Channa pulao

 

 Making this pulao has always been tricky for me as I did not have any idea on how to cook the garbanzo beans. that is, whether to cook along with rice, or separately.  After a lot of trial and errors, now I can make a good channa pulao. Today I made this for lunch and I can't wait to post the recipe here. It is so easy to prepare. Only thing, you have to pre plan and soak your channa over night. 

Long back, I had it from my friend's house and I am completely in love with this dish, from that day. After marriage, I tried a lot of times, but it was just recently I came to know how to make a perfect one. So easy, yet so delicious.

Ingredients

• Channa/ garbanzo beans - 1 cup
• Ghee - 1 tblspn
• Bay leaf - 1, broken
• Cinnamom- 1 inch piece
• Cloves - 3 nos
• Cardamom - 2 nos
• Star anise- 1 no
• Fennel seeds - 1 tsp
• Onion - 2 , thinly sliced
• Tomato - 1 small, chopped
• Ginger garlic paste- 1 tblspn
• Green chillies - 3, slit
• Turmeric powder - 1/2 tsp
• Mint leaves - 6 - 8 big leaves
• Coriander leaves - 1 tblspn, chopped
• Curd - 1 tblspn
• Basmati  rice - 2 cups
• Coriander leaves for garnish

Spice powders

• Chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Channa masala powder - 1 tsp (Optional)
• Garam masala powder - 1 tsp
• Biriyani masala powder - 2 tsp (Optional)

Method

• Soak channa for atleast 6 hours or preferably over night in water. Pressure cook for 5 whistles until done. It should not be over cooked. Because you are going to Pressure cook this again.
• Wash the basmati rice well and soak in water for 20 minutes. This is a very important step.
• In a pressure cooker, heat ghee and add bay leaf, Cinnamon, cardamom, cloves, star anise and fennel seeds. Fry for few seconds until u get a nice aroma from the spices
• Add onion, ginger garlic paste and green chillies. Sprinkle some salt and turmeric powder and cook until onions become translucent.
• Add tomatoes, and all spice powders mentioned.
• Allow it to cook for a minute while stirring continuously.
• Add the rice, boiled channa, yoghurt, mint leaves and coriander leaves.
• Give it a good mix until everything is combined. Do not break the rice
• Add 2 cups of water ( 1 cup rice = 1 cup water) and mix well. Check salt by tasting the water in the pressure cooker. Add accordingly.
• Close the pressure cooker lid without the weight on it
• Once you see the smoke escaping, put on the pressure cooker  weight.
• Allow it to whistle just once and then switch off the heat
• Let the pressure get released by itself. Open the pressure cooker lid.
• Do not mix it immediately. Fluff it with a fork and let it cool for 10 mins before transferring to a different vessel.
• Garnish with coriander leaves and serve.