Kalay chanay ka Pulao

This Kalay Channay Ka pulao with mirchi ka raita is just the thing you need for the weekend. #HappyCookingToYou #FoodFusion

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  • Ghee 1/4 Cup
  • Hari elaichi (Green cardamom) 2
  • Badi elaichi (Black cardamom) 2
  • Tez paat (Bay leaf) 1
  • Darchini (Cinnamon sticks) 2
  • Sabut kali mirch (Black peppercorns) 3-4
  • Laung (Cloves) 2
  • Badiyan ka phool (Star anise) 1
  • Zeera (Cumin seeds) ½ tsp
  • Pyaz (Onion) sliced 2 medium
  • Beef qeema (Mince) 250g (without fat)
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Hari mirch (Green chilli) paste 2 tbs
  • Dahi (Yogurt) whisked 1 Cup
  • Namak (Salt) 1 & ½ tsp or to taste
  • Zeera powder (Cumin powder) 1/4 tsp
  • Garam masala powder 1/4 tsp
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Kalay chanay (Black chickpeas) 2 Cups (Boiled with salt)
  • Water 1 litre or as required
  • Sabut dhania (Coriander seeds) 1 tbs
  • Saunf (Fennel seeds) 1 tbs
  • Tamatar (Tomato) sliced 1 medium
  • Hari mirch (Green chilli) 2-3
  • Chawal (Rice) basmati ½ kg (soaked for 2 hours)
  • Namak (Salt) 1 tsp or to taste

Mirchi ka Raita:

  • Dahi (Yogurt) whisked 1 Cup
  • Namak (Salt) 1/4 tsp or to taste
  • Hara dhania (Fresh coriander) crushed 1 tsp
  • Podina (Mint leaves) crushed 1 tsp
  • Hari mirch (Green chilli) crushed 1 & ½ tsp
  • Lehsan paste (Garlic paste) ½ tsp
  • Cooking oil 1 & ½ tbs
  • Zeera (Cumin seeds) ½ tsp
  • Hari mirch (Green chilli) 2


In pot,add ghee and let it melt.

Add green cardamom,black cardamom,bay leaf,cinnamon stick,black peppercorns,cloves,star anise, cumin seeds and mix well.

Add onion and fry until light brown.

Add beef mince and mix well until it changes color.

Add ginger garlic paste,green chilli paste and mix well.

Add yogurt,salt,cumin powder,garam masala powder,black pepper powder,mix well and cook for 8-10 minutes.

Add black chickpeas and mix well.

Add water and mix well.

On muslin cloth,add coriander seeds,fennel seeds and warp it to make a bouquet garni (potli).

In pot,add potli and bring it to boil,cover and cook on low flame for 18-20 minutes.

Remove potli and discard it.

Add tomato,green chillies and mix.

Add rice,salt,mix well and cook on high flame until water is reduced then cover and steam cook on low flame for 10-15 minutes.

Prepare Mirchi ka Raita:

In bowl,add yogurt,salt,fresh coriander,mint leaves,garlic paste and whisk well.

In small frying pan,add cooking oil,cumin seeds,green chillies and mix well.

Pour tadka on raita and mix well.

Serve pulao with mirchi ka raita.

Recipe By: Kanwal Mohsin

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