If you love trying out unique and flavorful rice dishes, then the Peshawari Chana Mewa Pulao recipe is one you must add to your list. This dish originates from the vibrant food culture of Peshawar, combining the richness of chickpeas (chana) with the subtle sweetness of dried fruits (mewa). Infused with aromatic whole spices, this pulao is a delicious fusion of savory and sweet flavors, making it a perfect dish for family dinners, festive gatherings, or even a weekend indulgence.
Unlike regular pulao, Peshawari Chana Mewa Pulao stands out with its balanced mix of textures and flavors. The nuttiness of chickpeas, the fragrance of basmati rice, and the sweetness of raisins create a well-rounded and irresistible dish. Whether you’re looking for something different to serve with kebabs or a stand-alone main course, this recipe is sure to impress.
Why You’ll Love This Pulao
- Packed with Protein & Fiber – Chickpeas add nutritional value, making it both satisfying and healthy.
- Rich & Aromatic – The use of whole spices gives the pulao an unbeatable depth of flavor.
- Easy to Prepare – Simple ingredients and a straightforward cooking method make it beginner-friendly.
- Perfect for Special Occasions – The balance of savory and sweet makes it a great dish for festivities and gatherings.
Ingredients for Peshawari Chana Mewa Pulao
Main Ingredients
- 3 cups basmati rice – Rinse and soak for 15 minutes for the best texture.
- 4 cups vegetable stock or water – Enhances the flavor and ensures perfect cooking.
- 2 cups cooked chickpeas (chana) – Use canned or pre-boiled chickpeas for convenience.
- ½ cup raisins (mewa) – Adds a subtle sweetness to balance the spices.
- 1 onion (finely chopped) – Caramelized for depth of flavor.
- 2 medium tomatoes (chopped) – Brings tanginess and richness.
- 3 garlic cloves (minced) – Enhances the overall fragrance of the dish.
Whole Spices for Authentic Flavor
- 4-5 cloves
- 1-inch cinnamon stick
- 2 black cardamom pods
- 1 bay leaf
Ground Spices & Seasoning
- 1½ tbsp garam masala
- 1 tbsp cumin seeds
- ½ cup oil
- Salt to taste
How to Make Peshawari Chana Mewa Pulao
1: Prepare the Aromatic Base
- Heat ½ cup oil in a deep pot over medium heat.
- Add the chopped onions and sauté until golden brown.
- Stir in garlic, cloves, cinnamon stick, black cardamom, and bay leaf. Let them sizzle for a minute until fragrant.
2: Cook the Tomatoes
- Add the chopped tomatoes and cook until they soften into a thick paste.
- Stir occasionally to avoid sticking and burning.
3: Mix in the Chickpeas and Raisins
- Add the chickpeas and raisins to the pot.
- Sprinkle in garam masala, cumin seeds, and salt.
- Stir everything well so that the chickpeas absorb all the flavors.
4: Add the Rice and Cook
- Drain the soaked basmati rice and add it to the pot.
- Pour in vegetable stock or water, ensuring the liquid covers the rice completely.
- Stir gently to mix everything.
5: Cook to Perfection
- If using a pressure cooker, cook on medium heat for one whistle.
- If using a regular pot, cover with a lid and let it simmer on low heat for 15-20 minutes until the rice is tender and the liquid is fully absorbed.
6: Rest and Serve
- Let the pulao sit for 5 minutes before fluffing it with a fork.
- Serve hot with yogurt raita, pickles, or a side salad.
Peshawari Chana Mewa Pulao Recipe
Equipment
- Heavy-bottomed pot or pressure cooker
- Wooden spoon
- Fine-mesh strainer for rice
Ingredients
Main Ingredients
- 3 cups basmati rice rinsed and soaked for 15 minutes
- 4 cups vegetable stock or water
- 2 cups cooked chickpeas chana
- ½ cup raisins mewa
- 1 onion finely chopped
- 2 medium tomatoes chopped
- 3 garlic cloves minced
Whole Spices for Authentic Flavor
- 4-5 cloves
- 1- inch cinnamon stick
- 2 black cardamom pods
- 1 bay leaf
Ground Spices & Seasoning
- 1½ tbsp garam masala
- 1 tbsp cumin seeds
- ½ cup oil
- Salt to taste
Instructions
Step 1: Prepare the Aromatic Base
- Heat ½ cup oil in a heavy-bottomed pot or pressure cooker over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Stir in garlic, cloves, cinnamon stick, black cardamom, and bay leaf. Let them sizzle for a minute until fragrant.
Step 2: Cook the Tomatoes
- Add the chopped tomatoes and cook until they soften into a thick paste.
- Stir occasionally to avoid sticking and burning.
Step 3: Mix in the Chickpeas and Raisins
- Add the chickpeas and raisins to the pot.
- Sprinkle in garam masala, cumin seeds, and salt.
- Stir everything well so that the chickpeas absorb all the flavors.
Step 4: Add the Rice and Cook
- Drain the soaked basmati rice and add it to the pot.
- Pour in vegetable stock or water, ensuring the liquid covers the rice completely.
- Stir gently to mix everything.
Step 5: Cook to Perfection
- If using a pressure cooker, cook on medium heat for one whistle.
- If using a regular pot, cover with a lid and let it simmer on low heat for 15-20 minutes until the rice is tender and the liquid is fully absorbed.
Step 6: Rest and Serve
- Let the pulao sit for 5 minutes before fluffing it with a fork.
- Serve hot with yogurt raita, pickles, or a side salad.
Video
Notes
- Soaking the rice prevents it from becoming sticky.
- Adjust the spice levels according to your preference.
- Adding a squeeze of lemon at the end can enhance the flavors.
Nutrition
- Calories: ~350 per serving
- Protein: ~12g
- Carbohydrates: ~60g
- Fat: ~8g
Pro Tips for the Best Peshawari Chana Mewa Pulao Recipe
- Use Aged Basmati Rice – This prevents mushy texture and ensures long, fluffy grains.
- Don’t Overmix – Stirring too much can break the rice.
- Let It Rest Before Serving – This helps the flavors settle and the grains separate.
- Enhance with Nuts – Add roasted almonds or cashews for extra crunch.
Serving Suggestions
- Mint Raita – A cooling yogurt dip balances the spices.
- Cucumber & Tomato Salad – Adds freshness and crunch.
- Seekh Kebabs – A great protein-rich side dish.
FAQs
1. Can I Make Peshawari Chana Mewa Pulao in an Instant Pot?
Yes! Follow the same steps using the sauté function for frying. Once you add the rice and liquid, pressure cook on high for 5 minutes, then release naturally.
2. Can I Make It Vegan?
Yes! This dish is naturally vegan as it contains no dairy or meat.
3. How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water for freshness.
4. Can I Add Other Dried Fruits?
Absolutely! Try adding chopped dates, apricots, or prunes for a richer taste.
The Peshawari Chana Mewa Pulao recipe is a true delight, offering a perfect blend of flavors and textures. Whether you serve it at a festive gathering or a regular weeknight dinner, it’s guaranteed to be a hit.
Have you tried this recipe? Let us know your thoughts in the comments below! Don’t forget to share this recipe with friends and family! You may also like Homemade Bounty Bars Recipe.
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