Chana Pulao

Ingredients:

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

Method:

• 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.