Achari Paneer Chana Pulao (Pilaf) is a healthy, wholesome and delicious one pot meal that is made with fragrant basmati rice, succulent paneer and chickpeas cooked with pickling spices.
Hope you and your loved ones are safe and healthy!
Last few days have been the hottest so far here and I was in no mood slog my a** in front of the stove to cook an elaborate meal. And on days like this quick one pot meals are saviours. Don’t you think??
One pot meals
I was craving something really chatpata and something spicy but healthy and filling at the same time, that my little one will enjoy too. I am fortunate that he is into spicy and savoury food, So I hardly cook any separate meal for him.
And there is nothing is more chatpata than achar (pickle). Am I right?! So I made this Achari Paneer Chana Pulao (Pilaf) with lots of pickling spices like nigella seeds, mustard seeds, fennel seeds, cumin seeds and fenugreek seeds. And for some extra hot and sour flavours I have also added some mango pickle in the pulao. I love and have used Mother’s mango pickle in this recipe. S fortunate to find it here in our local stores.
Also have used one can of garbanzo beans/chickpeas in my pulao. I always like to keep cans of chickpea in my pantry for situations like this. Makes life so much faster and easier. Isn’t it?
I served this quick and delicious pulao with some yogurt and some crispy poppadoms.
Jump to the detailed recipe to make this ONE POT ACHARI PANEER CHANA PULAO/PILAF.
Here are few one pot recipes that you can try.
One Pot Coconut Rice with Prawns
Chipotle Chicken and Black Beans Burrito Bowl
Chicken and Peas Pulao With Sweet-Spicy Cucumber Raita
Vangi Bhaat Maharashtrian Style
Anda Pulao – Bengali Egg Pulao
ACHARI PANEER CHANA PULAO
Achari Paneer Chana Pulao (Pilaf)
- large thick bottomed pan
- 1 1/4 cup Basmati rice or any long grain rice (around 250 grams) washed and soaked in cold water for 15 minutes
- 150 grams Paneer cubed
- 1 can Chickpeas drained and washed
- 2 small Onions thinly sliced
- 2 Green chillies slit
- 1 1/2 tsp Ginger-garlic paste
- 3 tbsp Yogurt
- 2 1/2-3 tbsp Mango pickle I used Mothers mango pickle, added the pickle as it is as I like little bits and pieces of mango in my pulao, you can make a paste of it if you wish to.
- 2 Bay Leaves
- 2 Dried red Chilli
- 1 Black cardamom roughly pounded in pestle motor
- 3-4 Green Cardamoms roughly pounded in pestle motor
- 3-4 Cloves roughly pounded in pestle motor
- 1 inch Cinnamon sticks roughly pounded in pestle motor
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1/2 tsp Fennel seeds
- 1/2 tsp Nigella seeds/kalonji
- 1/2 tsp Hing/ Asofoetida
- 1/2 tsp Methi seeds (fenugreek seeds)
- 1 tsp Chilli powder (kashmiri/degi)
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 2-3 tbsp Raisins (optional)
- Salt as per taste
- 2-3 tbsp Ghee/Oil
- Coriander leaves for garnishing
- Heat ghee in a large thick bottomed pan/kadhai on medium high heat and when hot temper it with dried red chillies, bay leaves, mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, nigella seeds, black cardamoms, green cardamoms, cloves, cinnamon and hing.
- When the seeds splater and you get the aroma of the spices add the onion and saute for 4-5 minutes until soft and light brown.
- Next add in the ginger garlic paste and saute until the raw smell disappears.
- Now add in the chickpeas and mix it well with the onion and spices. Saute for 2-3 minutes.
- Now slowly add in the red chilli, turmeric powder, coriander powder, salt and slit green chillies and mix it well. And cook on medium high heat for 3-4 minutes stirring it frequently.
- Stir in the mango pickle (I added the pickle as it is as I like little bits and pieces of mango in my pulao, you can make a paste if you wish to) and mix it well. Cook for further 2-3 minutes.
- Toss in the paneer and mix everything well.
- Now add the drained basmati rice and toss everything well.
- Add raisins if using and mix it well with the masala and saute for 2 minutes.
- Finally 2 1/2 cups add hot water and do a taste test add salt if required to the rice and cover and cook on low heat for 20 minutes or until the rice is cooked through.
- Finally garnish with coriander leaves and serve it with yogurt and papads.
I hope you enjoy this Achari Paneer Chana Pulao (Pilaf) as much as we do!
I would love to see your creations. If you have tried this recipe, just click a picture and don’t forget to tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Stay Safe! Stay Positive!
angiesrecipesMay 24, 2020
A very simple yet very DELICIOUS meal!