EASY EVERY DAY TRIED & TESTED RECIPES FOR EVERYONE AROUND ME

Ingredients :

  • 2 Cups Basmati Rice (Soaked in room temperature water for up to 30 minutes

  • 2 Cups Boiled Chickpea

  • 1 Big Red Onion, Thinly Sliced

  • 1/2 Big Ripe Red Tomato, Finely Chopped

  • 2 Green Chilies, Thinly Sliced

  • 2 Tsp Salt

  • 1 Tsp Crushed Red Chili

  • 8 Black Pepper Corn

  • 4 Cloves

  • 2 Black Cardamoms

  • 2 Inch piece of Cinnamon

  • 2 Tbsp White Cumin

  • 2 Tbsp Dried Coriander

  • 2 Tbps Ginger Garlic Paste

  • 3 Cups Water

  • 1/2 Cup Oil

Spicy Chana Pulao

Method:

Take a Heavy base wide pot, preferably casserole pot. Heat oil on medium low flame, once hot add Onion and fry till nice golden brown.

Add chopped Boiled Chick pea, Tomatoes & Ginger Garlic Paste along with all Spices. Cook for 5 minutes. Add Water , cover and let water boil.

Once Water is bubbling add drained Rice & Green Chilies. Cover and Cook on medium high flame for about 7-8 minutes or until Rice are half done and water is almost dried.

Lower the flame to very low settings and let the rice cook with lid wrapped in kitchen towel for about 10 minutes. Fluff the rice with fork.

SERVE!!!

Notes

  1. Use Good Quality Basmati Rice.

  2. Use Red Onion and Red Tomato.

  3. Thinly Slice the Onions, tomatoes and Green Chilies.

  4. While Frying Onion, Keep Stirring to get uniform color of Onion and make sure to stop frying once all Onions are nice Golden Brown. Darker than this will result in dark and unpleasant colored Pulao.

  5. You can Use Chicken or Mutton Stock instead of Water to have more rich Pulao.

  6. Cook in wide base pot to have fluffy Pulao.