NOT YOUR BASIC CHANA PULAO (CHICK PEA RICE PILAF) RECIPE BY TASTY
Here's what you need: basmati rice, water, chickpeas, small onions, cinnamon stick, cumin seeds, black cardamom pod, black pepper corn balls, large bay leaf, dry red chili, roasted cumin powder, roasted coriander powder, garam masala, salt, oil
Provided by Fatima Maniya
Categories Sides
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Heat oil in a crockpot and add sliced onions. Fry until caramelized into a slightly dark golden brown color.
- Lower the flame. To this add cumin seeds, cinnamon stick, black pepper corn, bay leaf, black cardamom pod and dry red chili and fry for 30 seconds. Then add the chickpeas and fry for a minute.
- Season with roasted cumin and coriander power and garam masala. Stir well and immediately add 2 and ¼ cup of water or chicken stock, season with salt and wait for it to come to a boil.
- Meanwhile, wash and soak the rice.
- Once the water comes to a boil, drain the rice and add it to the stock pot.
- Once the rice has absorbed ½ of the liquid, it should take around 5 to 7 mins, turn down the flame and put the lid on. The rice will finish cooking for the next 8 to 10 mins.
- After 10 minutes, remove the lid and use a rice spatula with a light hand to separate the rice.
- Serve hot with your favorite curry or kebabs.
Nutrition Facts : Calories 566 calories, Carbohydrate 100 grams, Fat 11 grams, Fiber 10 grams, Protein 16 grams, Sugar 9 grams
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