Channa Pulao

Ingredients

• • Basmati rice - 1 cup
• • White kabuli channas - ½ cup
• • Tomatoes - 3
• • Coconut - ½
• • Onions (small) - ½ cup
• • Garlic - 8 flakes
• • Oil - 3 tablespoons
• • Coriander leaves - ½ bunch
• • Green chillies - 4
• • Kasoori methis - 1 tablespoon
• • Garam masala powder - ½ teaspoon
• • Cinnamon - 1 inch piece
• • Cardamoms - 3
• • Cloves - few
• • Bay leaf - 1
• • Ghee - 2 teaspoons

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Ingredients For Grinding Together

• • Onions (small) - 10
• • Red chillies - 8
• • Cumin seeds - 1 teaspoon
• • Garlic - 5 flakes
• • Coconut (grated, fresh) - 2 tablespoons

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Method

• 1. Heat a Teaspoon. of oil. "Fry For Grinding together" ingredients. Cool and grind along with coconut.
• 2. Soak rice for 10 minutes. Drain water completely.
• 3. Heat a Teaspoon. of ghee and fry the rice for one or two minutes. (Till the moisture is absorbed) .
• 4. Soak channa 10 hours before and pressure cook for 15 to 20 minutes.
• 5. Blanch tomatoes in hot water for few minutes.
• 6. Remove skin and grind into paste. Strain and remove the seeds.
• 7. Grate coconut, add enough water, grind and take two extracts.
• 8. Peel garlic.
• 9. Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves and bay leaf. Add garlic and fry till brown and then add slit green chillies and small onions.
• 10. Fry for a minute and add ground masala paste.
• 11. Fry till good smell comes in medium flame.]
• 12. Add tomato paste, Kasoori methi, salt, little sugar, garam masala powder and boil for few minutes.
• 13. Add cooked channa and 13.4 cup of coconut extract.
• 14. When it starts boiling add rice, mix well and reduce flame.
• 15. Cover with a tight lid with heavy weight on top.
• 16. Cook exactly for 20 minutes. Do not disturb in between.
• 17. If necessary, keep a dosa pan underneath for even heating.
• 18. Garnish with cut coriander leaves and fried cashew nuts.
• 19. Serve hot, topped with crisply fried, grated potatoes.