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Title: Chana Pulao (Chickpea Pilaf)
Categories: Indian, Pakistani, Pilafs
Yield: 4 Servings

1 lg Yellow onion; thinly sliced
- in half rings
1/3 c Vegetable oil
1 ts Ginger; crushed
1 ts Garlic; crushed
2 Bird's eye chiles; half slit
4 Cloves
8 Peppercorns
1 Black cardamom
1 ts Cumin seeds
1/4 ts Turmeric powder
14 oz Can chickpeas; drained
1 ts Salt; or to taste
1 1/2 c Basmati rice; rinsed in
- several changes of water
4 c Water

Preparation time: 5 minutes
Cooking time: 25 minutes

A versatile, vegan pilaf that is easy to prepare, and pairs well with
a wide variety of dishes, ranging from kebabs to a simple raita.

Heat oil in a large stockpot, and add onions. Fry for 10 minutes on
medium-low heat until golden brown.

Add crushed ginger and garlic, and fry on low heat for 1 minute.

Add chilies and fry for a few seconds.

Add whole and ground spices. Fry for 2 to 3 minutes or until fragrant.

Stir in chickpeas.

Add water, salt, and rice, and bring to a boil.

Lower to a simmer, and let the water boil out, about 10 minutes.

Once the water has boiled out, bring the heat down to the lowest
possible point. Wrap tight fitting lid with a cotton cloth, cover pot
with it, and let the rice steam for 8-10 minutes.

Remove from heat and place on serving platter. Fluff with a fork.

Recipe by Maryam Jillani

Recipe FROM:
<https://www.pakistaneats.com/recipes/chana-pulao-chickpea-pilaf/>

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