Daily Archives: November 23, 2013

channa pulao

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channa

Preparation Time : 30 minutes + soaking of chick peas over night and pressure cooking them.

Cooking Time : 30 minutes

Serving : 4 to 6 members

Description
Channa pulao . Once in a while I do serve boiled white chick peas for breakfast . On a similar day as such, my mother – in – law sent over some katti rolls and the boiled white chick peas were un touched . Wanting to use the left overs in …a new way as I only make channa masala or kadala curry with them . Out of a sudden , I thought why not make a pulao ? Surfed through the world wide net and found most of the recipes to be just like ghee rice with boiled chick peas added . finally liked one recipe which was to my likening that I got from Sify . Com . Experimented and the results were awesome with fragrant flaky rice with soft boiled chenna and the flavour of coconut milk high lighting the pulao . As hubby dear does not have a liking towards pulaos , it was left to me to relish and enjoy . This pulao is ideal for us home cooks , when we look to Russell up a meal of comfort food for the family or host a gathering .


Ingredients for Main Dish
Quantity
Basmati Rice1 cup
white kabuli channa 1/2 cup
tomatoes 3
onions2 (medium sized)
garlic8 flakes
green chillies4
Coconut milk1 1/ 2 cups
kasoori methi1 tablespoon
Garam masala powder 1/2 teaspoon
Sugar1/4 teaspoon
cinnamon 1 inch piece
cardamoms 2
cloves 2
bay leaf 1
Ghee3 teaspoons
Saltto taste
coriander leaves1/ 4 bunch chopped



Ingredients to Grind
Quantity
Onion1 Large
Dry Red chillies8
Cumin Seeds1 Teaspoon
Garlic 5 Flakes
Grated fresh coconut2 tablespoons


Method

  1.  Soak channa in water for 10 hours or over night and then pressure cook it.

  2.  In a pan, take a teaspoon of oil and fry red chillies, cumin seeds, garlic and onion for few minutes .

  3.  Allow it to cool down and then grind it along with coconut and keep aside.Blanch tomatoes in hot water for few minutes and remove the skin .Grind it into a smooth paste and set aside .

  4.  Peel garlic and chop them finely.Soak rice in water for 10 mins and then drain it completely.

  5.  Heat one teaspoon ghee in a pan and fry the rice for few minutes till all the moisture is absorbed.

  6.  Heat oil in a pressure cooker and fry cardamom, cinnamon, cloves and bay leaf.Add the chopped garlic and fry till brown.

  7.  Now add slit green chillies and finely chopped onions and fry for few minutes and then add the ground paste.
    Simmer and fry till the aroma rises.

  8.  Now add tomato paste, kasoori methi, salt, little sugar, garam masala powder and allow it to boil for few minutes . Then add the cooked channa and 1 1/2 cups of coconut milk to it.

  9.  When it starts to boil, add the rice and mix well.taste and adjust seasoning . Now close the pressure cooker and allow it to cook up to one whistle. (timing can vary on different parameters).

  10. Wait till the whistle subsides and then Garnish with finely chopped coriander leaves .serve hot with potato chips and onion raitha .



Notes 

*Can garnish with fried cashew nuts as well . I didn’t do so to reduce the calorie content in the dish.