Name: Gujarati Lila Chana Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Basmati Rice, soaked and drained; ½ cup Green Chickpeas, fresh or thawed frozen (Hare Chane); ½ Potato, peeled and cubed; ½ inch Ginger, crushed; 1 Green Chili Pepper, crushed; ½ tsp Mustard Seeds; ½ tsp Cumin Seeds; ⅛ tsp Asafoetida; ¼ tsp Garam Masala; ½ tbsp Lemon Juice; 1½ tbsp Cooking Oil, peanut oil preferred; 1 tbsp Coriander Leaves, chopped; ¾ tsp Salt; 1½ cup Water

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

In a heavy pot or pressure cooker, heat the cooking oil until very hot. Add the mustard seeds and let them pop. Follow straight away with the cumin seeds and the asafoetida.
Add the coarsely crushed ginger and green chilli paste to the hot oil. Sauté over high heat for a few seconds, until the aroma comes through.
Add the cubed potatoes and the fresh green chickpeas to the pan. Fry over medium heat for 2-3 minutes, until the potatoes blister slightly on the surface, which helps them hold together during the boil.
2–3 min
Drain the soaked basmati thoroughly. Add the drained grains to the pot. Stir very gently so every grain is coated in the spiced oil without breaking.
Pour in the measured water. Add the salt and the garam masala. Bring the whole thing to a rapid, rolling boil.
Turn the heat right down. Cover the pot tightly and leave it to simmer, without lifting the lid, for 15 minutes, until the liquid is absorbed and the grains have lengthened. If you are using a pressure cooker instead, close it and cook for 2 whistles over steady medium heat.
15 min
Let the pressure release naturally, or turn off the heat and let it stand, undisturbed, for 10 minutes. Before serving, squeeze plenty of fresh lemon juice over the top. Scatter over fresh coriander and fluff it very gently with a fork.
10 min

How to tell it's done

The rice should be light, fluffy and mildly spiced, studded with bright green chickpeas that stay soft but keep a little bite and their natural sweetness.

Getting it right

Tip

Fresh green chickpeas (hara chana) are naturally quite sweet. A good squeeze of lemon juice right at the end balances that sweetness, and saves you reaching for heavier spices.

What to serve it with

A focused winter dish. Serve it with a comforting traditional Gujarati kadhi, or with a simple pungent garlic chutney stirred into thick curd.

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Ingredients