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Ingredients:
Basmati/Long grained rice - 2 cups
Water - 3 1/2 cups
Chick peas/Channa - 1 cup
Onion - 1 large
Tomato - 1 large
Cardamom - 2
Cloves - 4
Cinnamon - 1 inch
Ghee/oil - 2 tbsp
Salt to taste
Cashewnuts - few
Raisins - few (optional)
Ginger - 1 inch
Garlic - 6 pods
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Chilli powder - 1 teaspoon
Green chilly - 2
Garam Masala - 1 teaspoon
Grated Coconut - 2 tablespoon
Onion - 1 medium sized
Method Of Channa Pulao:
Soak the channa/ chickpeas overnight. You can use canned chickpeas instead.Wash and soak the rice for about 30 minutes. Grind the masala ingredients into a smooth paste.
In a pressure cooker/pan , heat the ghee/oil. Fry the cashews and raisins. Once they turn golden brown, remove them aside. In the same ghee/oil, add cloves, cinnamon and cardamom. Fry until it gives a nice aroma. Add the washed and soaked rice and fry for a while. Add the water and salt. Keep closed and cook until the rice is done.Heat some oil/ghee and saute the chopped onion until translucent. Add the ground masala and cook till raw flavour disappears. Add the diced tomato and saute for a while. Add salt to taste. Now add the channa and simmer for a few minutes so that it blends with the spices.Finally add the cooked rice and mix gently. Garnish with fried cashews , raisins and coriander leaves..Serve with a simple raita or kurma of your choice.
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