INGREDIENTS:
- Basmati rice (soaked in water for at least 1/2 an hour) = 3cups.
- Chickpeas or garbanzo beans (Safaid Chanay) = 01 Can.
- Oil = 01 cup.
- Onion (sliced) = 01 medium size.
- Cumin seeds (zeera) = 03 teaspoon.
- Ginger-garlic paste (Lehsan Adrak) = 01 teaspoon.
- Salt = To taste or 03 teaspoons.
- Red chili powder = 02 teaspoons.
- Black cardamom pods (bari elaichi) = 03
- Clove (laung) = 01 teaspoon.
- Cinnamon sticks (Dalchini) = 02
- Yogurt = 1-1/2 cups
- Anise seed (saunf) = 03 teaspoon.
- Garam masala powder = 01 teaspoon.
- Water = 3-1/2 cups.
- Heat oil in a pan & fry onions till they turn golden brown.
- Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds.
- Add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
- Add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
- Add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat.
- Add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
- Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
- Serve Chaney Ka Pulao with chutney or raita.
No comments:
Post a Comment