Channa Pulao

Ingredients :

For Rice

• Basmati Rice - 1 cup
• Turmeric Powder a pinch
• Cumin Seeds - 1 tsp
• Bay leaf - 1
• Clove - 2
• Cinnamon - 2 "
• Cardamom - 2
• Salt to taste
• Ghee - 1 tbsp
• Water - 1 &1/2 cup

For Masala

• Onion - 1
• Green chillis - 2
• Mint Leaves (Pudina) - 1/2
• Coriander Leaves - 1/2 cup
• Coconut - 50 gms
• Garlic - 4 pods
• Ginger - 2"

For Channa Pulao

• Kabuli Channa - 1 cup
• Onion - 1
• Tomatoes - 1
• Chilli powder - 1 tsp
• Garam Masala - 1/2 tsp
• Salt to taste

Method :

Wash and cook Channa in cooker for 3 whistles with little salt. Keep it aside.
Wash and soak basmati rice for 15 mins.
Meanwhile, grind all the Masala ingredients to a fine paste.
Then chop onions as juliennes, chop tomato fine.

Once rice is soaked for 15 mins, heat a cooker with ghee. Add cumin seeds, cloves, cinnamon, bay leaf. Fry for few mins. Then drain rice and fry for few mins ensuring the rice does not break. Add 1 1/2 cup water and pinch of turmeric. Salt to taste. Cook for 1 whistle. Keep aside.
Heat Oil in a big kadai, add onion juliennes, fry until brown in colour. Add the ground masala. Cook on high flame for few mins, add chilli powder. Simmer for 5 mins. Add tomatoes with salt. Cook till its soft and mashed.

Then add cooked channa and mix well. The masala should not have water in it. Then gently mix cooked rice to this masala. Simmer for 5 mins. The rice is ready.

Note: Please adjust the chilli and salt as its added in two process.The water used to cook channa can be used to cook rice.