Tuesday, August 2, 2011

Chana Pulao

3 cup Long grain Basmati rice
1 cup kabuli chana 
41/2 cups water
1 tsp Fennel seeds
1 Bay leaf
2 whole Cardamom
2 cloves
1 cinnamon stick
1 Star anise
1 tsp Garlic ginger paste
3 onion (finely sliced)
2 Tomatoes (finely sliced)
3 Green chillies (Slit)
4 stalks of Coriander leaves
1/2 cup Mint leaves
1 tbsp Coriander powder
11/2 tbsp Briyani Masala
1 tbsp Coconut milk
1 tbsp Yogurt
3 tbsp oil/Ghee
Salt to taste

  • Soak the chana in tap water for 8 hours or overnight. In the morning, cook the chana till it is 3/4 done. Drain and keep aside.  
  • Wash rice and soak it in water for 30 mins. Keep aside.
  • Heat ghee in a non stick pan and add the fennel seeds and the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min.
  • Add the garlic ginger pastes and fry till the raw smell leaves, then add the onion and green chillies. Fry for 2 mins.
  • Then add the tomatoes, yogurt and the masala powders. Stir fry till oil separates from the masala. 
  • Now add the mint, coriander leaves and coconut milk. Stir fry for a couple of mins.
  • Drain the rice and add to the pan and stir well till each grain of rice gets coated with the masala mixture. 
  • Now transfer the content to a rice cooker and add chana, water, coconut milk and salt. Cook till rice is fluffy. 
  • Once ready, let it stand for 10 mins before serving.
  • Serve the chana pulao with onion raita and pappad.

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