Chanay Ka Pulao

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.

COOKING INSTRUCTIONS:

• 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.

Mutton Yakhni Pulao Recipe

INGREDIENTS:

• Basmati rice = 3 cups
• Mutton = 3/4 kg
• Red chili powder = 1 tablespoon
• Fennel seeds = 2 teaspoons
• Black cardamom pods (badi elaichi) = 2
• Green cardamoms = 2
• Coriander seeds = 4 teaspoons
• Onion, sliced lengthwise = 1/2
• Oil = 10 tablespoons
• Bay leaves = 2
• Cinnamon stick (2.5 cm) = 1

COOKING INSTRUCTIONS:

• Gently wash and soak the rice in water. Set aside.
• Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water.
• Cook till tender, about 20 minutes.
• Remove all the spices and strain the stock.
• The stock should measure six (6) cups.
• Add water if the stock is not sufficient. Set aside.
• Keep the mutton pieces separately.
• In a heavy bottomed vessel, heat the oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown.
• Add the mutton and fry for a few minutes.
• Add the stock.
• Stir in the rice gently, ensuring that it does not break.
• Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
• Serve the hot Mutton Yakhni Pulao with plain yogurt and enjoy.