@ Achari Chana Pulao

Most of us have often eaten achaaris gravy. But here's an interesting dish that I came across the dhaba while I was in Punjab. The owner was more than happy to share the secret to his recipe. Achaaris spices such as saunf, rai, methi, kalongi and elaichi are combined with some fine long grained rice, some kabuli chana to form a highly flavourful and fragrant pulao. The Punjabi garam masala forms an important part as it lends great taste to the dish. The mango pickle paste used in the pulao is what I believe was the secret ingredient behind the scrumptious preparation. So go ahead serve your family some of this irresistible pulao.


  • 1.25 cup DUAL TASTE Biryani Basmati Rice
  • 2 tablespoon Aam ka Achaar
  • 2 tablespoon ghee
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon mustard seeds ( rai / sarson)
  • 1 teaspoon fenugreek (methi) seeds
  • 1 teaspoon nigella seeds (kalonji)
  • 1 piece of black cardamoms (badi elaichi)
  • 0.5 teaspoon cumin seeds (jeera)
  • 0.5 teaspoon asafoetida (hing)
  • 0.5 Cup sliced onions
  • 1 teaspoon ginger-garlic (adrak-lehsun) paste
  • 0.5 Cup soaked and boiled kabuli chana
  • 0.5 teaspoon turmeric powder (haldi)
  • 0.5 teaspoon chilli powder
  • 0.5 teaspoon garam masala & Salt to taste

Recipes Description

Step 1 : Blend the mango pickle in a mixer to a coarse paste. Keep aside.

Step 2 : Clean, wash and soak the rice for 10 minutes. Drain and keep aside.

Step 3 : Put 2½ cups of water to boil.

Step 4 : Heat the ghee in a pressure cooker, add fennel seeds, mustard seeds, fenugreek seeds, onion seeds, big cardamoms, cumin seeds and asafoetida.

Step 5 : When the seeds crackle, add onions and sauté till they turn translucent.

Step 6 : Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, Punjabi garam masala, salt and the prepared pickle paste and sauté for 2 minutes.

Step 7 : Add rice and sauté for 2 more minutes

Step 8 : Add the hot water and pressure cook for 2 whistles.

Step 9 : Allow the steam to escape before opening the lid.

Step 10 : Separate each grain of the rice lightly with a fork.

Step 11 : Serve hot.