PULAO-a member of the widely appreciated family of
'Biryani'.In this the rice is cooked with meat,vegetables,spices and herbs unlike in Biryani where the rice and meat or vegetables are layered and cooked in its own steam.
Chana pulao-the chick peas gives it a nice nutty flavour(you can substitute it with chicken) and it is cooked in corriander seeds water,Aromatic!!
Heres the recipe:
Cooking time: 30mins
Preparation time:10mins
Serves-5
Ingredients:
- Chick peas/Kabuli chana(cooked)-1cup
- Rice- 3cups
- Corriander seeds- 1/2cup
- Carrot(small cubes) - 1no(medium sized)
- Green Chillies(chopped)-8
- Whole garam masala-4 cloves/laung ,2"cinnamon/dalchini,peppercorns/kali mirch-5,Caraway seeds/shahjeera-1/2tsp
- Onions(sliced)-1 no(medium size)
- Tomatoes(chopped)- 4no(medium-sized)
- Ginger and garlic paste-2tsp
- Corriander leaves(chopped)- 1/2cup
- Salt to taste
- Oil-3/4cup
Cooking Method:
- Wash and soak raw chickpeas overnight,and pressure cook them till they are soft.
- Wash and soak rice for about 30mins.
- Take corriander seeds in a deep pan,add 4 cups of water and reduce till its 2cups.
- In a deep pan,add oil heat it and then add the onions saute till golden brown,now add ginger and garlic paste,whole garam masala,chopped green chilli saute for a minute or two.
- Add the tomatoes and cook till tomatoes are soft and pulpy.
- Add carrot and corriander leaves and cook covered for another 5 mins,adding little water.
- Now put the corriander seeds water 1.e 2cups and more 3 cups water,chick peas and salt and let it come to a boil.
- Add rice at this stage,stir well and cook covered stirring in between,when all the water gets absorbed,let it cook for another 5 mins in its own steam.
Note: If the rice is not cooked and no water is left add little water about 1/4cup.
