Chana dal pulao | Chana dal rice

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One pot chana dal BIRYANI

Soaked chana dal cooked in ground masala makes the best flavorful one-pot, protein-rich pressure cooker spicy pulao. Perfect for a weekday meal. It is also a tasty main course for get-togethers, dinner parties, etc.

Soak chana dal

Soaking chana dal overnight helps to perfectly cook chana dal. If you forget to soak overnight, soak in hot water for at least 3 hours till they soften. If chana dal is not soaked well, the chana might not cook properly. 

Can I skip coconut?

Yes, grinding coconut is optional, but coconut gives the best flavor to kadala paruppu sadham so I would highly recommend that.

Can I skip grinding?

If you are not using coconut, you can skip grinding too. saute tomato and add the other masala powder after sauteeing.

Can I use coconut milk instead of coconut?

Yes, in that case, adjust the water accordingly.

CAN I add BIRYANI MASALA?

Yes, in that case adjust other masala powders accordingly. 

RICE FOR  pulao

I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly.

SHOULD I SOAK RICE?

I soaked the rice for 20 minutes. adjust the soaking time according to the rice variety you use.

CAN I skip ghee FOR COOKING?

Ghee gives amazing flavor to the biryani so I use prefer using both oil and ghee.

Should I add more tomatoes?

 I added 1/4 cup of tomatoes. If you are adding curd, reduce tomatoes accordingly

SIDE DISH FOR BIRYANI

Biryani goes well with raita varieties, gutti vankaya kura, kathirikai chops, plain kurma,  mirchi salan, and raita

CAN I COOK cooker chana dal biryani IN THE INSTANT POT?

Yes, for the instant pot version avoid soaking the rice. Add 3/4 cup of water cook for 5 minutes and do natural pressure release. 

VARIETY RICE

PRESSURE COOKER RECIPES

kadalai paruppu recipe

Protein rich rice

Ingredients

To soak chana dal

1/4 cup chana dal

3/4 cup water

Chana dal pulao

one pot pulao

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Ingredients

To soak chana dal

• 1/4 cup chana dal
• 3/4 cup water

To soak rice

• 1/2 cup basmati rice
• water to soak

Grind masala

• 1/4 cup tomato
• 1 clove
• small piece of cinnamon
• 1 cardamom
• 1/4 tsp turmeric powder
• 2 garlic
• 1/8 tsp ginger powder
• 1 tsp kitchen king masala
• 1/2 tsp kashmiri chilli powder
• 1/4 cup coconut
• 1/2 tsp garam masala
• water to grind

biryani in a pressure cooker

• 1 tablespoon peanut oil
• 1/4 tsp fennel seeds
• 1 tablespoon ghee
• 1/4 cup onion
• mint and coriander leaves few
• 1 cup water
• 1/4 tsp sesame oil
• 5 cashews

Instructions

Soak chana dal

• wash chana dal and soak overnight

Soak rice

• wash and soak for 20 minutes

grind masala

• Add the ingredients mentioned under "grind masala" to a mixie jar; and grind well

Chana dal Biryani in cooker

• Add oil and ghee to the pressure cooker
• Turn on the stove to medium flame and heat
• Add cashews; mix well and saute till cashew starts to change color
• Turn off the stove. transfer and turn on the stove
• add fennel seeds, and splutter
• Furthermore, add onion, green chili; mix well and saute till onion turns translucent
• Add ground mixture; mix well and saute for 4 minutes till moisture evaporates and the raw smell goes off
• Furthermore add soaked dal and required salt; mix well
• Add water; mix well and bring to boil
• Furthermore, add rice; mix gently and bring to boil
• Make sure nothing is stuck to the pan
• Finally, add sesame oil and pressure cook for two whistles; turn off the stove
• After the pressure subsides naturally, open the cooker
• Add roasted cashews and Gently fluff the rice

Video

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