Uploaded June 2026 | Updated September 2026, 2 weeks ago
Simple ingredients, incredible flavor! This Hara Masala Channa Pulao is light, aromatic and packed with fresh herbs and hearty chickpeas — the ultimate one-pot meal for a quick yet satisfying lunch or dinner. #HappyCookingToYou #FoodFusion #ChannaPulao #HaraMasala #PulaoRecipe #DesiFood #pakistanifood
Written Recipe:bit.ly/4oC2Rz0
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Hara Masala Chana Pulao
Serves: 6-8
Recipe in English
Ingredients:
-Lehsan (Garlic) 7-8 cloves
-Adrak (Ginger) sliced 2-inch piece
-Hari mirch (Green chillies) thin 4-5
-Hari mirch (Green chillies) thick 2
-Hara dhania (Fresh coriander) handful
-Podina (Mint leaves) handful
-Iodized Himalayan pink salt 1 tbs or to taste
-Tez patta (Bay leaf) 1
-Javitri (Mace) 1 blade
-Chawal (Rice) Sella 750g (soaked for 1 hour)
-Desi ghee (Clarified butter) ½ Cup
-Pyaz (Onion) sliced 1 large
-Tez patta (Bay leaf) 1
-Darchini (Cinnamon stick) 1
-Zeera (Cumin seeds) 1 tsp
-Kali mirch (Black peppercorns) ½ tsp
-Badi elaichi (Black cardamoms) 2
-Laung (Cloves) 3-4
-Badiyan ka phool (Star anise) 2
-Kari patta (Curry leaves) 20-25
-Tamatar (Tomato) 1 large
-Dahi (Yogurt) whisked ½ Cup
-Saunf powder (Fennel powder) 1 tbs
-Lal mirch (Red chilli) crushed ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Garam masala powder 1 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
-Iodized Himalayan pink salt 1 tsp or to taste
-Safed chanay (White chickpea (Boiled) 2 Cups
-Water 1 Cup (Preferably Chickpea water)
-Chicken cube 1
-Lemon juice 1 tbs
-Water 1 Cup (Preferably Chickpea water)
-Desi ghee (Clarified butter) melted ¼ Cup
-Pyaz (Onion) Fried ⅓ Cup
-Hari mirch (Green chillies) slitted 3
-Adrak (Ginger) julienne
Direction:
-In a chopper, add garlic, ginger, thin green chillies, thick green chillies, fresh coriander, mint leaves, & chop coarsely.
-Hara masala is ready! set aside.
-In a boiling water, add pink salt, bay leaf, mace, mix well, cover & cook on low flame for 3-4 minutes.
-Remove cover, take out bay leaf & mace then discard it.
-Add soaked rice, mix well, boil on medium flame for 4-5 minutes or until 50% done.
-Now strain & set aside.
-In a cooking pot, add clarified butter & heat it.
-Add onion, & fry on medium flame until golden.
-Add bay leaf, cinnamon, cumin seeds, black peppercorn, black cardamom, cloves, star anise, curry leaves, mix well, cook on medium flame for 1-2 minute
-Add tomato, half of prepared hara masala (reserve half for later use), mix well, cook on medium flame for 1-2 minutes.
-Add yogurt, fennel seeds powder, red chilli crushed, cumin powder, garam masala powder, coriander, pink salt, mix well, cook on medium flame for 2-3 minutes.
-Add boiled chickpea, mix well & cook on medium flame for 1-2 minutes.
-Add chickpea water, mix well, add chicken cube, lemon juice, mix well.
-Cover & cook on low flame for 3-4 minutes.
-Remove the cover, mix well, add par boiled rice, make holes, add chickpea water, reserved hara masala, melted clarified butter, fried onion, green chillies, ginger.
-Cover & cook on high flame for 2-3 minutes, then lower the flame & steam cook for 10-12 minutes.
-Serve with salad!
Simple ingredients, incredible flavor! This Hara Masala Channa Pulao is light, aromatic and packed with fresh herbs and hearty chickpeas — the ultimate one-pot meal for a quick yet satisfying lunch or dinner. #HappyCookingToYou #FoodFusion #ChannaPulao #HaraMasala #PulaoRecipe #DesiFood #pakistanifood
Written Recipe:bit.ly/4oC2Rz0
Visit our store: fusionhomepk.com
Visit Our Website: foodfusion.com
Download iOS & Android app: foodfusion.com/app
Facebook: facebook.com/foodfusionpk
Instagram: instagram.com/foodfusionpk
Twitter: twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ youtube.com/@FoodFusionKids
Hara Masala Chana Pulao
Serves: 6-8
Recipe in English
Ingredients:
-Lehsan (Garlic) 7-8 cloves
-Adrak (Ginger) sliced 2-inch piece
-Hari mirch (Green chillies) thin 4-5
-Hari mirch (Green chillies) thick 2
-Hara dhania (Fresh coriander) handful
-Podina (Mint leaves) handful
-Iodized Himalayan pink salt 1 tbs or to taste
-Tez patta (Bay leaf) 1
-Javitri (Mace) 1 blade
-Chawal (Rice) Sella 750g (soaked for 1 hour)
-Desi ghee (Clarified butter) ½ Cup
-Pyaz (Onion) sliced 1 large
-Tez patta (Bay leaf) 1
-Darchini (Cinnamon stick) 1
-Zeera (Cumin seeds) 1 tsp
-Kali mirch (Black peppercorns) ½ tsp
-Badi elaichi (Black cardamoms) 2
-Laung (Cloves) 3-4
-Badiyan ka phool (Star anise) 2
-Kari patta (Curry leaves) 20-25
-Tamatar (Tomato) 1 large
-Dahi (Yogurt) whisked ½ Cup
-Saunf powder (Fennel powder) 1 tbs
-Lal mirch (Red chilli) crushed ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Garam masala powder 1 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
-Iodized Himalayan pink salt 1 tsp or to taste
-Safed chanay (White chickpea (Boiled) 2 Cups
-Water 1 Cup (Preferably Chickpea water)
-Chicken cube 1
-Lemon juice 1 tbs
-Water 1 Cup (Preferably Chickpea water)
-Desi ghee (Clarified butter) melted ¼ Cup
-Pyaz (Onion) Fried ⅓ Cup
-Hari mirch (Green chillies) slitted 3
-Adrak (Ginger) julienne
Direction:
-In a chopper, add garlic, ginger, thin green chillies, thick green chillies, fresh coriander, mint leaves, & chop coarsely.
-Hara masala is ready! set aside.
-In a boiling water, add pink salt, bay leaf, mace, mix well, cover & cook on low flame for 3-4 minutes.
-Remove cover, take out bay leaf & mace then discard it.
-Add soaked rice, mix well, boil on medium flame for 4-5 minutes or until 50% done.
-Now strain & set aside.
-In a cooking pot, add clarified butter & heat it.
-Add onion, & fry on medium flame until golden.
-Add bay leaf, cinnamon, cumin seeds, black peppercorn, black cardamom, cloves, star anise, curry leaves, mix well, cook on medium flame for 1-2 minute
-Add tomato, half of prepared hara masala (reserve half for later use), mix well, cook on medium flame for 1-2 minutes.
-Add yogurt, fennel seeds powder, red chilli crushed, cumin powder, garam masala powder, coriander, pink salt, mix well, cook on medium flame for 2-3 minutes.
-Add boiled chickpea, mix well & cook on medium flame for 1-2 minutes.
-Add chickpea water, mix well, add chicken cube, lemon juice, mix well.
-Cover & cook on low flame for 3-4 minutes.
-Remove the cover, mix well, add par boiled rice, make holes, add chickpea water, reserved hara masala, melted clarified butter, fried onion, green chillies, ginger.
-Cover & cook on high flame for 2-3 minutes, then lower the flame & steam cook for 10-12 minutes.
-Serve with salad!
