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Achari Paneer Chana Pulao (Pilaf)

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.
Prep Time5 mins
Cook Time30 mins
Course: Main Course, one pot meal
Cuisine: Indian
Keyword: achari chana pulao, achari paneer chana pulao, achari paneer pulao, one pot meal recipes, one pot rice
Servings: 4
Author: [email protected] Bong


  • 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.