Monday, July 7, 2014

Channa pulao


Channa pulao

Ingredients (serves for 2)

Basmati rice - 1 1/2 cup (1 cup size = 150 ml)
white channa / chick peas - 3/4 cup (120 ml)
big onion - 1/2
tomato - 1
bay leaves - 1
fennel seeds - 1 tsp
cinnamon stick - 1
ginger garlic paste - 1 tsp
mint leaves - 1 fist full
salt - as needed
red chili powder - 1 1/2 tsp
coriander powder - 1 tsp
garam masala - 2 tsp
coriander leaves - for garnishing
water - 2 1/2 cups
ghee - 1 tsp
oil - 2 tsp

Method:

  • soak chick peas for 6 -8 hours or overnight. If you want to make the recipe quick, you can use the canned garbanzo beans directly.
  • wash the soaked chick peas and keep it aside
  • wash and soak the basmati rice for 1/2 an hour
  • cut onions and tomato
  • heat ghee and oil in a pressure cooker and add fennel seeds, cinnamon stick and bay leaves
  • fry it for a minute and then add chopped onion and mint leaves
  • fry till the onion becomes transparent
  • add ginger garlic paste and saute well
  • once the raw smell is gone, add soaked chick peas 
  • mix well and then add chopped tomatoes
  • cook till the tomatoes become mushy
  • add coriander powder, chili powder, garam masala and salt
  • mix well till the raw smell is gone
  • add 2 1/2 cups of water and bring it to boil
     
  • once the water gets boiled, add soaked rice
  • pressure cook it for 2 whistles in high flame 
  • garnish it with coriander leaves and serve hot with onion raita and potato fry


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