Chana Pulao with Chargha kabab and chutney

An amazing meal combo with quick and easy chana pulao, chargha kabab and a spicy chutney to go with it. #HappyCookingToYou #FoodFusion #MealCombo #RamzanRecipes #Arraywah

Select Language


Prepare Imli & Podina Chutney (Tamarind Mint Sauce):

  • Pyaz (Onion) 1 medium
  • Hara dhaniya (Fresh coriander) 1 Cup
  • Podina (Mint leaves) 1 Cup
  • Lal mirch (Red chilli) crushed 1 & ½ tsp
  • Namak (Salt) ¼ tsp or to taste
  • Kala namak (Black salt) ¼ tsp
  • Imli pulp (Tamarind pulp) 1 Cup
  • Water ¼ Cup

Prepare Easy Chana Pulao:

  • Ghee 3-4 tbs
  • Zeera (Cumin seeds) ½ tsp
  • Laung (Cloves) 2-3
  • Pyaz (Onion) sliced 1 small
  • Tez patta (Bay leaf) 1
  • Hari mirch (Green chillies) slit 2-3
  • Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • Tamatar (Tomato) small cubes 1 medium
  • Chanay (Chick peas) boiled 1 Cup
  • Chawal (Rice) 2 Cups (soaked for 30 minutes)
  • Water 4 Cups
  • Namak (Salt) 1 & ½ tsp or to taste
  • Chicken stock cube 1

Prepare Chargha Kabab:

  • Boneless chicken cut into stripes ½ kg
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Zeera powder (Cumin powder) 1 & ½ tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Dhania powder (Coriander powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Haldi powder (Turmeric powder) ¼ tsp
  • Safed mirch powder (White pepper powder) ¼ tsp
  • Garam masala powder ½ tsp
  • Zarda ka rang (Orange food color) ¼ tsp
  • Javitri powder (Mace powder) ¼ tsp
  • Jaifil powder (Nutmeg powder) ¼ tsp
  • Maida (All-purpose flour) 1 tbs
  • Cornflour 3-4 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Dahi (Yogurt) hung ¼ Cup
  • Lemon juice 1 & ½ tbs
  • Anda (Egg) 1
  • Cooking oil for frying


Prepare Imli & Podina Chutney (Tamarind Mint Sauce):

In a blender jug,add onion,fresh coriander,mint leaves,red chilli crushed,salt,black salt, tamarind pulp and water,blend well & set aside.

Prepare Easy Chana Pulao:

In a pot,add ghee & let it melt.

Add cumin seeds,cloves & mix well.

Add onion & fry until golden brown.

Add bay leaf,green chillies,ginger garlic paste and tomato,mix well and cook until tomatoes are soft (2 minutes).

Add chick peas & mix well.

Add rice & give it a good mix.

Add water,salt and chicken stock cube,mix well and bring it to boil,cover & cook on low flame for 15-20 minutes.

Prepare Chargha Kabab:

Pound chicken boneless stripes with the help of kitchen hammer.

In bowl,add chicken,black pepper powder,cumin powder,red chilli powder,coriander powder,salt, turmeric powder,white pepper powder,garam masala powder,orange food color,mace powder,nutmeg powder,all-purpose flour,cornflour,ginger garlic paste,yogurt,lemon juice,egg & mix well,cover & marinate for 1-2 hours.

Thread marinated chicken on wooden skewers (makes 6-7).

Heat non-stick griddle,place prepared chicken skewers,cover & steam cook on low flame for 3-4 minutes (Turn sides in between).

In frying pan,heat cooking oil and fry chicken skewers on medium flame until golden brown (1-2 minutes).

On serving dish,add cooked rice,chicken skewers,sprinkle chaat masal,lemon juice and serve with prepared chutney & salad.

Recipe By: Kanwal Mohsin

You May Also Like