Chenna pulav

Name: Chenna pulav
Cuisine: Indian
Ingredients: Kabuli Chana 1cup (soaked over night and pressure cook for 10min); 1 cup Jeera rice; Onion 1 big (thinly sliced); Green chilli 2 (slit length wise); Tomato 1 big (finely chopped); 4 tbs Ghee; 1/4 tsp Turmeric powder; 4 Red chilli whole; 1 tbs Coriander seed; 2 tsp Cumin seed; Mint leaves few; Coriander leaves (finely chopped) 2tbs; Cinnamon stick 1; Clove 5; Pepper corn few; 1 tbs Ginger garlic paste

Jhansi @2cool_2cook

Chenna pulav

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Ingredients

Kabuli Chana 1cup (soaked over night and pressure cook for 10min)
1 cupJeera rice
Onion 1 big (thinly sliced)
Green chilli 2 (slit length wise)
Tomato 1 big (finely chopped)
4 tbsGhee
1/4 tspTurmeric powder
4Red chilli whole
1 tbsCoriander seed
2 tspCumin seed
Mint leaves few
Coriander leaves (finely chopped) 2tbs
Cinnamon stick 1
Clove5
Pepper corn few
1 tbsGinger garlic paste

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Steps

1

In a pan, fry red chilli, coriander seed, pepper, cumin seed until get good aroma
2

Once cool, grind as powder and keep
3

Soak rice for 30min,
4

Keep pressure pan, add 3tbs ghee, add cinnamon and clove, fry few min
5

Now add sliced onion and fry until golden brown, now add tomato, coriander leaves, mint leaves, ginger garlic paste, ground masala, and cook until tomato mashed. Add 1 and 1/2 cup water, salt, let it boil
6

Add soaked rice and boiled Chenna, stir, add 1tbs ghee, cover and cook for 7 min, after the 1st whistle, Note: after the 1st whistle cook in low flame)
7

Quick yummy chenna pulav is ready to serve with raitha