How to make Chana Masala Rice - Kala chana and rice

Dr. Kotii Reddy Saripalli

How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chana Masala Rice Recipe

  • Cooked rice 2 cups

  • Black Bengal gram (kala chana) 2 cups

  • Ghee 2 tablespoons

  • Cinnamon 1 inch stick

  • Black peppercorns 4-5

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Bay leaf 1

  • Garlic finely chopped 2 tablespoons

  • Ginger finely chopped 2 tablespoons

  • Green chillies finely chopped 2-3

  • Onions finely chopped 2 medium

  • Tomatoes finely chopped 2 medium

  • Turmeric powder ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • chana masala powder 1 tablespoon

  • Black gram stock 1 cup

  • Salt to taste

  • Dried mango powder 1 teaspoon

  • coriander leaves for garnishing

Method

Step 1

Heat ghee in a non-stick wok, add cinnamon, peppercorns, caraway seeds and bay leaf and cook for a minute.

Step 2

Add garlic, ginger and chillies and sauté till lightly browned.

Step 3

Add onions and sauté till brown. Add tomatoes and sauté further for 3-4 minutes. Add turmeric powder, red chilli powder, coriander powder, garam masala powder and chana masala powder and mix well.

Step 4

Add black gram and mix well. Add stock and mix well. Cook for a minute. Add rice and mix well. Add salt and dried mango powder and mix well.


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