- Wash and soak the rice for 15 minutes. Heat ghee in a heavy bottomed pan. Add cumin seeds, asafoetida, fenugreek seeds, mustard seeds, nigella seeds and fennel and let the seeds crackle. Next add bay leaf, cardamoms and cinnamon and fry for a few seconds. Add the onions and fry till they are slightly brown. Add the ginger garlic paste and cook for ½ a minute stirring continuously. Add boiled chickpeas along with potatoes, carrots, cauliflower and salt and cook for two minutes stirring occasionally. Add the tomatoes, turmeric and chilli powder and cook for another minute or two. Next add the soaked rice and 2 cups of water. Also add the garam masala and crushed kasuri methi. Give this a quick stir. Once the rice comes to a boil, lower the heat and cook covered till the rice is done and all the water has been absorbed. Take off the heat. Serve hot garnished with the chopped coriander.
Chana pilao
#myrecipe
By Shaalini Shaalu
Jan, 25th
624
Servings
4 persons
Cook Time
30 minutes
Ingredients
22
- 24
Ingredients
- Rice
- Ghee
- Cumin
- Hing
- Fenugreek
- Mustard
- Kalonji
- Cinnamon
- Fennel
- Bay leaf
- Cardamom
- Onion
- Ginger garlic paste
- Kabuli chana
- Potato
- Carrot
- Cauliflower
- Tomato
- Turmeric
- Red chilli
- Salt
- Garam masala
- Kasuri methi
- Corinader
