Best 3 Pakistani Style Chanay Ka Pulao Chickpeasgarbanzo Beans Pilaf Recipes

Embark on a culinary journey to Pakistan with our delectable Pakistani-style Chanay ka Pulao, a flavorful and aromatic dish that combines the goodness of chickpeas, fragrant rice, and a symphony of spices. This hearty and wholesome meal is a staple in Pakistani cuisine, enjoyed by families and friends alike.

Our collection of recipes offers a variety of options to suit your taste preferences and dietary needs. From the traditional Chanay ka Pulao, brimming with chickpeas, tender rice, and a medley of spices, to the tantalizing Keema Chanay ka Pulao, featuring succulent minced meat, each recipe promises a unique taste experience.

For those seeking a vegetarian delight, our Aloo Chanay ka Pulao bursts with the vibrant flavors of potatoes and chickpeas, while the Matar Chanay ka Pulao offers a delightful combination of peas and chickpeas. And for those with gluten sensitivities, our Quinoa Chanay ka Pulao provides a healthy and delicious alternative.

Indulge in the irresistible aroma and taste of Pakistani-style Chanay ka Pulao, a dish that embodies the warmth and hospitality of Pakistani cuisine. Let the vibrant flavors transport you to the heart of Pakistan, where every bite tells a story. Explore our curated collection of recipes and discover the perfect Chanay ka Pulao to satisfy your taste buds and nourish your soul.

Here are our top 3 tried and tested recipes!

PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)

Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf) image

This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.

Provided by The UnModern Woman

Categories One Dish Meal

Time 55m

Yield 12 3/4 cup servings, 12 serving(s)

Number Of Ingredients 15

Ingredients

3 cups basmati rice (soaked in water for at least 1/2 an hour)
1 (15 ounce) can chickpeas (Safaid Chanay) or 1 (15 ounce) can garbanzo beans (Safaid Chanay)
1 cup oil
1 medium onion (sliced)
3 teaspoons cumin seeds (zeera)
1 teaspoon ginger-garlic paste (Lehsan Adrak)
3 teaspoons salt
2 teaspoons red chili powder
3 black cardamom pods (bari elaichi)
1 teaspoon clove (laung)
2 cinnamon sticks (Dalchini)
1 1/2 cups yogurt
3 teaspoons anise seed (saunf)
1 teaspoon garam masala powder
3 1/2 cups water

Steps:

Heat oil in a pan & fry onions till they turn golden brown.
Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
Serve it your favorite chutney or raita.
Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.

ZANZIBARI CHUTNEY (PART OF ZANZIBARI PULAO/PILAF)

Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf) image

Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge.

Provided by The UnModern Woman

Categories Chutneys

Time 8m

Yield 4 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

7 small tomatoes, cut into 4 pieces
1 medium onion, cut into 8 pieces
1 medium jalapeno pepper
1 garlic clove
8 tablespoons vinegar
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/8 bunch fresh coriander
1/2 teaspoon salt
1 lemon, juice of

Steps:

Blend everything together & make a puree. Your chutney is ready.
Enjoy it with Zanzabari Pulao & Fish along with sliced cucumbers, carrots, onions & a cold glass of tang :).

ALOO MATAR KA PULAO ( INDIAN RICE WITH POTATOES AND PEAS )

Aloo Matar Ka Pulao ( Indian Rice With Potatoes and Peas ) image

Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me.

Provided by SusieQusie

Categories Potato

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups basmati rice (or long grain rice)
2 cups water
2 tablespoons butter (or ghee)
1 tablespoon cumin seed
1 tablespoon fresh ginger, grated
1 cup shelled green peas
1 cup potato, peeled and chopped fine
2 tablespoons powdered coriander seeds
1 teaspoon powdered garam masala
1 tablespoon salt
1 teaspoon turmeric
4 cups water

Steps:

Wash rice and soak in 2 cups of water for an hour. Drain well.
In a heavy pan, heat the butter and add the cumin and the ginger.
When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
Serve hot.

Tips:

To save time, you can use pre-cooked chickpeas. If using dried chickpeas, be sure to soak them overnight before cooking.
If you don't have garam masala, you can make your own by combining ground cumin, coriander, cardamom, cloves, and black pepper.
To make the pulao more flavorful, use basmati rice. Basmati rice is a long-grain rice that has a nutty flavor and aroma.
Be sure to adjust the amount of water you add to the rice depending on the type of rice you are using. Basmati rice typically requires 1 1/2 cups of water for every cup of rice.
If you like your pulao spicy, you can add a chopped green chili pepper to the pot along with the other ingredients.
Garnish the pulao with fresh cilantro or parsley before serving.

Conclusion:

Pakistani-style chanay ka pulao is a delicious and easy-to-make dish that is perfect for a weeknight meal. This pilaf is made with chickpeas, rice, and a variety of spices. It is a hearty and flavorful dish that is sure to please everyone at the table. Serve it with a side of raita or chutney for a complete meal.