Kabuli Chana Pulav

 This is inspired from a recipe I saw on Family food fight – TLC. I made a mental note of most of the ingredients but as always ended up making it my way.
The outcome was delicious, works well when you are in hurry and cannot afford to make a gravy dish with the rice.




Ingredients
2 cup Long grain rice (basmati)
200 gm soaked Chickpea( kabuli chana)
1 large onion thinly sliced
1 medium tomato chopped
1 medium tomato pureed
1 inch ginger (make a paste)
4-5 garlic cloves  (make a paste)
11/2 tspn Red chilly powder
1 tspn turmeric powder
2 tspn pickle masala powder ( I used bedekar pickle masala)
1 tspn crushed kasoori methi
½ tspn biryani masala (Use garam masala if not available, add a bay leaf extra)
1/2 cup beaten curd
salt to taste
Oil to cook
Mint leaves for garnish
Method
1) Pressure cook the chickpeas until they are cooked (3 whistles) with a pinch of salt using twice the quantity of water.
2) In a large wok, heat some oil, add the onions, and sauté them until they are translucent.
3) Add the chopped tomato, tomato puree and ginger garlic paste. Add the dry spices and sauté well.
3) Add the beaten curd and soaked rice and sauté again. Add another cup of water(depending on the consistency of curd add or reduce water)
4) When the rice is cooked about 75% add the cooked chickpeas along with the water.
5) Add salt and mint leaves and cover. Let it cook for 10 more minutes.
Serve with your choice of raita or curd.
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