Chana pulao
Fragrant spiced rice cooked with chickpeas and golden onions, with cool yoghurt.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Basmati rice350 g
- Chickpeas (tin)2 tins
- Brown onions300 g
- Vegetable stock cubes1 cube
- Natural yoghurt300 g
- Cucumber1 cucumber
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, mild curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Slice the onions. Heat 3 tablespoons of oil in a large pan with a lid over a medium heat and fry them slowly for 15 minutes until deep golden. Lift half out for the top.300 g brown onions
- Add a teaspoon of cumin and a teaspoon of curry powder to the pan. Rinse the rice and stir it in with the drained chickpeas.350 g basmati rice2 tins chickpeas
- Add the crumbled stock cube and 700 ml of water. Bring to the boil, cover tightly and cook on a low heat for 15 minutes.1 cube
- Rest for 5 minutes, then fluff with a fork and top with the golden onions. Grate the cucumber into the yoghurt and serve alongside.300 g natural yoghurt1 cucumber
Rinse the rice until the water runs clear. It is the difference between fluffy and sticky.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.