Channa Pudina Pulao1
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Description
How to makeChanna Pudina Pulao?How to cookChanna Pudina Pulao?Learn the recipeChanna Pudina Pulaoby vahchef.For all recipes visit vahrehvah.com1. Soak White Channa overnight and boil it to right consistency. If using canned chickpeas then drain water from can and wash the contents once or twice. 2. Wash basmati rice 1/2 hour prior to cooking and drain water from rice and keep aside. 3. Chop mint (pudina) leaves, corriander (dhania) leaves along with green chillies and grind them into a paste. Keep aside. 4. Slice onions finely. 5. Take a heavy bottomed vessel. Add ghee into the vessel. Do not heat it till it fumes. Once ghee is in right consistency, add fennel seeds. 6. Once fennel (saunf) seeds starts sizzling, add whole garam masala. Once cardamom ballons up, add sliced onion along with some salt and fry. 7. When onion becomes translucent, add turmeric powder. Then add the ground (mint, corriander, green chillies) paste to the onions and saute. Then add boiled chickpeas to the mixture and saute further. 8. In a minute or two the mixture will start leaving oil. That#39;s when you add the soaked rice and fry a bit. 9. Do not over stir the mixture, you might break the rice and will end up making khichdi...(just kidding). Now add enough water to the rice and check seasoning (salt, spice etc). 10. Keep the flame on high for a few minutes. When water boils down completely, add lemon juice on top and cover the vessel (like dum) and reduce the flame to low and let the rice cook completely. Your Channa Pudina Pulao is ready to be served with onion raita / boiled egg / even plain potato chips...Enjoy Dear Sanjay, This is my mother#39;s recipe...whenver I miss her than usual (living far away from India is tough indeed), I make this dish just to feel the warmth and love of her....hope u will try this too.... Please make this pulao and let me know how it turned out...I would love to hear from you.... I must say that u r doing a wonderful job...my brother is a chef too and he is in Canada...whenever i see ur videos and cooking methods..i remember the days when he used to study in caterting college, come home and experiment his dishes on me...i used to be the scapegoat...but I hardly regret it one bit...he is also a wonderful chef...coming from a survivor from his experimental cooking...trust me :) meet_indu@yahoo.com Cheers Indu Ravikiran Brussels - Belgium
Ingredients
- → Saunf (Fennel seeds) 1 Teaspoons.
- → C C C (whole garam masala) 1 or 2 Piece.
- → Onion 2 medium Piece.
- → Green chillies (according to your taste) 3-4 Piece.
- → Corriander leaves 1/2 Bunch.
- → Pudina leaves 1 Bunch.
- → Channa / Chickpeas (Boiled) If using can then u can use 1 can 1 Can.
- → turmeric powder Pinch.
- → lime juice 1 - 1 and 1/2 Teaspoons.
- → Ghee 4 Tablespoons.
- → Basmati Rice 2 Cup.
- → Water 4 Cup.
- → Salt (according to your taste) 1 - 2 To Taste.
Directions
1. Soak White Channa overnight and boil it to right consistency. If using canned chickpeas then drain water from can and wash the contents once or twice. 2. Wash basmati rice 1/2 hour prior to cooking and drain water from rice and keep aside. 3. Chop mint (pudina) leaves, corriander (dhania) leaves along with green chillies and grind them into a paste. Keep aside. 4. Slice onions finely. 5. Take a heavy bottomed vessel. Add ghee into the vessel. Do not heat it till it fumes. Once ghee is in right consistency, add fennel seeds. 6. Once fennel (saunf) seeds starts sizzling, add whole garam masala. Once cardamom ballons up, add sliced onion along with some salt and fry. 7. When onion becomes translucent, add turmeric powder. Then add the ground (mint, corriander, green chillies) paste to the onions and saute. Then add boiled chickpeas to the mixture and saute further. 8. In a minute or two the mixture will start leaving oil. That#39;s when you add the soaked rice and fry a bit. 9. Do not over stir the mixture, you might break the rice and will end up making khichdi...(just kidding). Now add enough water to the rice and check seasoning (salt, spice etc). 10. Keep the flame on high for a few minutes. When water boils down completely, add lemon juice on top and cover the vessel (like dum) and reduce the flame to low and let the rice cook completely. Your Channa Pudina Pulao is ready to be served with onion raita / boiled egg / even plain potato chips...Enjoy Dear Sanjay, This is my mother#39;s recipe...whenver I miss her than usual (living far away from India is tough indeed), I make this dish just to feel the warmth and love of her....hope u will try this too.... Please make this pulao and let me know how it turned out...I would love to hear from you.... I must say that u r doing a wonderful job...my brother is a chef too and he is in Canada...whenever i see ur videos and cooking methods..i remember the days when he used to study in caterting college, come home and experiment his dishes on me...i used to be the scapegoat...but I hardly regret it one bit...he is also a wonderful chef...coming from a survivor from his experimental cooking...trust me :) meet_indu@yahoo.com Cheers Indu Ravikiran Brussels - Belgium