Ingredients

• Basmati rice - 1 cup
• White Kabuli chana - 1/2 cup
• Tomatoes - 3 big
• Coconut - 1/2 small
• Small onions - 1/2 cup peeled
• Garlic - 8 flakes
• Oil - 4 tbsp
• Coriander leaves - 1/2 bunch
• Green chillies - 4
• Kasoori methi - 1 tbsp
• Garam masala powder - 1/2 tsp
• Cinnamon - 1-inch piece
• Cardamoms - 2 to 3
• Cloves - few
• Bay leaf - 1
• Ghee - 2 tsp
• Grind together-
• Small onions - 10
• Red chillies - 8
• Cumin seeds - 1 tsp
• Garlic - 5 flakes
• Grated fresh coconut - 2 tbsp
• { Heat a tsp of oil, fry red chillies, cumin seeds, garlic, and onion. Cool and grind along with coconut.}

How to Make Chana Pulav

• Soak rice for 10 minutes. Drain water completely.
• Heat a teaspoon of ghee and fry the rice for one or two minutes.
• Soak chana for 10 hours and pressure cook for 15 to 20 minutes.
• Blanch tomatoes in hot water for a few minutes. Remove skin and grind into paste.
• Strain and remove the seeds.
• Grate coconut, add enough water, grind, and take two extracts.
• Peel garlic.
• Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves, and bay leaf.
• Add garlic and fry till brown, and then add slit green chillies and small onions.
• Fry for a minute and add the ground masala paste.
• Fry in medium flame until it starts smelling good.
• Add tomato paste, Kasoori methi, salt, and garam masala powder, and boil for a few minutes.
• Add cooked chana and 1.75 cups of coconut extract.
• When it starts boiling, add rice, mix well, and reduce flame.
• Cook exactly for 20 minutes. If necessary, keep a dosa pan underneath for even heating.
• Garnish with cut coriander leaves and fried cashew nuts.
• Serve hot with crisply fried grated potatoes.