Peshawari Chana Mewa Pulao
A flavorful and aromatic rice dish from Peshawar made with chickpeas, dried fruits, and spices. Perfect for festive gatherings!
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.