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Home Dish 🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice)

🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice)

Name: How to cook 🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Irum Zaidi Home Cooking

🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice)

Achari Chana Pulao or pickle chickpea rice is a brilliant twist in bringing out the pickle flavor in the rice and channa (chickpea) cooked together spiced with basmati rice and serve with raita,salad.

Ingredient

Food ration :

2 servings

Cooking time :

40min

1 cup

chickpeas (Garbanzo) (soaked overnight and boiled)

1 cup

basmathi rice

1/4 cup

oil or ghee

star anise (optional)

tblsp ginger garlic paste

1 pinch

Asafoetida (Hing)

1 tsp

garam masala

1 tsp

Fenugreek seeds

1 tsp

white Cumin seeds

1 tsp

onion seeds (Kalonji)

1 tsp

mustard seeds 1 tsp fennel seeds

bay leaves 5 green chilies (slited)

big onion (finely sliced)

1/4 tsp

turmeric powder 1 tsp mustard powder

1 tsp

red chili powder or to taste

2 tsp

mango pickle (Mango achaar)

1 tsp

salt or to taste 2 tblsp plain yoghurt

1/2 tsp

coriander powder

1/8 tsp

yellow food colour (optional)

Cooking instructions

* Step 1

Take a pan, add oil. When the oil gets hot, add sliced onions and saute till onions are lightly golden brown.

* Step 2

Add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin, fenugreek seeds and fry till you get a nice aroma. Add garam masala, with 2tblsp of water and saute few seconds.

* Step 3

Add salt, green chilies, asafoetida, turmeric powder, ginger garlic paste, cook well until the raw flavours are gone. Add chickpeas (garbanzo beans) and cook in this masala.

* Step 4

In a separate bowl take a yogurt, add mustard powder, coriander powder, red chilli powder, mango achaar (mango pickle) and mix well.

* Step 5

Mix this yogurt spice into the channa masala curry and mix well. Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off) on top of the gravy.

* Step 6

Spread the rice evenly over the channa masala and pour about 2 cups of water for 1 cup of rice mix well cook medium to High flame when all the water dried up.

* Step 7

Now sprinkles some yellow food colour top of the rice add finely chopped mint leaves and coriander leaves. Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done, serve piping hot.