Chana Pulao

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup chickpeas ()
• 2 cups rice, soaked for about 30 minutes
• 5 tablespoons oil
• 1 medium sized onion, sliced
• 1 tablespoon ginger paste (adrak)
• 1 tablespoon garlic paste (lehsan)
• 1 teaspoon whole cumin seed (zeera)
• 6 black pepper (kali mirch)
• 6 cloves (laung)
• 1 black cardamom pod (bari ilaichi)

Recipe

• 1 add about 3 cups of water and boil till the chana becomes tender but does not break apart. drain and keep aside.
• 2 in another pan, heat the oil and add the onions. sauté till it starts to turn brown.
• 3 add the ginger (adrak), garlic (lehsan), cumin seeds (zeera)), black peppercorn. (kali mirch), clove (laung), ilaichi, cinnamon and salt along with ½ cup of water. mix well and allow the water to dry. add the chana and presoaked rice.
• 4 add water so that it reaches about a 1½ cm above the level of the rice and chana.
• 5 cover and cook till water dries and the rice and chana tender.
• 6 reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
• 7 serve with garlic chutney or achaar.