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Ingredient
Hare Chane ka Pulav
Introduce
Ingredient
3/4 cup
Hara chana or choliya
1.5 cups
basmati rice
1/4 tsp
red chilli powder
1 pinch
garam masala powder
1 pinch
turmeric powder
1/2 tsp
caraway seeds
1
bay leaf
2-3
cloves
1 pinch
saffron strands (kesar)
1 tbsp
curd
2 tbsp
ghee
2.5-3 cups
water for pressure cooking the rice
a few
chopped mint leaves
as per taste
Salt as required
for
green paste:
3/4 inch
ginger
3-4
garlic
1 tbsp
chopped mint
1 tbsp
chopped coriander
Cooking instructions
* Step 1
Wash and rinse the rice very well in water till the water runs clear, then soak the rice in enough water for 20 to 25 mins.
* Step 2
Make a smooth paste of the ingredients, mentioned under 'green paste' in a chutney grinder with very little water. keep this green paste aside.
* Step 3
Chop onion and tomato too
* Step 4
In a pressure cooker heat ghee or oil and add all the whole spices – caraway seeds, cardamoms, mace, cinnamon, cloves, bay leaf.
* Step 5
Fry the whole garam masala or whole spices for some seconds till fragrant, and then add the sliced onions.
* Step 6
Saute the onions till golden brown.
now add the green paste and saute till the raw aroma of the ginger-garlic goes away. Add the chopped tomatoes.
* Step 7
Also add the turmeric powder, red chilli powder and garam masala powder.
Saute the tomatoes for a minute or so and add the basmati rice.
* Step 8
Mix well and saute the entire mixture for a minute.
Add curd and stir. Then add saffron threads and again mix everything well.
* Step 9
Add green Chana with 2.5 to 3 cups of water, season with salt and pressure cook for 2 to 3 whistles.
* Step 10
When the pressure settles down on it's own, then open the lid of the cooker.
* Step 11
Serve with raita of your choice
Pickle & papad.
Note: if there is a photo you can click to enlarge it
Tag
Hara chana or choliya
basmati rice
big onion, sliced thinly
medium tomato, chopped
red chilli powder
garam masala powder
turmeric powder
caraway seeds
black cardamom/badi elaichi
single thin strand of mace
bay leaf
cloves
saffron strands (kesar)
curd
Ghee
water for pressure cooking the rice
Chopped Mint Leaves
salt as required
green paste:
ginger
garlic
chopped mint
chopped coriander
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