Thursday, June 24, 2010
SUSHave you ever heard or tasted channa pulao.The dish is very popular in Pakisthan.It is very simple to make but you need to have all ingredients with you.
After my wedding when, I was in hyderabad for a couple of years then there was a resturant near Paradise called as "Chillies".That was one of best restruant in my list and atleast once a week we used to visit there but definelty on Sunday morning because their buffet, Ohh my god, I can never forget those taste.Channa pulao was one of them.I learnt to make this channa pulao from the resturant chef but honestly I don’t remember his name.So here is recipe for it:-
Preparation time: 20 minutes (Approximately)
Cooking time: 25 minutes (Approximately)
Serving: 4 persons
Basmathi Rice or Jeera rice-3 cups (Wash and soak rice for 20-30 minutes)
Hot water-5 ¾ cups
Channa (Kabuli Channa)-1 cup (Soaked overnight)
Onion-2 big (Chopped finely)
Ginger garlic paste-3 tabs
Oil-6 tabs (I used unsalted butter 4 tabs)
Mint Leaves-1/4 cup ( I have grinded finely along with tomatoes since my husband does not like leaves coming in his mouth while eating)
Chilli Powder-2 tsp
Cumin seeds-2 tsp
Coriander leaves-for garnish
• Pressure cook the chnna with sufficient water till it is cooked and tender.
• Now heat a pan and put butter/oil in this.
• Add cumin seeds in this along with all whole garam masala.
• Once cumin seeds change colour add chopped onion in this.
• Fry onions til,l it turn to golden brown colour.
• Then put ginger garlic paste in this and fry till masala starts leaving oil/butter.
• Add mint and tomato in this (I have added mint and tomato paste).
• Fry this for 5 minutes then add soaked rice and cooked channa in this.
• Keep steering it till the masala gets mix with rice and channa.
• Add 5 ¾ cups water and bring it boil.
• Put salt to taste and cove it with lid
• Keep in medium heat.
• Cook til rice is tender enough.
• Garnish it with coriander leaves.
• Serve with raitha.
I am sending this to MLLA # 24 hosted by DIANA Diana and started by Susan.