Chana Pulao
An easy and quick rice recipe combined with lentils is ideal for preparing daily food which pairs well with any kind of curry.
Servings 4
Ingredients
- 1 ½ cups basmati rice
- ½ cup Chana Dal Split Bengal Gram
- 4 cups water or 4 cups of mutton stock
- 1 cup sliced onion
- 1 medium tomato chopped
- 2 teaspoon ginger and garlic paste
- ¼ teaspoon turmeric powder
- 2 green chilies chopped
- 1 teaspoon whole cumin seeds
- 1 tablespoon lemon juice
- ¼ cup chopped mint leaves
- 5 tablespoon cooking oil
- 1 teaspoon salt
Whole Spices:
- 1 piece of cinnamon 1 inch
- 2 cardamoms
- 3 cloves
Instructions
- Wash and soak the rice for 30 minutes, and separately soak chana dal also for 30 minutes.
- Heat oil in a large saucepan and add all the whole spices given in the above list along with 1 tsp whole cumin.
- When it starts to splutter add sliced onion and fry till light golden. Add 2 tsp ginger & garlic paste and fry for a few seconds. Now add tomatoes, green chilies, turmeric powder, and mint leaves. Fry till tomatoes soften.
- Add 4 cups of water or mutton stock and bring to a boil. To the water add salt, lemon juice, and soaked lentils. Place the lid and cook on medium heat for 5 minutes.
- After 5 minutes add soaked rice, stir well, cover and cook till all the water dries up and rice is well cooked.
- Open the lid and with a ladle loosen the sides and gently stir the rice to allow the trapped steam to escape and, the rice becomes nice and dry.
- Remove from heat but keep the rice covered for another 10-15 minutes before serving.
- Serve hot with your favorite curry.