Entrees, Rice dishes, Vegetarian

Chana Pulao

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Chana Pulao

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Course: Entrees, Vegetarian
Servings

4

servings
Prep time

30

minutes
Cooking time

35

minutes
Calories

250

kcal

Ingredients

  • 1 cup Chana (white, black or green)-whole

  • 1 cup Rice-soaked for about 30 minutes

  • 5 tbs. Vegetable Oil

  • 1 Onion (medium)-sliced

  • 1 tbs. Ginger (Adrak)-paste

  • 1 tbs. Garlic (Lehsan)-paste

  • 1 tsp. Cumin seeds (Zeera)-whole

  • 6 bBack Pepper (Kali Mirch).

  • 6 Cloves (Laung)

  • 1 Black Cardamom (Bari Ilaichi)

  • 1/2 inch Cinnamon (Dalchini)-piece

  • 1 tsp. Salt (adjust to taste

Directions

  • Add about 3 cups of water to chana and boil till the chana becomes tender but does not break apart. Drain and keep aside.
  • In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
  • Add the ginger (Adrak), garlic (Lehsan), cumin seeds (Zeera)), black peppercorn. (Kali Mirch), clove (Laung), ilaichi, cinnamon and salt along with ½ cup of water. Mix well and cook to allow the water to dry. Add the chana and presoaked rice.
  • Add water so that it reaches about a 1½ cm (1/2 inch) above the level of the rice and chana.
  • Cover and cook till water dries and the rice and chana are tender.
  • Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
  • Serve with garlic chutney or achaar.

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