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Recipe Name: Chana pulav
| Preparation time | - |
| Cooking time | - |
| Serving | - 8 |
INGREDIENTS
| Basmathi rice | 1 cup | |
| White kabuli chana | ½ cup | |
| Tomatoes | 3 | |
| Coconut | 10g | |
| Small onions peeled | ½ cup | |
| Garlic | 8 flakes | |
| Oil | 15g | |
| Coriander leaves | ½ bunch | |
| Green chillies | 4 | |
| Kasoori methi | 1 tbsp | |
| Garam masala powder | ½ tsp | |
| Cinnamon | 1 inch piece | |
| Cardamom | 2 to 3 | |
| Cloves | few | |
| Bay leaf | 1 | |
| Ghee | 1/2 tsp | |
| Grind together | ||
| Small onions | 10 | |
| Red chillies | 8 | |
| Cumin seeds | 1 tsp | |
| Garlic | 5 flakes | |
| Grated fresh coconut | 15g |
METHOD
- Soak rice for 10 minutes. Drain water and fry in ½ tsp of ghee till moisture is absorbed.
- Soak chana 10 hours before and pressure-cook it. Blanch tomatoes in hot water for few minutes and grind to a smooth paste.
- Grate coconut, add enough water and take two extracts.
- Heat oil in a heavy vessel and fry cardamom, cloves and bay leaf. Add garlic and fry till brown and then add slit green chillies and small onions. Fry for a minute and add ground masala paste.
- Fry till good smell comes in medium flame and then add tomato paste, kasoori methi, salt, garam masala powder and boil for few minutes.
- Add cooked chana and coconut extract, required water and when it starts boiling, add rice, mix well and cook for 20 minutes in reduced flame.
- Garnish with cut coriander leaves.
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Nutrition Facts
| Serving Size | 1cup | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 229 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 81 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs