Basant Panchami Special Chana Pulao: A Healthy Yellow Feast
Spring is almost here! Basant Panchami is the festival that celebrates the arrival of spring. On this day, we worship Goddess Saraswati and wear yellow clothes to celebrate nature’s new beginning.
To match this happy occasion, we have a special dish for you: Basant Panchami Special Chana Pulao. It is a beautiful yellow rice dish that is healthy, tasty, and perfect for the festival.
About the Recipe
This Chana Pulao is a light and comforting meal. It is made with fluffy Basmati rice and white chickpeas (Kabuli Chana).
The best thing about this recipe is that it is Satvik. This means we cook it without onion and garlic. This makes the dish very light on the stomach and easy to digest. It is not too heavy, yet it fills your stomach and keeps you happy. It is a perfect meal for prayer time or a festive lunch.
Why It Is Basant Special
Yellow is the most important color for Basant Panchami. It stands for knowledge, happiness, and the yellow mustard flowers that bloom in spring.
This pulao gets its bright, natural yellow color from grated raw turmeric (Kachchi Haldi). We do not use any artificial food colors. The raw turmeric gives the rice a lovely golden glow and a fresh smell. Serving this yellow pulao on Basant Panchami brings the right festive feeling to your home.
Protein-Packed Goodness
We all need energy to enjoy the festival. This pulao is full of plant protein because of the chickpeas.
Chickpeas (Chana) are very healthy. They make the dish filling and satisfying. Since there is no heavy cream or butter, it is a healthy way to get your protein. It is a great meal for kids and adults alike.
Ingredients
Every ingredient in this recipe has a special job:
- Basmati Rice: It is a long-grain rice. When cooked, it becomes fluffy and smells very good. It is the base of our dish.
- Kabuli Chana (Chickpeas): These give the “bite” to the pulao. They are packed with protein and make the dish filling.
- Raw Turmeric: This is the star ingredient. It makes the rice yellow naturally and is very good for your health.
- Ginger & Green Chillies: Since we are not using onion and garlic, ginger gives a nice spicy flavor.
- Special Spice Mix: A mix of fennel (saunf), coriander, and pepper. These spices keep the taste light and good for digestion.
- Ghee: We use ghee for cooking. It adds a rich smell and taste that everyone loves.
- Saffron (Kesar): This is optional. It adds a sweet smell and makes the dish look even fancier.
Serving Suggestions
Since this pulao is warm and slightly spicy, it tastes best with cool sides:
- Plain Curd (Dahi): A bowl of fresh curd is the best partner for this pulao. It cools the stomach.
- Cucumber Raita: Mix cucumber with curd and have it on the side. It tastes very refreshing.
- Papad: You can eat a crispy roasted papad with it for some crunch.
- Pickle: A little bit of mango or lemon pickle adds a tangy kick.
Variations
You can change this recipe a little bit if you like:
- Add Veggies: You can add green peas, carrots, or beans along with the chickpeas. This adds more color and nutrition.
- Add Nuts: If you want a richer taste, you can fry cashew nuts and raisins in ghee and sprinkle them on top.
- Minty Fresh: You can add fresh mint leaves (pudina) while cooking the rice for a fresh smell.
So, this Basant Panchami, celebrate with a meal that is healthy, colorful, and full of love. This Chana Pulao is light on the body but full of flavor. The natural yellow color is perfect for the festival.
Happy Basant Panchami to you and your family!
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Basant Panchami Special Chana Pulao
- Total Time: 55 minutes
- Yield: 3-4
- Diet: Vegetarian
Description
Basant Panchami Special Chana Pulao is a light, comforting, and protein-rich vegetarian rice dish made for festive meals. Prepared with raw turmeric for a natural yellow colour and cooked without onion or garlic, this satvik pulao is gentle, aromatic, and easy to digest. Chickpeas add plant protein, making it both nourishing and satisfying. Best enjoyed with plain curd or cucumber raita for a wholesome Basant meal.
Ingredients
For the Pulao
- 1 cup basmati rice, soaked for 20 minutes
- 1 cup white chickpeas (kabuli chana), soaked overnight
- 2–3 cups water (for boiling chickpeas)
For the Tadka
- 2 tbsp ghee or butter
- 1 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 bay leaf
- 1½ tsp grated raw turmeric (kachchi haldi)
- 1 tsp finely chopped or grated ginger
- 1–2 green chillies, finely chopped (optional)
- ½ cup finely chopped tomatoes
- 1 tbsp spice mix*
- Salt to taste
- A few saffron strands soaked in warm water (optional)
- Fresh coriander or mint, for garnish
*Spice mix: Coarsely grind 1 tsp whole coriander seeds and ½ tsp fennel seeds (saunf). Mix with ¼ tsp dry ginger powder (sonth) and ¼ tsp black pepper powder.
Instructions
- Wash and soak the rice in enough water for 20 minutes.
- Boil overnight soaked chickpeas in 2 to 3 cups of water for 5 to 6 whistles.
- Once boiled, strain the water and chana. Keep aside for later use.
- Heat ghee and oil together in a heavy-bottom pan or pressure cooker on low flame.
- Add cumin seeds and bay leaf; let them splutter and release aroma.
- Add grated raw turmeric and finely chopped ginger. Sauté gently for 20–30 seconds until fragrant and bright yellow.
- Add green chilli (if using) and chopped tomatoes. Cook until tomatoes soften and butter starts separating.
- Add the spice mix and salt. Mix well and cook briefly.
- Add boiled chickpeas and stir gently so they get evenly coated with the masala.
- Add soaked rice and mix lightly without breaking the grains.
- Pour in chickpea water, bring to a gentle boil, then cover and cook on low flame until rice is fluffy and fully cooked.
- Switch off the heat, drizzle saffron water (if using), and let the pulao rest covered for 5 minutes.
- Fluff gently and garnish with fresh dhaniya before serving.
- Serve hot with plain curd or cucumber raita.
Notes
- Soaking the rice helps the grains cook evenly and remain long and fluffy. Do not soak for more than 30 minutes, as it can make the rice mushy.
- Chickpeas should be soaked overnight for best texture and digestion. If using canned chickpeas, rinse well and skip pressure cooking.
- Reserve the chickpea cooking water as it adds extra flavour and nutrients to the pulao. You can dilute it slightly if it feels too starchy.
- Always cook the tadka on low heat. Raw turmeric burns quickly, so sauté gently to retain its colour and earthy flavour.
- Do not overcook the turmeric and ginger. Just 20–30 seconds is enough to release aroma without bitterness.
- Tomatoes should be soft, not dry. Let them cook until ghee starts separating for a balanced, mellow masala.
- Add spice mix briefly and avoid over-roasting to keep the flavours gentle and satvik.
- Mix chickpeas gently so they get coated evenly without breaking.
- Handle soaked rice carefully while mixing to avoid breaking the grains.
- Use the correct liquid ratio. Usually, 1 cup rice needs about 1¾–2 cups liquid, including chickpea water.
- Cook on low flame after boiling to ensure evenly cooked rice without sticking at the bottom.
- Resting the pulao is important. Keep it covered for 5 minutes after cooking so the steam settles and grains separate better.
- Fluff with a fork, not a spoon, to keep the rice light and airy.
- Saffron water is optional but adds a festive aroma and colour, especially for Basant Panchami.
- Best served fresh, but leftovers can be refrigerated for up to 24 hours and reheated gently with a splash of water.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Indian
