Kabuli Channa pulao

Recipe by
Total Time:
12 hours
Rated : 4 Stars
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Sweet Curd Rice (Dhoyi Bhath), Best Sweet Banana Dosa, Easy Vegetable Pulao (Microwave)

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How to Make Kabuli Channa pulao

  • Heat oil In a pan and saute the red chillies, cumin seeds, garlic and onion until brown.
  • Cool and then grind it with the coconut and keep aside.
  • Soak the channa in water for 10 hours and then pressure cook it.
  • Boil tomatoes in hot water for few minutes, blanch and remove the seeds and grind into a smooth paste.
  • Strain and keep it aside.
  • Grate the coconut and grind it with water.
  • Strain the coconut milk.
  • Peel the garlic and chop it finely.
  • Soak rice in water for 10 minutes and drain it .
  • Heat a tsp of ghee in a pan and fry the rice for few minutes until dry.
  • Heat oil in a pressure cooker and fry the cardamom, cinnamon, cloves and bay leaf.
  • Add the chopped garlic and fry until brown.
  • Now add slit green chillies and finely chopped onions and fry for few minutes and add the ground paste and let it simmer.
  • Now add the tomato paste, kasoori methi, salt, little sugar, garam masala powder and allow it to boil for 3-5 minutes.
  • Then add the cooked channa and 1.5 cups of coconut milk and boil it.
  • Now add the rice and mix well.
  • Pressure cook for up to 1 whistle.
  • Garnish with finely chopped coriander leaves and fried cashews.
  • Recipe Courtesy: 4th sense cooking