Chana Pulao – Best Indian Cooking

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Chana Pulao

INGREDIENTS:

250 grams Kabuli Chana (Garbanzo Beans)
400 Grams Long Grain Basmati Rice
4 medium sized Onions (sliced lengthwise)
3 large tomatoes (finely chopped)
1 Cup fresh coriander leaves (finely chopped)
Brown Onions for garnish (Optional)
Cooking Oil
4 Bay Leaf
2 tsp Cumin Seeds
6 Green Chilies (sliced into lengths)
4 tbsp Ginger-Garlic Paste
Salt to taste
1 tsp Turmeric Powder
3 tsp Red Chili Powder (Spicy)
2 tsp Panch Phoran Powder
2 tsp Garam Masala Powder

HOW TO PREPARE:

Soak Chole overnight or at least for 5-6 hours. Put Chole in a pressure cooker, add 3 Cups of water and 2 tsp Salt. Stir to mix the salt. Pressure cook on medium heat until 3-4 whistles.After 3-4 whistles, Chole is nicely cooked. We are going to reserve the water.In a pan, add 3-4 tbsp Cooking Oil. Add Bay leaf, Cumin Seeds. Let Cumin Seeds splutter. Add Green Chilies and Sliced Onions. Fry until Onions become light brown in color.After 5-6 mins, Onions become light brown in color. Add Ginger-Garlic Paste, turmeric powder. Mix well and fry for 2 mins.After 2 mins, raw flavor disappears. Add Coriander Leaves (half quantity), Chopped Tomatoes. Cook tomatoes until it becomes mushy. Add salt to speed up the softening.Reduce the heat. Cover and cook the tomatoes. After 10 mins, tomatoes become soft and mushy.Add red chili powder, garam masala powder and panch phoran powder. Panch Phoran Powder makes this Chole rice aromatic and flavorful.Bhunao the Masala until Oil begins to ooze out from the masala paste. During Bhunao, add 3-4 tbsp water(reserved water) and continue Bhunao process.After 6-7 mins of bhunao, Oil begins to ooze out . Onion and tomato masala paste has acquired the right consistency.Add Boiled Chole. Mix gently as Chole are soft and we want to maintain their texture and shape. Add Salt to taste.Add reserved water (about ½ cup). On medium heat, we will allow Chole to simmer. Reduce the heat and cook covered for 2-3 mins.Uncover after 3 mins. To get rid of excess moisture, cook uncovered for couple of mins on medium heat.After 2 mins of uncovered cooking, chole becomes of coating consistency. Reduce heat and add leftover rice.Add chopped coriander leaves. With couple of forks, mix rice with Chole. Switch off the heat and keep Chole Rice covered. Serve hot.

Categories:   Indian Cooking, Vegetarian Recipes

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