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Channa Pulao
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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
Ingredients For Grinding Together
•
Onions (small)
- 10
•
Red chillies
- 8
•
Cumin seeds
- 1 teaspoon
•
Garlic
- 5 flakes
•
Coconut (grated, fresh)
- 2 tablespoons
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.
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