INGREDIENTS :
2.5 cup Basamati rice
1 cup chickpeas ( KABULI CHANA / CHOLE )
3 spoons oil for tampering
1 thin sliced onion
1/2 thin sliced tomato
1/2 cup thin sliced capsicum ( optional )
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
2 spoons fried onion
6-7 fresh mint leaves
For gravy
1 tsp ginger garlic paste
3-4 peanuts
2 spoons grated coconut
1/4 fried onion
1/2 tsp sesame seeds
1 dry chilly
METHOD :
PREPARATION
1. Wash chickpeas and add water in such a way that all chickpeas should dip in water completely.
2. Keep it for 8 hours or soak it overnight
3. After 8 hours remove all water and drain it .
4. Wash rice with water. Rinse it properly.
Keep it aside for 15 minutes .
5. Add all ingredients listed above in FOR GRAVY together.
6. Add water as required. In a blender make a fine paste of it.
COOKING
You can cook it in a pot or in pressure cooker.
1. Heat oil for tampering.
2. Add sliced onions and tomatoes.
3. Saute well till onion turns golden brown and tomatoes becomes soft.
4. Add sliced capsicum and soaked chickpeas.
5. Saute well till capsicum cooks.
6. Add 4-5 spoons of gravy that we just made in blender.
7. Saute till it starts releasing aroma.
8. Add 1/2 tsp turmeric powder, garam masala and salt to taste.
9. Add washed rice. Roast to well till rice becomes lighter.
10. Add fried onion and fresh mint leaves.
11. Saute well.
12. Add 2 cups warm water.
13. If you are cooking it in pot, cover with lid and let it cook for next 8-10 minutes
14. If you are cooking in pressure cooker , let it cook with 3 whistles.
14. Tasty KABULI CHANA CHOLE PULAO is ready to serve
15. Serve it with raita.
~ Amruta
0 Comments