Vegan Kala Channa Pulao/Black Chickpeas Pulao

Looking a gluten free one pot meal which is quite a complete meal, obviously my today's post will definitely fulfil those criterias you are looking for. A simple pulao which calls for one pot cooking. With a dry roasted and freshly prepared spice powder, this pulao gets ready very quickly than you can imagine. No tomato or ginger-garlic paste is needed to dish out this pulao. Already cooked Kala channa aka black chickpeas will take care of the protein content and this dish is completely gluten free. A lunch box friendly pulao which is definitely quick to prepare even if you have dont have enough time early in the morning. This week's posts are going to be one pot meals, yes my theme for this week's blogging marathon is One pot meals. Obviously this flavoursome rich kala channa pulao goes for this week's blogging marathon.

Though this pulao is very simple and easy to prepare, its a wholesome pulao. Served along with a simple raita or chips or else along with a boiled eggs, this pulao is definitely a satisfying dish to please anyone's hungry tummy. If you have already cooked black chickpeas in your fridge, this pulao gets ready much quickly than you can imagine. Though i used kala channa/black chickpeas in this pulao, you can replace black channa with kabuli channa/chickpeas, black eyed peas or else with rajma. Definitely a quick fix dish to prepare even for a weekend lunch if you dont feel like spending more time in your kitchen.For a weekend meal, dont forget to serve with rice along with a super rich vegetarian side dish or else with non vegetarian side dish depending upon your tastebuds.

2 cups Basmati rice soaked for 30 minutes

2cups Cooked Kala channa/black chickpeas

1no Onion(sliced)

2nos  Green chili(slit opened)

4cups Water

3 tbsp Oil

Salt

For Spice Powder:
2tbsp Coriander seeds
1tsp Fennel seeds
4 Kashmiri dry chillies
1tbsp Poppyseeds
1inch Cinnamon powder
2 Cardamoms
1tsp Cumin seeds
3tbsp Grated coconut

For tempering:

1no Bay leaf

2-3nos Cloves

Dry roast all the ingredients given under spice powder one by one until a nice aroma comes from, grind them as fine powder and keep aside.

Heat oil and fry all bay leaves and cloves until they turns brown.

Add the onions and cook until they turns transculent,add the slit opened green chilies and saute for 2-3 minutes on a low flame.

Add the cooked black chickpeas, grounded spice powder as per need and saute again for few minutes on a low flame.

Add the rice and saute for 2 minutes on a low flame.

Now add the water, salt and cook everything in medium high flame for few minutes and finish the cooking with low flame until the rice gets well cooked.

Serve this pulao with raita of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89