Punjabi style Chana Pulao 🍛🍛🍛

Name: Punjabi style Chana Pulao 🍛🍛🍛
Total time: 3600 s
Yield: 2 to 3 servings
Cuisine: Pakistani
Ingredients: 1/2 kg rice; 1 bowl boiled chickpeas; 1 large onion; 1/2 tsp black pepper whole; 4-5 cloves; 3-4 green cardamom; 1 cinnamon stick; 1 bay leaf; 1/2 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp coriander seeds; To taste salt; 2 medium tomatoes; 1 tbsp red chili flakes; 1 tbsp ginger garlic paste; 5-6 green chillies chopped; 2 tsp yogurt; 1/4 tsp yellow food color

Sarah Ali 🧑‍🍳 @Sarah_Ali

Islamabad

#Ambassador
#trendy
A different style Chana Pulao to enhance your taste buds 🤤😉🤘

Sarah Ali 🧑‍🍳 @Sarah_Ali

Islamabad

#Ambassador
#trendy
A different style Chana Pulao to enhance your taste buds 🤤😉🤘

Saved

Ingredients

1 hour

2 to 3 servings

1/2 kgrice
1 bowlboiled chickpeas
White chickpeas |Frozen
1large onion
1/2 tspblack pepper whole
4-5cloves
3-4green cardamom
1cinnamon stick
1bay leaf
1/2 tspcumin seeds
1 tspfennel seeds
1 tspcoriander seeds
To taste salt
2medium tomatoes
1 tbspred chili flakes
1 tbspginger garlic paste
5-6green chillies chopped
2 tspyogurt
1/4 tspyellow food color

Saved

Steps

1 hour

1

In a pan heat oil add cumin seeds, black pepper, cloves, green cardamom, bay leaf and cinnamon stick. Saute well. Then add onion and fry till translucent.
2

Now add ginger garlic paste and cook till fragrant.
3

Add green chillies, salt and chili flakes cook well. Now add chickpeas and give it a good mix. Grind fennel seeds and coriander seeds together and add in.
4

Then add tomatoes cook till tomatoes become soft. Add yogurt. Cook well till oil separates.
5

Then add rice and as required water. Cook till excess water dries up and water level be ones equal to rice. At this point add yellow food color. Cook on low flame for 10 to 15 minutes.
6

Serve with any type of raita.