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Chana Masala Pulao is a flavored rice prepared using chickpeas and the Channa Masala powder.
Ingredients:
Basmati Rice – 1 1/2 cups
Garbanzo/Chickpea/Channa – 1 cup
Firm Tofu – 100 gms (optional)
Onions – 2
Garlic, minced – 1 tsp
Ginger, minced – 1tsp
Tomato – 1
Cumin Seeds – 1 1/2 tsps
Star Anise – 2
Bay Leaf – 1
Dry Fenugreek Leaves/Kasoori Methi – 1 tbsp
Cinnamon – 1″ long stick
Cloves, crushed – 4
Channa Masala Powder – 2 tbsps
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Salt to taste
Vegetable Oil – 4 tbsps
For Garnishing:
Coriander Leaves
Method:
- Wash and soak chickpeas in water overnight.
- Pressure cook chickpeas for 3 whistles. At this stage, the chickpeas should be slightly harder than you would like to eat.
- Wash and soak basmati rice in water for atleast 30 minutes.
- Chop onions and tomatoes.
- Chop tofu into small squares.
- Heat oil in a pressure pan.
- Add cumin seeds, star anise, bay leaf, cinnamon stick and cloves.
- When cumin seeds start sizzling, add minced ginger and garlic. Saute for a minute.
- Now add chopped onions. Saute until onion turns translucent in color.
- Add chopped tomatoes, turmeric powder, red chilli powder and salt. Saute until they turn soft and oil start separating.
- Add cooked chickpeas, mix well.
- Mix in channa masala powder, kasoori methi and tofu pieces. Saute for 2 minutes.
- Strain out all the water from rice and add this to the sauteed vegetable mixture.
- Pour 21/2 cups of water and pressure cook the rice. Set the flame to low and turn off the flame after 1-2 whistles.
- Once all the steam escapes from the pressure cooker, open the lid and let it stand for 5-10 minutes atleast to cool down. This avoid the rice from turning mushy when mixing.
- Gently mix the cooked rice.
- Garnish with coriander leaves.
- Serve hot with raita.