Chana Veg Pulyani (Fusion of Pulao and Biryani)

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Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani.

Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish - Pulyani!

Biryani vs Pulao

  1. Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked.
  2. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices.

VIDEO  RECIPE - https://youtu.be/dGeiWQSP740

INGREDIENTS:

  1. 2 Cup Basmati Rice
  2. 1 Onion
  3. 1 1/2 Cup White Chana / Chickpeas
  4. 1/2 Cup Corn
  5. 1/2 Cup Peas
  6. 1/4 Cup Carrot
  7. 1 Cup Beaten / Whipped Curd
  8. 2 Teaspoon Ginger Garlic paste
  9. 1 Teaspoon Cumin / Jeera Seeds
  10. 6-8 Black Peppercorns / Kali mirch
  11. 3-4 Cardamom / Elaichi
  12. 1 Star Anise / fool
  13. 2 Bay Leaves / Tej Patta
  14. 2 Teaspoon Dry Fenugreek Leaves / Kasoori Methi
  15. 2 Teaspoon Biryani Masala
  16. 2 Green Chillis
  17. 1 Teaspoon Red Chilli Powder
  18. 1/2 Teaspoon Cumin/ Jeera Powder
  19. 1/2 Teaspoon Turmeric
  20. Salt to taste
  21. 1/2 Cup Fresh Chopped Coriander
  22. 2 Teaspoon Biryani Essence
  23. 3 Cups Water
  24. 2 Tablespoon Oil

PREPARATION TIME : 30 Minutes

HOW TO PREPARE:

  • Soak 1 tablespoon rice in turmeric and little water for 1 hour
  • Soak the rest of rice in water for an hour
  • Cook the white chana until soft and slice the onions
  • Heat oil in a wok, crackle cumin, star anise, peppercorns, cardamoms and bay leaves
  • Add in sliced onions and ginger garlic paste, cook until onions are soft
  • Add Biryani Masala and Dry Fenuugreek Leaves
  • Add in cooked white chana, carrots, peas and corns and give it a good mix
  • Throw in the salt, red chilli powder, cumin powder and green chillis, mix well
  • Add in the soaked white rice and turmeric rice, mix well, keep the heat on medium
  • Pour the Biryani essence, whisked curd and 3 cups of water, give it a good stir
  • Cover and cook for 15 minutes until the rice is nearly cooked
  • Sprinkle coriander all over, further cover and cook for 5 minutes, until all water has reduced
  • Take off flame and leave it covered for 10 minutes to further cook in steam
  • Serve hot with raita, pickles, or any curry.

Other Pulao Recipes 

Soya Pulao with Vegetables 

Chana Dal Palak Pulao 

Lemony Vegetable Chana Dal Pulao

 

Location: Seattle, WA, USA

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