Channa Pulao

Channa tops the list of my legume love :) Especially the white ones. I can consume unlimited :P if its made into channa masala or a simple sundal or rasam or as pulao. Name it and I would love it :)

This time it was pulao in mind when I picked a pack of channa(chickpea) at the grocery store :) Hmmmm frankly speaking, its a little time consuming process to make this pulao. But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.

The soft channa here and there, the creamy coconut milk texture on the long basmathi rice, the hint of kasoori methi tickling your nose, along with... oh yeah!! my favorite garlic :) ummmmm I cant speak more ;)

Ingredients:

Basmathi Rice - 1 cup
White Kabuli channa - 1/2 cup
Tomatoes - 3
Coconut - 1/2 small
Onion - 2 (medium sized)
Garlic - 8 flakes
Green chillies - 4
Kasoori methi - 1 tbl sp
Garam masala powder - 1/2 tsp
Cinnamon - 1 inch piece
Cardamoms - 2
Cloves - 2
Bay leaf - 1
Ghee
Salt - for taste
Coriander leaves - 1/2 bunch(optional)

Grind together:

Onion - 1 (large)
Red chillies - 8
Cumin seeds - 1 tsp
Garlic - 5 flakes
Grated fresh coconut - 2 tbl sp

Method:

In a pan, take a tsp of oil and fry red chillies, cumin seeds, garlic and onion for few mins. Allow it to cool down and then grind it along with coconut and keep it aside.

Soak channa in water for 10 hours and then pressure cook it.

Blanch tomatoes in hot water for few mins and remove the skin and seeds. Grind it into a smooth paste. Strain and keep it aside.

Grate coconut and grind it along with enough water and strain two extracts of coconut milk.

Peel garlic and chop them finely.

Soak rice in water for 10 mins and then drain it completely. Heat a tsp of ghee in a pan and fry the rice for few mins till all the moisture is absorbed.

Heat oil in a pressure cooker and fry cardamom, cinnamon, cloves and bay leaf. Add the chopped garlic and fry till brown. Now add slit green chillies and finely chopped onions and fry for few mins and then add the ground paste. Simmer the stove and fry till the aroma pulls people at home to the kitchen!!! ;)

Now add tomato paste, kasoori methi, salt, little sugar, garam masala powder and allow it to boil for few mins. Then add the cooked channa and 1 1/2 cups of coconut milk to it. When it starts to boil, add the rice and mix well. Now close the pressure cooker and allow it to cook for just one whistle. (timing can vary on different parameters)

Garnish with finely chopped coriander leaves and ghee fried cashews. :)

Yummy and aromatic channa pualo is really to eat :)

Enjoy it hot with potato chips or onion raitha :)

I'm happy to send this to the "Legume Love Affair" event conducted by Divya of Dil Se which was started on the blog "Well seasoned cook".

Written by: Nithya
Send in your queries by clicking here.