Here's a simple and flavorful Chana Pulao recipe:
Ingredients:
4 cup basmati rice
1 cup boil chickpeas (chana), drained and rinsed
2 medium onion, finely sliced
2 tomatoes, chopped
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 bay leaf
4-5 black peppercorns
3-4 cloves
1 cinnamon stick
2-3 green cardamom pods
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala
2 teaspoon ground coriander
1 teaspoon red chili flakes (adjust to taste)
2 teaspoon salt (adjust to taste)
6 cups water or vegetable broth
Instructions:
Prepare the Rice:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes, then drain and set aside.
Cook the Spices:
Heat oil or ghee in a large pot over medium heat.
Add the cumin seeds, bay leaf, black peppercorns, cloves, cinnamon stick, and green cardamom pods. Saute for about a minute until fragrant.
Brown the Onions and Tomatoes:
Add the sliced onions to the pot and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies (if using) and sauté for another minute.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the Spices:
Add the turmeric powder, garam masala, ground coriander, red chili powder, and salt. Mix well and cook for a couple of minutes.
Add Chickpeas and Rice:
Add the drained chickpeas and mix well with the spice mixture.
Add the soaked and drained basmati rice to the pot and gently mix to coat the rice with the spices.
Cook the Pulao:
Add 2 cups of water or vegetable broth to the pot and bring to a boil.
Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
Garnish and Serve:
Once the rice is cooked, turn off the heat and let the pulao sit covered for another 5 minutes.
Fluff the rice gently with a fork and garnish with freshly chopped cilantro.
Serve your Chana Pulao hot with raita, pickle, or a side salad. Enjoy!
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27 авг 2024
