Chana pulao

Name: Chana pulao
Total time: 3600 s
Yield: 6 people
Cuisine: Pakistani
Ingredients: 3/4 cups Chickpeas; 1 Ginger chopped; 3-4 garlic chopped; few leaves mint and coriander chopped; 1 green chilli; 1 tsp caraway seeds; 2 green cardomon; 2 single stands of mace; 1 inch cinnamon; 1/2 Chopped tomatoes; Tbs lemon juice; to taste Salt; 2 piece Onions

Fahmida Muhammad Umar @cook_26005213

Chana pulao

Fahmida Muhammad Umar @cook_26005213

Saved

Ingredients

1 hour

6 people

3/4 cupsChickpeas
1Ginger chopped
3-4garlic chopped
few leavesmint and coriander chopped
1green chilli
1 tspcaraway seeds
2green cardomon
2single stands of mace
1 inchcinnamon
1/2Chopped tomatoes
Tbslemon juice
to tasteSalt
2 pieceOnions

Saved

Steps

1 hour

1

Rinse and soak 2/4 cupes chickpeas/chanaovernight or 8 to 9 hours in enough water.
2

In a small grinder add ginger chopped, garlic chopped, mint leaves chopped, mint cariander and 1 green chilli chopped.
3

Make a semi-fine paste of ingredients with 1 to 2 tbs water. Keep this green paste aside.
4

In a pressure cooker add oil and add whole spices. Saute the whole spices for some seconds till fragrant.
5

Then add sliced onions. Saute the onions till golden brown.
6

Now add the green paste and saute till raw aroma of the ginger garlic goes away.
7

Now add the chopped tomatoes. Stir and saute for 1 to 2 mins.
8

Then add pinch of turmeric powder, red chilli powder and a pinch of garam masala powder. Mix well.
9

Add basmati rice. Mix well and saute the entire mixture for a minute.
10

Add lemon juice then add the drained chickpeas.
11

Then add water
12

Season with salt and stir well. Pressure cook on a medium flame for 3 to 4 mintues. I pressure cooked for 2 mintues.
13

When the pressure settle down on it own, then ioen the lid of the cooker gently fluff the rice.
14

Garnish with coriander leaves and green chilli and serve chana pulao.