Channa Pulao
Yield - 2servings
Ingredients:
Basmati Rice - 1cup
Kabuli Channa/Dried Chick Peas - 1 cup
Onions, thinly sliced - 2+1nos
Garlic cloves - 3nos.
Whole spices for Rice -
Cloves - 2nos.
Cinnamon - 1"
Peppercorns -4nos.
Bay leaves - 1nos.
Chilli powder - 1/2 tsp
Coriander Leaves - 1 bunch
Salt to taste
Ghee/oil
Method:
Yield - 2servings
Ingredients:
Basmati Rice - 1cup
Kabuli Channa/Dried Chick Peas - 1 cup
Onions, thinly sliced - 2+1nos
Garlic cloves - 3nos.
Whole spices for Rice -
Cloves - 2nos.
Cinnamon - 1"
Peppercorns -4nos.
Bay leaves - 1nos.
Chilli powder - 1/2 tsp
Coriander Leaves - 1 bunch
Salt to taste
Ghee/oil
Method:
Soak the chick peas in water overnight. Wash rice & soak for 30min. Drain & keep aside.
Pressure cook chick peas with salt & keep aside. Heat ghee/oil in a pan. Add whole spices. Roast for a minute & add the sliced onions(2nos.). Saute till the onions are translucent and add the drained rice. Saute for a few more minutes. Add salt & 2cups of hot water and cook till done.
Grind to a paste the remaining one onion & garlic cloves.
Heat Ghee/oil. Add the ground paste & cook till the raw smell goes. Add chilli powder & chopped coriander leaves(alternately u can grind coriander along with onion & garlic). Cook for a minute and add rice & channa. Mix well & serve garnished with coriander leaves.
Pressure cook chick peas with salt & keep aside. Heat ghee/oil in a pan. Add whole spices. Roast for a minute & add the sliced onions(2nos.). Saute till the onions are translucent and add the drained rice. Saute for a few more minutes. Add salt & 2cups of hot water and cook till done.
Grind to a paste the remaining one onion & garlic cloves.
Heat Ghee/oil. Add the ground paste & cook till the raw smell goes. Add chilli powder & chopped coriander leaves(alternately u can grind coriander along with onion & garlic). Cook for a minute and add rice & channa. Mix well & serve garnished with coriander leaves.
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