Home BIRYANI CHANA PULAO (CHICKPEA PILAF)

CHANA PULAO (CHICKPEA PILAF)

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Here is a recipe for Chana Pulao (Chickpea Pilaf):

Fixings:

1 cup basmati rice
1 cup cooked chickpeas (canned or bubbled)
2 tablespoons oil or ghee
1 enormous onion, daintily cut
1 teaspoon cumin seeds
2-3 green cardamom units
2-3 cloves
1-inch cinnamon stick
1 sound leaf
1 teaspoon ginger glue
1 teaspoon garlic glue
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red stew powder (conform to taste)
Salt to taste
2 cups water
New coriander leaves, slashed (for embellish)
Broiled onions (for embellish, discretionary)
Lemon wedges (for serving)
Guidelines:

Wash the basmati rice under cool water until the water runs clear. Absorb the rice water for 20-30 minutes, then, at that point, channel and put away.
Heat oil or ghee in a huge pot or pot over medium intensity.
Add the cut onions and cook until brilliant brown and firm. Eliminate half of the seared onions and put away for decorating.
To the excess onions in the pot, add cumin seeds, cardamom cases, cloves, cinnamon stick, and cove leaf. Sauté briefly until fragrant.
Add ginger glue and garlic glue, and sauté for one more moment.
Add garam masala, turmeric powder, red stew powder, and salt. Blend well and cook briefly.
Add the drenched and depleted rice to the pot and sauté for 2-3 minutes, blending tenderly to cover the rice with the flavors.
Add the cooked chickpeas and delicately blend them in with the rice.
Pour in 2 cups of water and heat it to the point of boiling.
Decrease the intensity to low, cover the pot with a tight-fitting top, and stew for around 15-20 minutes, or until the rice is cooked and everything the water is consumed.
When the rice is cooked, cushion it with a fork and let it rest for a couple of moments.
Decorate with newly cleaved coriander leaves and broiled onions (if utilizing).
Serve hot with lemon wedges as an afterthought.
Partake in your tasty Chana Pulao!

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