Achari Chaana Pulao Recipe

Achari Chana Pulao/ Achari Chole Pulao or Pickle spiced chickpea rice is a brilliant twist in bringing out the pickle flavour in the rice and channa (chickpea) cooked together spiced with achar (pickle). Chana or the Chickpeas or Kabuli Chana when cooked, taste extremely good, is nutritious and a healthy option. This rice based preparation is tangy, highly aromatic and pickle flavoured pulao that most of us can’t resist without.

Chickpeas, soaked overnight and boiled – 1 cup
Oil – 2 tbsp
Rice – 2 cups
Onion, finely sliced – 1 big
Green chilies (slit) – 4-5 nos
Bay leaves – 2-3 nos
Fennel seeds – 1 tsp
Mustard seeds – 1 tsp
Kalonji seeds (onion seeds) – 1 tsp
Cumin seeds – 1 tsp
Fenugreek seeds – ½ tsp
Garam masala, freshly ground – 2 tbsp
Hing – a pinch
Ginger garlic paste – 1 tbsp
Haldi powder – ¼ tsp
Mustard powder – 1 tsp
Chili powder – 2 tsp
Mango achaar – 2 tbsp
Salt – to taste
Mint leaves – few
Coriander leaves, finely chopped – few


Take a pan and add some ghee. When the ghee gets hot, add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma lingering around the room. Add coarsely crushed garam masala, sliced onions and sauté the onions are transparent. Add salt, green chillies, hing, turmeric, ginger garlic paste, cook well until the raw flavours are gone. Add garbanzo beans and cook in this masala.

In a separate bowl take some yogurt, add mustard powder, coriander powder, chilli pd, mango achaar and mix well. Mix this yogurt spice into the channa masala and mix well. Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off). Spread the rice evenly over the channa masala and pour about 4 cups of water for 2 cups of rice and add salt, finely chopped mint leaves and coriander. Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done, serve piping hot.

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