Kabuli Chana Pulao

Below recipe by Hebbars Kitchen

Ingredients

• 6 tsp oil

• 2 bay leaf / tej patta

• 2 star anise

• 10 cloves

• 2 inch cinnamon / dalchini

• 2 tsp jeera / cumin

• 1.5 tsp aamchur / dry mango powder

• 2 onion (finely chopped)

• 2 tsp ginger garlic paste

• 1 tsp garam masala

• 2 to mato (finely chopped)

• 0.5 tsp turmeric

• 2 tsp kashmiri red chilli powder

• 1 tsp coriander powder

• 0.5 tsp cumin powder

• 2 tsp kasuri methi / dry fenugreek leaves

• 2 tsp salt

• 4 cup water

• 2 cup chickpea / chana (soaked overnight and boiled 10 minutes)

• 2 cup basmati rice (soaked 20 minutes)

• coriander to garnish

Instructions

• firstly, in a pressure cooker heat 3 tsp oil and saute 1 bay leaf, 1 star anise, 5 cloves, 1 inch cinnamon and 1 tsp jeera till it turns aromatic.

• saute onion, ginger garlic paste and tomatoes.

• further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur, 1 tsp kasuri methi and 1 tsp salt. saute well.

• now add 1 cup soaked and boiled chickpea and saute for a minute.

• furthermore add 1 cup basmati rice (soaked for 20 minutes) and saute gently.

• now add 2 cup water and stir well.

• cover and pressure cook for 2 whistles.

• finally, garnish with coriander and serve chana pulao along with onion tomato raita.