Channa Pulav

Ingredients

Basmathi rice - 1 cup
White Kabuli channa - 1/2 cup
Tomatoes - 3 big
Coconut - 1/2 small
Small onions - 1/2 cup peeled
Garlic - 8 flakes
Oil - 4 Tbl.sps
Coriander leaves - 1/2 bunch
Green chillies - 4
Kasoori methi - 1 Tbl.sps
Garam masala powder - 1/2 tsp
Cinnamon - 1 inch piece
Cardamoms - 2 to 3
Cloves - few
Bay leaf - 1
Ghee - 2 tsps.

Grind together:
Small onions - 10
Red Chillies - 8
Cumin seeds - 1 tsp
Garlic - 5 flakes
Grated fresh Coconut - 2 Tbl.sps.
{ Heat a tsp of oil, fry red chillies,cumin seeds,garlic and onion.Cool and grind along with coconut.}

Method

1. Soak rice for 10 minutes.
2. Drain water completely.
3. Heat a tsp of ghee and fry the rice for one or two minutes.
4. Soak channa 10 hours before and pressure cook for 15 to 20 minutes.
5. Blanch tomatoes in hot water for few minutes.Remove skin and grind in to paste.
6. Strain and remove the seeds.
7. Grate coconut, add enough water grind and take two extracts.
8. Peel garlic.
9. Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves and bay leaf.
10. Add garlic and fry till brown and then add slit green chillies and small onions.
11. Fry for a minute and add ground masala paste.
12. Fry till good smell comes in medium flame.
13. Add tomato paste, Kasoori methi,salt garam masala powder and boil for few minutes.
14. Add cooked channa and 1-3/4 cup of coconut extract
15. When it starts boiling add rice, mix well and reduce flame.
16. Cook exactly for 20 minutes. If necessary keep a dosa pan underneath for even heating.
17. Garnish with cut coriander leaves and fried cashewnuts.
18. Serve hot with crisply fried prated potatoes.

Try this extremely delicious food and it sure u'll make it again and again. Have a nice day