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–+ servings

Channa Pulao

Pulao made with Kabuli Channa - Ramya V
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people

Ingredients
  

  • 2 cups Basmati Rice
  • 4 cups Water
  • 1 cup Chick peas Kabuli Channa/Vella kadala
  • 1 no Onion Big
  • 1 no Tomato
  • 2 nos Cardamom Elakka
  • 4 nos Cloves Grambu
  • 1 inch Cinnamon Karugapatta
  • 2 tbsp Ghee or oil
  • Salt As reqd
  • 1 tsp Cashewnuts
  • 1 tsp Raisins Onakka munthiri

For Masala:

  • 1.5 inch Ginger
  • 6 pods Garlic
  • 1 cup Coriander leaves
  • 1 cup Pudina leaves mint
  • 1 tsp Chilli powder
  • 2 nos Green chilly
  • 1 tsp Garam Masala
  • 2 tbsp Grated Coconut
  • 1 no Onion

Instructions
 

  • 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.
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