Achari Chana Vegetable Pulao is an interesting one pot meal that can be done quickly in a pressure cooker. This pulao is made with Pickle masala along with chickpea and mixed vegetables.
We are starting the April Mega BM where is the theme is Biryani / Pulao/ Khichdi and we are doing to do nonstop marathon for the next 26 days with taking a break on Sundays.
I decided to this on both my sites, so I wanted to have a sub theme to make it more interesting. I decided to do AtoZ for both the sites with some elaborate Biryanis, Pulaos on Spice your Life! and Dishes under 30 minutes on this site.
First on the Quick under 30 minutes Meals with Rice, it is Achari Chana Vegetable Pulao, that I shortlisted from Pavani’s site inspired from Tarla Dalal. This Achari Chana Vegetable Pulao is made with Pickle Masala along with some mixed vegetables and cooked in Pressure cooker with pickle spices.
For majority of dishes in this series were made in pressure cooker or some in pans, and would only take under 30 mins. Of course, it really helps if you are planned and stock certain ingredients ahead. Like how I had soaked and boiled the chickpea for this rice the previous night.
I have used pickling whole spices in this Pickled Kabuli Chana Pulao and surely comes out different. All you need is some curds on the side for a quick meal. I have used Andhra Avakkay Masala and it turns out quite spicy. So reduce depending on your preference.
This is part of the A to Z Biryanis, Pulaos, Khichdis and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for A in Spice your Life!
A to Z Quick Under 30 Minutes Meals
A for Achari Chana Vegetable Pulao
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Step By Step Pictures for making Achari Chana Vegetable Pulao
Achari Chana Vegetable Pulao
1.5 cups Basmati Rice
1 /2 cup Onion, thinly sliced
2 tbsp Pickle (I used Mango Avakkai)
1 cup Mixed Vegetables (chopped carrots, potato, green beans, cauliflower etc)
1 /2 cup Kabuli Chana
2 tbsp Ghee
1 tsp Fennel Seeds
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds
1 tsp Nigella Seeds
A Pinch Asafoetida / Hing
1 tsp Ginger Garlic Paste
A Pinch Turmeric Powderr
1 /2 tsp Red Chili Powder
1 /4 tsp Garam Masala
Salt to taste
Handful Coriander Leaves finely chopped
Wash and soak the Chana ahead. Pressure cook the previous night and have it ready.
Wash and soak the basmati rice for 15 mins
Making of the Pulao:
In a pressure cooker, heat ghee and add fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cardamom, cumin seeds and asafoetida. Cook till the spices start to splutter.
Add the onions, saute for a couple of mins. Add ginger garlic paste, saute well.
Next add the chopped vegetables, boiled chickpeas, turmeric, chili powder, garam masala, salt and the achar/ pickle masala. Cook for 2~3 minutes.
Add the drained rice and mix well. Combine well for few minutes.
Add 3 cups of water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Serve with curds