Ingredients

• 1 cup - Basmati rice
• 1/2 cup - White Kabuli channa
• 3 - Tomatoes
• 1/2 small - Coconut
• 2 - Onions (medium sized)
• 8 flakes - Garlic
• 4 - Green chillies
• 1 tbsp - Kasoori methi
• 1/2 tsp - Garam masala powder
• 1 inch piece - Cinnamon
• 2 - Cardamoms
• 2 - Cloves
• 1 - Bay leaf
• Ghee
• Salt to taste
• 1/2 bunch - Coriander leaves (optional)
• Grind together:
• 1 (large) - Onion
• 8 - Red chillies
• 1 tsp - Cumin seeds
• 5 flakes - Garlic
• 2 tbsp - Grated, fresh coconut.

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