Kala Chana Pulao One Pot Black Chickpea Pilaf Playful Cooking

What is Kala Chana Pulao?

Any rice dish that is cooked with veggies, meat or beans is called pulao, pulav or pilaf! It is very common in Middle East countries and India. Kala Chana are black gram sometime also referred to as black chickpea. These are much tinier as compared to the regular white chickpea. It is a great source of protein and can be used in several ways. We often make dry stir-fry Kala Chana or even a rich curry or stew. But it is also a great addition to a bowl of salad.

Key to a perfect fluffy Pulao

I can get very picky about pulao. It needs to be aromatic, and it cannot be mushy. Yes, I had my fair share of mushy pulao because I rushed while preparing cook or didn’t measure the water to rice ratio properly.

Flavor of Kala Chana Pulao

A good flavor of Pulao comes from a lot of aromatic whole spices and ghee, homemade ghee preferably. Spices that goes in can vary based on what you have handy. But if you want that earthy robust flavor of Kala Chana Pulao, then try to get these whole spices:

Black and Green CardamomWhole Mace flower (Javathri)Cinnamon StickClovesStar AniseDry bay leaf (tej pata)

Apart from these whole spices, I also added some ground spices and dried fenugreek leaves. Another thing I like to add in this Kala Chana Pulao for flavor boost is fresh mint leaves. I add some while making the pulao and then sprinkle some on top while serving. It gives a lovely refreshing flavor that balances beautifully with the all the earthy aroma of the spices and the black chickpea.

Preparing the Kala Chana Pulao

I used dried black chickpeas which I soaked overnight. Then boiled the kala chana separately and while that is happening, I soaked the rice in water. This helps to cook the rice faster. Once, that is done, I stir-fried the onion with all the aromatic spices, added the drained rice and seared it. Then add the boiled kala chana, add water and let it cook until the water is absorbed and rice is cooked through. Finally, fluff the pulao and add more chopped fresh mint and cilantro. With a bowl of cold yogurt and some salad, this Kala Chana Pulao is a hearty filling meal, that doesn’t really take a lot of time to prep or cook.