Spicy Kabuli Chana Masala Pulav ...... A yummy pulav that's made of Chickpeas / White Chana / Kabuli Chana and Rice adding in whole spices and masala powders ....... in all A Aromatic Pulav .......
Kabuli chana or chick peas pulav is something common in the northern parts of India. This pulav whe prepared spicy goes well with simple raita. The pulav is a good one to be carried in lunch box too as it is quite filling with the addition of chick peas to the rice. I have served this one with Egg Masala Kadhi and it was a hit combo in my home. Do try out this awesome pulav and I assure you, your family will demand more and more of it each and every time. Children love to pick and eat those chanas from the pulav and yes it is a nutritious pulav that you should include to the list of your do’s recipe.
** Prepare and keep ready :
** Wash and soak 1 cup of chickpeas / white chana for 6-8 hrs or overnight. Wash well and Put them in a pressure cooker pan, add in enough water ie about 1 inch level above the chickpeas and pressure cook to 2 whistles. Let the pressure drop on its own. Remove and keep this aside ready.
** Wash and soak 3 cups of basmati / jeera rice in plenty of water for 30 minutes. Wash well again and drain in a colander.
** Peel of the skin of 2 medium sized Onions and slice them lengthwise as thinly as possible keep this ready aside.
** Wash and chop 2 large sized tomatoes into pieces. Put them in a mixer and grind to a smooth pulp. Keep this ready aside.
Heat 1 cup of ghee in a deep thick bottomed kadai / pan, when hot add in ½ cup of cashews and fry till light brown, now immediately add in ½ tsp mustard seeds, 1 tsp jeera, 1 tsp of pepper, 10-12 cloves, 3-4 green cardamom slit, 5-6 black cardamom slit, 2 tej patta, 4 X 1” piece of cinnamon, pinch of jaivitri, 2 star (anise), a few curry leaves and fry well. Add in the onions sliced finely lengthwise and fry till translucent. Once the onions turn pinkish in colour add in 1 tsp of haldi powder, 1-2 tsp of red chilly powder (as per taste), 1 tsp of jeera powder, 2 tsp of coriander powder, 1 tsp of fennel powder, 1tsp garam masala powder and fry well. Sprinkle some water if necessary only.
Now add in 1 tsp of ginger garlic paste and fry for a minute, then add in the tomato puree and the drained rice and mix well. Add 5 cups of hot boiling water and bring all to a boil, then lower the heat to minimum, cover the kadai with a tight lid and allow the rice to get cooked. Stir once in between. When the rice is half cooked add in the cooked chana along with the cooked water, mix well and cook covered till done. Once the chana masala pulav is done add in 1 cup of finely chopped coriander leaves. Mix well and leave aside for some time. Serve hot with raita or any other curry of your choice. I served this with Egg Masala Kadhi and it did taste great.