| Recipe Name:
Chana pulav |
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| Category:
Rice Varieties |
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| Prep Time |
Cook Time |
Serves |
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8 |
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Ingredients: |
| Basmathi rice |
|
1 cup |
| White kabuli chana |
|
½ cup |
| Tomatoes |
|
3 |
| Coconut |
|
10g |
| Small onions peeled |
|
½ cup |
| Garlic |
|
8 flakes |
| Oil |
|
15g |
| Coriander leaves |
|
½ bunch |
| Green chillies |
|
4 |
| Kasoori methi |
|
1 tbsp |
| Garam masala powder |
|
½ tsp |
| Cinnamon |
|
1 inch piece |
| Cardamom |
|
2 to 3 |
| Cloves |
|
few |
| Bay leaf |
|
1 |
| Ghee |
|
1/2 tsp |
| Grind together |
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|
| Small onions |
|
10 |
| Red chillies |
|
8 |
| Cumin seeds |
|
1 tsp |
| Garlic |
|
5 flakes |
| Grated fresh coconut |
|
15g |
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Method: |
- Soak rice for 10 minutes. Drain water and fry in ½ tsp of ghee till moisture is absorbed.
- Soak chana 10 hours before and pressure-cook it. Blanch tomatoes in hot water for few minutes and grind to a smooth paste.
- Grate coconut, add enough water and take two extracts.
- Heat oil in a heavy vessel and fry cardamom, cloves and bay leaf. Add garlic and fry till brown and then add slit green chillies and small onions. Fry for a minute and add ground masala paste.
- Fry till good smell comes in medium flame and then add tomato paste, kasoori methi, salt, garam masala powder and boil for few minutes.
- Add cooked chana and coconut extract, required water and when it starts boiling, add rice, mix well and cook for 20 minutes in reduced flame.
- Garnish with cut coriander leaves.
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