Hyderabadi Sindhi Chickpea Pulao

Name: Hyderabadi Sindhi Chickpea Pulao
Cuisine: Pakistani
Ingredients: 1 Cup Oil; 2 Onions fried medium; 3 Tomatoes; 250 gms Green Chillies; 11/2 tbsp Crushed Coriander seeds; 11/2 tbsp Crushed Cumin seeds; 1 tbsp Ginger garlic; 3 Cinnamon sticks; 7-8 cloves; 5-6 Green Cardamoms; 4 Black Cardamoms; 7-8 Dry Plums; Salt to taste; 3-4 Bay leaves; 2 Cups Chickpeas; 3 tbsp Yoghurt; 2 Chicken Cubes (optional); 1/2 Bunch Coriander leaves; 1/2 Bunch Mint leaves; 2 Lemons; 1/2 Kg Rice; 6-7 Cups Water; 1 tsp Garam masala powder; few drops Kewra water

Surhaan Tahir Wafai @cook_30184833

Main Course
#Communityrecipe
#Sindhi

Surhaan Tahir Wafai @cook_30184833

Main Course
#Communityrecipe
#Sindhi

Saved

Ingredients

1 CupOil
2Onions fried medium
3Tomatoes
250 gmsGreen Chillies
11/2 tbspCrushed Coriander seeds
11/2 tbspCrushed Cumin seeds
1 tbspGinger garlic
3Cinnamon sticks
7-8cloves
5-6Green Cardamoms
4Black Cardamoms
7-8Dry Plums
Salt to taste
3-4Bay leaves
2 CupsChickpeas
3 tbspYoghurt
2Chicken Cubes (optional)
1/2 BunchCoriander leaves
1/2 BunchMint leaves
2Lemons
1/2 KgRice
6-7 CupsWater
1 tspGaram masala powder
few dropsKewra water

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Steps

1

Soak chickpeas overnight.
2

Next day,boil till tender.
3

Soak rice for few hours.
4

Slice the tomatoes and lemons.
5

Crush the chillies but leave a few chillies whole.
6

Finely chop the coriander and mint.
7

Add oil,tomatoes,crushed chillies,ginger garlic,,plums and all the spices in a pan.
8

Turn on the flame.
9

Stir well till tomatoes are mashed.
10

Add in chickpeas and yoghurt.
11

Cook it well till moisture evaporates and masala is dry.
12

Add in water and chicken cubes.
13

Let it simmer
14

Add in lemons,whole chillies,coriander and mint.
15

Let it rapidly boil.
16

Add in rice,garam masala and kewra water.
17

Cook covered till water almost dries up.
18

Throw in onions.
19

Lightly mix them till water completely evaporates.
20

Cook covered on dum for 15-20 minutes.
21

Serve hot.