Chana pulao

Name: Chana pulao
Total time: 2100 s
Yield: 5 servings
Cuisine: Pakistani
Ingredients: 2 cups basmati rice, soaked for 30 minutes; 1 tin chickpeas; 1 medium onion, sliced; 1 tbsp cumin seeds; 1 tbsp salt, or to taste; 6 whole cloves; 2 whole black cardamoms; as needed water,; 1 medium stick cinnamon; as needed oil,

Hušbân Bhâttī @cook_18720723

#WEARETOGETHER (16TH WEEK)

Hušbân Bhâttī @cook_18720723

#WEARETOGETHER (16TH WEEK)

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Ingredients

35 min

5 servings

2 cupsbasmati rice, soaked for 30 minutes
1 tinchickpeas
1medium onion, sliced
1 tbspcumin seeds
1 tbspsalt, or to taste
6whole cloves
2whole black cardamoms
as neededwater,
1medium stick cinnamon
as neededoil,

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Steps

35 min

1

In a deep pot, heat the oil and add the sliced onions and cumin seeds. Fry till the onions become golden.
2

Add a big splash of water and all the spices. Continue to cook this until the onions soften and the water reduced to about half. Add the rice, chickpeas and 3 cups of water.
3

Cook the rice and chickpeas on high heat, stirring once or twice until most of the water has dried out.
4

Once the water has dried out, secure a tight fitting lid onto the pot and turn the heat down to the lowest setting, to steam for 10-15 minutes. You can wrap the lid in a clean tablecloth so it absorbs more steam, leading to slightly fluffier and less mushier rice.
5

Allow the rice to rest for 10-15 minutes after steaming, then fluff up before serving warm!