Friday, January 4, 2013

Chana pulao

Chana pulao


Basmati rice            -2 cup
chana                       -3/4 cup
onion                       -1 big size
tomato                     -1
ginger garlic paste   -1 tbsp
chilli powder           -1/2tsp
coriander powder    -1tbsp
cumin                      -1/4 tsp
garam masala          -1tsp
cloves                      -3
cinnamon stick        -2
bay leaves               -2
cardamom               -2
salt                           - to taste
butter or ghee           -2 tbsp
oil                             -1 tbsp

For final tempering:

Ghee/oil         - 1/2 tbsp
cashews         - few
peppercorns   - few


  • In a big bowl soak chana in water over night.
  • drain the water and  transfer it into the cooker , pour right amount of water ,salt and cook for 4 whistle.
  • Once presure goes off drain the water into the bowl(we can use this chana stock later) and keep it aside.
  • Heat Ghee or butter in a cooker add the clove,cinnamon stick,bay leaves,cardamom.

  • Add sliced onion and when it turns golden brown add the ginger garlic paste.

  • After the raw smell goes off add finely chopped tomato.

After two minutes add salt,chilli powder,coriander powder.

  • fry until  tomatoes are completely mashed off and add cooked chana

  • stir well and add  rice.

  • Mix the rice and fry for a minute.
  • Add  drained chana stock and water  together measuring 3 cups and close the cooker

  • Cook until a whistle and switch off.

  • In a pan heat oil/ghee  and fry peppercorns
  • After a while add cashews.

  • Once it turns golden pour the tempering into the cooker.

  • Serve with Raitha.

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