Chana Pulao

Name: Chana Pulao
Ingredients: 1 cup chickpeas (white); 2 cups rice, soaked for about 30 minutes; 5 tablespoons oil; 1 medium sized onion, sliced; 1 tablespoon ginger paste (Adrak); 1 tablespoon garlic paste (Lehsan); 1 teaspoon whole cumin seed (Zeera); 6 black pepper (Kali Mirch); 6 cloves (Laung); 1 black cardamom pod (Bari Ilaichi)

10 ingredients

7 steps

Ingredients

1 cup chickpeas (white)
2 cups rice, soaked for about 30 minutes
5 tablespoons oil
1 medium sized onion, sliced
1 tablespoon ginger paste (Adrak)
1 tablespoon garlic paste (Lehsan)
1 teaspoon whole cumin seed (Zeera)
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom pod (Bari Ilaichi)

Directions

1

Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Drain and keep aside.
2

In another pan, heat the oil and add the onions. Saute till it starts to turn brown.
3

Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with 1/2 cup of water. Mix well and allow the water to dry. Add the Chana and presoaked rice.
4

Add water so that it reaches about a 11/2 cm above the level of the rice and Chana.
5

Cover and cook till water dries and the rice and Chana tender.
6

Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
7

Serve with garlic chutney or Achaar.