pakistani

Aloo Bukhara Chana Pulao

Name: Aloo Bukhara Chana Pulao
Yield: 1 serving
Cuisine: pakistani
Ingredients: 60 g basmati rice (dry); 128 g cooked chickpeas (drained); 25 g dried prunes; 64 g onion; 13 g vegetable oil; 9 g ginger-garlic paste; 1 g ground cumin; 3 g ground coriander; 0.71 g red chili powder; 2 g salt; 249 g water

This simmered dish pairs basmati rice with cooked chickpeas, dried prunes and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

108 g Carbohydrates

18 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

60g basmati rice (dry) 219 kcal
128g cooked chickpeas (drained) 210 kcal
25g dried prunes 60 kcal
64g onion 26 kcal
13g vegetable oil 115 kcal
9g ginger-garlic paste 7 kcal
1g ground cumin 4 kcal
3g ground coriander 9 kcal
1g red chili powder 0 kcal
2g salt 0 kcal
249g water 0 kcal

Cooking instructions

basmati rice (dry)
Rinse the rice until mostly clear. Soak 10 minutes if you have time, then drain.
onionvegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until golden.
ginger-garlic pasteground cuminground corianderred chili powder
Add ginger-garlic paste; cook 30 seconds. Add cumin, coriander, and red chili powder and stir briefly.
basmati rice (dry)cooked chickpeas (drained)dried prunessaltwater
Add chickpeas and prunes; stir to coat. Add rice, salt, and water, then bring to a boil.
basmati rice (dry)
Cover and simmer on low until rice is cooked and fluffy. Rest 5 minutes, fluff, and serve.