Channa Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - basmati rice
  • 4 cups - water
  • 1 cup - chick peas (kabuli channa)
  • 1 big onion
  • 1 tomato
  • 2 cardamom
  • 4 cloves
  • 1 inch cinnamon
  • 2 tbsp - ghee or oil
  • Salt as required
  • 1 tsp - cashewnuts
  • 1 tsp - raisins
  • For masala: 1.5 inch piece ginger
  • 6 cloves garlic
  • 1 cup - coriander leaves
  • 1 cup - pudina(mint) leaves
  • 1 tsp - chilli powder
  • 2 green chillies
  • 1 tsp - garam masala
  • 2 tbsp - grated coconut
  • 1 onion

How to Make Channa Pulao

  • 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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