December 17, 2009
Give a twist to your usual pulao/biriyani by adding chick peas or red kidney beans. Legumes are not only rich in protein, but also high in fiber. Channa pulao is mild, aromatic and full of flavor!
Chick peas(Garbanzo beans)-1 cup
Cinnamon-2 inch stick
Shahi Jeera-1 tsp
Onion sliced-1 cup
Red chilli powder-1/4 tsp
Basmati Rice-1 cup
To grind into a paste with a few drops of water:
Coriander leaves-a handful
Soak Chick Peas for at least 6 hrs. Pressure cook till it turns soft(about 6-8 whistles). Set aside.
Rinse Basmati Rice. Soak in water for 15 minutes, strain and set aside.
Heat oil in a pan. Add cloves, cinnamon and jeera one by one. Add the ground paste and fry for 2-3 minutes.
Add onion and salt.When onion turns soft, add tomato, red chilli powder and some more salt.
Add basmati rice. Fry for a minute along with the veggies.
Now transfer this mixture to rice cooker. Add approximately 13/4 cup of water and cook till the rice is done.
Add cooked chick peas to the rice and toss gently without mashing it.
Serve hot with raitha or chips.