- Mix in chopped tomatoes and cook to a thick paste.
- Add chickpeas, raisins, garam masala, and cumin seeds. Mix well.
- Stir in soaked rice and pour vegetable stock or water.
- Cook until rice is tender. Fluff with a fork before serving.
Video
Notes
- Adjust the amount of raisins to control sweetness.
- Serve hot with raita or yogurt for the best experience.
Nutrition (Per Serving)
- Calories: ~350
- Protein: ~12g
- Carbohydrates: ~60g
- Fat: ~8g
Pro Tips for Perfect Peshawari Chana Mewa Pulao
- Rinse and Soak: Always rinse the rice until the water runs clear to remove excess starch. Soaking for about 15 minutes gives fluffier grains.
- Caramelize Onions Properly: Take your time to get the onions golden brown for a deeper flavor.
- Balance the Sweetness: Adjust the raisins to your preference to control the sweetness level.
- Use Fresh Spices: Fresh whole spices give a more robust flavor.
Frequently Asked Questions
Can I use canned chickpeas?
Yes, canned chickpeas work perfectly. Just rinse them thoroughly before adding.
Can I make this pulao in advance?
Yes, it stores well. Keep it in an airtight container in the fridge for up to 2 days. Reheat on low heat before serving.
What can I serve with this pulao?
It pairs beautifully with raita, yogurt, or a fresh cucumber salad.
This Peshawari Chana Mewa Pulao Recipe is an aromatic and flavorful dish perfect for any occasion. Try it out and experience the taste of Peshawar right at home! Don’t forget to leave a comment, share this recipe, and let us know how it turned out. Happy cooking! You may also like Chewy Chocolate Chip Cookie Recipe.
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