Chana Pulao:
Ingredients:
Zeera (Cumin seeds) 1 tbs
-Sabut dhania (Coriander seeds) 1 tbs
-Saunf (Fennel seeds) ½ tbs
-Jaifil (Nutmeg) ½ piece
-Javitri (Mace) 3 blades
-Green cardamom 5
-Cooking oil ½ Cup
-Pyaz (Onion) sliced 4 large
-Badi elaichi (Black cardamom) 2
-Sabut kali mirch (Black pepper#) ½ tsp
-Darchini (Cinnamon sticks) 2
-Tez patta (Bay leaf) 1
-Laung (Cloves) 6-7
- Green Chillie paste(hari micrh paste) 1 & ½ tbs
- Ginger paste (adrak paste) 1 tsp
-Garlic paste(lehsun paste)1 tspn
-Dahi (Yogurt) 1 Cup
-Kooti Lal mirch (crushed Red chilli) 1 tsp
-Namak (Salt) 1 tbs or to taste
-Chicken powder 1 tbs
-Water ½ Cup or as required
-Chanay (Chickpeas) 300g (boiled)
Hari mirch (Green chillies) 3-4
-Rice(Chawal) 750g
Method:
In a pan,add cumin seeds,coriander seeds,fennel seeds,nutmeg,mace green cardamom & dry roast until fragrant.
-In mixer add roasted spices and crushed then put aside.
-In a pot,add cooking oil,onion and fry until golden and reserve half for later use.
-In remaining fried onion,add black cardamoms,black pepper,cinnamon sticks,bay leaf,cloves, and mix well
-Add green chilli paste,ginger garlic paste & mix well.
-Add yogurt,red chilli crushed,salt,chicken powder,crushed spices (2 tbs) & mix well.
Then add water and mix well,cover the lid for 5-6 minutes then cook on high flame until oil separates.
-Add boiled chickpeas and mix well
-Add water and mix well
-Add,green chillies,and bring it to boil.
-Then add soaked rice, and cook on medium flame until water is reduced to 1 Cup (5-8 minutes).
-Add remaining spices (1 tbs),cover with lid and steam cook on low flame for 16-18 minutes
Sprinkle Fried onion
-Chana pulao is ready to serve and enjoy with raita,and salad..