Kalay chanay ka pulao is easy to make and very delicious in taste. A dish which is almost everyone’s favorite. Give this kalay chanay ka pulao recipe a try and share your feedback with us#ChanaPula #Pulao #KalaChanaPulaoIngredients for Chana pulao: Black chickpeas 1 ½ cupOil 1/2 cupOnion 1 cupGinger garlic paste 2 tbsp Tomatoes (chopped) 1 ½ cup Green chilies 4-5 Black pepper corn 8-9Cloves 4-5Black cardamom 1Cinnamon stick 1Cumin seeds 1 tspBay leaf 2Star anise 1Salt to taste Chili powder 1 tspTurmeric powder 1/2 tspWater 2 ½ cupsRice (soaked) 1 ½ cupIngredients for mint chutney: Mint 1 cupCoriander 1 cup Salt to taste Garlic cloves 4 Lemon juice 2 tbspGreen chilies 4 Cumin seeds 1 tspIngredients for cucumber raita: Yogurt 1 cupCucumber (chopped) 1/2 cupCumin seeds 1/2 tspSalt to tasteMint chutney 1 tbsp Directions: In a bowl add chickpeas, water and soak them overnight. In a blender add mint, coriander, salt, lemon juice, green chilies, cumin seeds, garlic cloves and blend into a smooth paste. Your mint chutney is ready. In a bowl add yogurt, mint chutney, salt, cumin seeds, cucumber and mix them well. Your cucumber raita is ready. Set aside. In a pan of slightly salty water add soaked chickpeas and boil until black chickpeas get fully cooked for at least 30 to 40 minutes. In a pan heat oil, add onion and fry until light brown. Add whole spices and cook for a minute. Add ginger garlic paste, tomato, green chilies and cook for 2-3 minutes more. Then add salt, chili powder, turmeric and cook for 2 to 3 minutes or until oil separate. Now add boiled chickpeas and cook for 4 to 5 minutes. Add water and bring it to boil. Lastly add soaked rice and let it cook until water evaporates and it starts bubbling. Cover and cook on low heat for 8 to 10 minutes. Serve tasty kalay chanay pulao with refreshing cucumber mint raita. Preparation time: 10 minutes Cooking time: 1 hour Serving: 4-5