Channa Pulao Pulao made with Kabuli Channa - Ramya V 2 cups Basmati Rice4 cups Water1 cup Chick peas (Kabuli Channa/Vella kadala)1 no Onion (Big)1 no Tomato2 nos Cardamom (Elakka)4 nos Cloves (Grambu)1 inch Cinnamon (Karugapatta)2 tbsp Ghee or oilSalt (As reqd)1 tsp Cashewnuts1 tsp Raisins (Onakka munthiri)For Masala:1.5 inch Ginger6 pods Garlic1 cup Coriander leaves1 cup Pudina leaves (mint)1 tsp Chilli powder2 nos Green chilly1 tsp Garam Masala2 tbsp Grated Coconut1 no Onion Soak channa overnight and cook till tender.Heat ghee in a pan.Fry cashews and raisins and keep aside. In the same ghee, splutter cloves, cinnamon and cardamom. Add washed rice and fry.Add 4 cups water and salt. Keep closed and cook on low flame.Grind masala ingredients into a smooth paste.Heat some oil/ghee and saute chopped onion. Add ground masala and cook till raw flavour leaves. Add diced tomato and saute.Add salt.In a flat vessel, mix the masala and channa. Add the rice and mix gently.Garnish with fried cashews and raisins.:- This pulao smells and tastes better after 5-6 hours. North Indian