Channa Pulao

Ingredients:

Basmati Rice - 2 Cups
Channa - 1/2 Cup
Onion - 2 (Medium - Thinly Sliced)
Tomatoes - 3(Medium - Chopped)
Ginger-garlic Paste - 1 tbsp.
Mint Leaves - 1/2 Bunch
Coriander Leaves - 1 Bunch
Red Chilli Powder - 2 to 3 tsp.
Cloves - 4
Cardamom - 4

Cinnamon Sticks - 2

Yogurt/Curd - 1/2 Cup

Water - 2 and 1/2 Cups

Salt - To Taste

Oil - 4 tbsp.

Method:

Wash and soak the basmati rice in 2 and 1/2 cups of water for 30 mins.Set it aside.

Soak 1/2 cup of channa for 3 to 4 hrs and pressure cooker for 3 whistles or over

the stove-top until they are tender.Keep it aside.

Thinly slice the onions and finely chop the tomatoes and keep it aside.

Clean and wash the mint leaves and coriander leaves and set it aside.

Heat a pressure cooker with some oil and add cloves,cardamom and cinnamon

sticks and fry for 30 seconds.

Then add sliced onions with a pinch of salt and fry till they are transculent.

Add chopped tomatoes,ginger-garlic paste,mint leaves,coriander leaves,

cooked channa,red chilli powder and salt to taste.Let it cook until the raw

smell of the ginger-garlic paste,red chilli powder and tomatoes leaves.

Now add 1/2 cup of yogurt/curd and allow it boil for 2 mins.Add the soaked

basmati rice along with the water and stir it well until everything is well-blended.

Cover the pressure cooker and let it cook for 1 whistle.Then reduce the flames

to low and allow it cook for another 2 to 3 mins.Turn off the stove and wait for

the pressure to release.

Once the pressure is released open the cooker and stir it nicely and gently.

Transfer the channa pulao to a serving bowl and serve it hot with raita of

your choice.