White Chana Pulao with Tomato Chutney

Name: How to cook White Chana Pulao with Tomato Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Erum Ahmed

White Chana Pulao with Tomato Chutney

Ingredient

1 cup

whole Chana (white, black or green)

1 cup

rice soaked for about 30 minutes

5 tbs.

Cooking instructions

* Step 1

Add about 3 cups of water to chana and boil till the chana becomes tender but does not break apart. Drain and keep aside.

* Step 2

In another pan, heat the oil and add the onions. Sauté till it starts to turn brown. Add the ginger (Adrak), garlic (Lehsan), cumin seeds (Zeera)), black peppercorn. (Kali Mirch), clove (Laung), Elaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the chana and presoaked rice.

* Step 3

Add water so that it reaches about a 1½ cm above the level of the rice and chana. Cover and cook till water dries and the rice and chana are tender.

* Step 4

Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove. Serve with chutney or achaar.

* Step 5

Tomato Chutney:: In a non-stick saucepan add oil at medium heat, Add cumin seeds, & curry leaves fry for 30 seconds. Then add tomatoes, ginger garlic paste, red chilli powder, turmeric powder,green chilli and mix well.

* Step 6

Now after a couple of minutes add salt,do not cook on a high heat,simmer heat and cover the pan leave till smooth. At this stage there will be some liquid from the Tomato in the pan. You need to now stir it till tomatoes gets smooth and mushy.

* Step 7

Then cover the pan let it until all the liquid evaporates,leave till done. Remove from the heat. Serve this as side dish with fried rice,Paranthas,Tahari,khichdi....

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