Kabuli channa pullao Recipes

How to Prepare / Make / Cook - Kabuli channa pullao ?

2 cups Delhi rice. 1 ½ cups kabuli channa. 1 medium onion, minced. 1 inch piece ginger, minced. 10 peppercorns. 4 cloves. 1-inch piece cinnamon stick, broken into bits. 1 bay leaf, crumpled. 1 tsp. Cumin seeds. 2 medium tomatoes, blanched and diced. 1 tsp. Chilli powder. Handful of sliced coriander leaves. 5 green chillies, slitted. Fingerchips.

Soak channas overnight in water. Next morning, add a pinch of soda and salt and cook till tender and dry. Fry green chillies. Heat 3 tblsps. Ghee and add whole spices. Mix nicely, then add onion and ginger and cook till soft. Put in tomatoes and chilli powder and salt and cook till the ghee starts separating. Add rice. Mix nicely and then put in 4 cups water. Bring to a boil, reduce heat and cook till the rice is almost done and almost all the moisture is absorbed. Mix in channas and continue cooking over a very low fire till the rice is done and no moisture is left. Remove from fire and set aside. Heat 1 tblsp. Ghee and toss in cumin seeds, when they start popping, put over the rice. Garnish with potato fingerchips and fried green chillies. Sprinkle coriander leaves on top and serve immediately.

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