Channa Pulao

This is a very flavorful and easy rice recipe which is variation from the normal vegetable pulaos, vegetable biryani, mutton or chicken biryani. It is flavorful since it is blended with spices and healthy and packed with protein because of the addition of chickpeas.

Ingredients

Basmati/Long grained rice - 2 cups
Water - 3 1/2 cups
Chick peas/Channa - 1 cup
Onion - 1 large 
Tomato - 1 large
Cardamom - 2 
Cloves - 4 
Cinnamon - 1 inch
Ghee/oil - 2 tbsp
Salt to taste
Cashewnuts - few
Raisins - few (optional)

To grind
Ginger - 1 inch 
Garlic - 6 pods
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Chilli powder - 1 teaspoon
Green chilly - 2 
Garam Masala - 1 teaspoon
Grated Coconut - 2 tablespoon
Onion - 1 medium sized

Directions

Soak the channa/ chickpeas overnight. You can use canned chickpeas instead.

Wash and soak the rice for about 30 minutes. Grind the masala ingredients into a smooth paste.

In a pressure cooker/pan , heat the ghee/oil. Fry the cashews and raisins. Once they turn golden brown, remove them aside. In the same ghee/oil, add cloves, cinnamon and cardamom. Fry until it gives a nice aroma. Add the washed and soaked rice and fry for a while. Add the water and salt. Keep closed and cook until the rice is done.

Heat some oil/ghee and saute the chopped onion until translucent. Add the ground masala and cook till raw flavour  disappears. Add the diced tomato and saute for a while. Add salt to taste. Now add the channa and simmer for a few minutes so that it blends with the spices.

Finally add the cooked rice and mix gently. Garnish with fried cashews , raisins and coriander leaves..

Serve with a simple raita or kurma of your choice.

Sending this rice recipe to Monthly Mingle-Ravishing Rice hosted by Nags and started by Meeta.