Hi, I’m Kate. Today, we’re going to make channa pulao recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Channa pulao Recipe
Channa pulao is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Channa pulao is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook channa pulao using 15 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Channa pulao:
- Make ready 3/4 cup chickpeas
- Prepare 1/2 tsp salt
- Prepare 3/4 cups water
- Take 1 cup basmati rice
- Get 3/4 inch ginger chopped
- Prepare 3 tbsp coriander
- Prepare 2-4 garlic chopped
- Make ready 2 green chillies chopped
- Take leaves Mint
- Take 1/2 tbsp caraway seeds
- Make ready 1 cardamon
- Get 1-2 strand mace
- Make ready 1 inch cinnamon
- Prepare 1 tez patta
- Prepare 3-4 piyaz
Instructions to make Channa pulao:
- Rinse and then soak chickpeas/chole/chana overnight or for 8 to 9 hours in enough water
- Drain them well. Then add to the pressure cooker. Also add salt.
- Pressure cook for 12 to 14 whistles or for about 20 minutes, till the chickpeas are tender and cooked very well
- Add water.
- Again drain the cooked chickpeas and keep aside.
- Rinse 1 cup heaped basmati rice very well in water till the water runs clear of starch. then soak the rice in enough water for 30 mins. Later strain and keep aside.
- In a small grinder or chutney grinder or magic bullet, add ¾ inch ginger (chopped), 3 to 4 garlic (chopped), 1 tbsp chopped mint leaves, 3 tbsp chopped coriander leaves and 1 green chili (chopped).
- Make a semi-fine or a fine paste of the ingredients with ½ to 1 tbsp water. Keep this green paste aside.
- In a pressure cooker heat ghee or oil and add all the whole spices – ½ tsp caraway seeds, 1 black cardamom, 2 green cardamom, 1 to 2 single strands of mace, 1 inch cinnamon, 2 to 3 cloves and 1 tej patta (Indian bay leaf). Saute the whole garam masala or whole spices for some seconds till fragrant.
- Then add sliced onions
- Saute the onions till light brown or golden brown.
- Mix well and saute the entire mixture for a minute
- Add ½ tsp lemon juice.Then add a pinch of saffron threads (optional). Mix everything well.
- Add the drained cooked chickpeas
- Then add water.
- Season with salt and stir well. pressure cook on a medium for 2 to 3 whistles or for 10 to 12 minutes. I pressure cooked for 2 whistles.
- When the pressure settles down on its own, then open the lid of the cooker. gently fluff the rice.
- Garnish with coriander leaves or mint leaves and Serve chana pulao hot with raita, pickle, papad or any veg salad.
So that’s going to wrap it up for this distinctive dish channa pulao recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
