Saturday, November 3, 2012

Chana Rice / Pulao

Time 30 min
Basmati rice 1 cup
Dry chana 1/4 cup
Garam masala 1/4 tsp
Paste: 1 large tomato + 1 tbsp coconut+ Ginger 1 inch+ Garlic cloves 3-4 + 3 Red chilies + Turmeric powder 1/4 tsp + fried onion 1 large (fry onion in 1tsp oil till golden brown)
Bay leaves 2-3
Pepper 1tsp
Cloves 5-6
Ghee 2 tbsp
Water 1.1/2 or 2 cup
Salt to taste

Soak chana in water overnight Or in hot water 5-6 hours. Then pressure cook for 2-3 whistles. Allow it to cool.
Wash the rice with water. Drain the water keep the rice aside. Heat ghee in thick bottom non stick sauce pan. Add bay leaves, pepper, cloves. Then add paste, saute for few minutes. Then add rice and chana and saute for about 3-4 min till it becomes dry on medium flame. Then add hot water, garam masala and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down. Keep the low flame and cook it for about 7-8 min.

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