CHANAY, Palaw ready within an hour. 🌸🍋🌸🍋🌸🍋🌸🍋🌸🍋🌸🍋🌸
CHANAY PALLAWO WITH BASMATI RICE RECIPE
CHANAY Pallawo (Garbanzo beans and Basmati Rice mix) has few ingredients ready in less than an hour.
Ingredients and instructions are here (Ingredients can be more or less as per taste)!
1 medium cup of basmati rice
3 cups of pre boiled Garbage or 3 cans
1 medium onion (peel and chop)
1 teaspoon of ginger paste
1 teaspoon of garlic paste or powder
5 to 6 whole cloves (Longs)
1 teaspoon of cumin seeds (Zeera)
1 teaspoon of salt or as per taste
6 to 8 whole cardamom (Ilachi)
1 cinnamon stick (Daal Chini)
Pinch of paprika (red chili powder)
1 teaspoon of all purpose seasoning (optional)
4 tablespoons of oil
1 1/2 cups of water
(this water will use for final cooking) after garbanzo beans are mixed.
Add oil, chop onions and cinnamon stick and cook until golden brown and add all the dry ingredients including garlic and ginger paste. Stir a little bit and add half cup of water and add pre cooked garbanzo and cook. (If necessary add more water and cook) once water dries out just add rice and 1 1/2 cups of water and cook until water is fully dry and keep in the stove (like steaming the rice “slow cooking” at least 20 minutes before serving.
Serve with plain yogurt, fermented pickles, salads or raita. (Optional). #pakistancuisine #indianfood #thebakht #garbanzobasmatirice #bakhtkirecipemixmasala
Cooking Chanay Pallawo with basmati rice has always been a delight in my kitchen, especially when I need a delicious meal in less than an hour. The combination of garbanzo beans with fragrant basmati rice creates a hearty, comforting dish that’s both nutritious and satisfying. One of my favorite tips is to use pre-boiled garbanzo beans or canned ones to save time, ensuring the cooking process stays quick without sacrificing flavor. The aromatic spices—cloves, cardamom, cinnamon, and cumin—bring warmth and depth to the dish. I find that gently frying these whole spices in oil along with chopped onions until golden brown releases an incredible aroma that fills the kitchen. Adding ginger and garlic paste elevates the taste, giving the dish a rich, savory profile. I usually prepare this dish in a heavy-bottom pan or a non-stick skillet, which helps prevent the rice from sticking or burning. When it's time to add water for cooking the rice, I make sure to cover the pan with a lid and let the rice steam slowly on low heat. This slow cooking technique makes the rice perfectly fluffy and ensures the flavors meld beautifully. Serving Chanay Pallawo with plain yogurt or raita adds a refreshing contrast to the spices while fermented pickles introduce a tangy, spicy element that completes the meal. For an extra touch, I like to add a side of fresh salad to balance the dish. In my experience, this recipe is versatile—you can adjust the spices and seasoning to your preference or add fresh herbs like coriander to brighten the flavors. For those interested in a vegan option, using oil and plant-based yogurt works just as well. The key is using high-quality basmati rice and fresh spices to get the best taste. If you’re interested in healthy cooking, using a GREEN PAN or any ceramic non-stick cookware enhances this recipe by minimizing oil usage and making cleanup easier. These pans heat evenly, which is perfect when cooking delicate rice dishes like Chanay Pallawo. Overall, this recipe is a great way to enjoy authentic South Asian flavors at home with minimal effort and time. It’s perfect for weekday dinners or entertaining guests who appreciate hearty, flavorful meals.
