Friday, September 18, 2020
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Weekend Dinner – Channa Pulao 2020

Pulao is a high-quality celebration dish. It’s cherished by means of many and can make cooking for a crew fun. That is the opinion that my mom has on celebration cooking. So as an alternative of the regular Pulav, editions will assist in making the meal one-of-a-kind and tasty. A few days returned I had Corn and Peas Pulao for weekend lunch.

This Sunday, the fundamental dish was once Chana Pulao. Chana – additionally referred to as as Bengal Gram, chickpeas, Garbanzo Beans and so on is used in many Indian dishes specifically curries. This recipe can be made for both lunch or dinner and goes extraordinary with either raitas or vegetable kurma.


Channa Pulao


Raw Rice or Basmati Rice – two cups
White Kabuli Channa – half cup
Tomatoes – four (big)
Coconut – half (small)
Onion – half cup (chopped)
Garlic – eight flakes
Oil – four tablespoons
Coriander leaves – half bunch
Cinnamon – 1 inch piece
Cardamoms – two to 3
Cloves – three to 4
Bay leaf – 1
Garam Masala powder – half teaspoon
Ghee (clarified butter) – two teaspoons

Grind Together:

Onions – three Nos.
Red chillies – 10 Nos.
Cumin Seeds – two teaspoon
Garlic – 10 flakes
Grated clean coconut – four tablespoons or half of small


For Grinding:

Heat a teaspoon of oil.
Fry pink chillies, cumin seeds, garlic, and onions.
Cool and grind alongside with coconut and tomato.

For Pulav:

Soak rice for 10 to 15 minutes.
Drain water completely.
Soak Chana in a single day and strain cook dinner for 15 to 20 minutes.
Peel garlic; warmness oil in a heavy vessel or cooker. fry cardamom, cloves, and bay leaf.
Add garlic and fry until brown.
Then add slit inexperienced chillies and onion.
Fry for a minute and then add floor masala paste.
Fry until a desirable aroma comes out.
Add salt, little sugar, Garam masala powder and boil for a few minutes.
Add cooked channa and to it, add two 3/4 cups of water and let this boil.
When it starts offevolved boiling, add rice, combine properly and prepare dinner for a whistle (in a cooker) or cowl with a tight lid on pinnacle (if you’re the usage of a pan).
Cook for 20 minutes. Do no longer disturb in between.
After it is cooked, garnish with finely chopped coriander leaves and fried cashew nuts. Serve warm with effortless vegetable Kurma.

So, do you assume you can make a top notch dish out of this recipe. Let me comprehend the results…


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