Saturday, December 21, 2013

Channa Masala Pulao


Basmati Rice - 1 1/2 cups
Garbanzo/Chickpea/Channa - 1 cup
Firm Tofu - 100 gms (optional)
Onions - 2
Garlic, minced - 1 tsp
Ginger, minced - 1tsp
Tomato - 1
Cumin Seeds - 1 1/2 tsps
Star Anise - 2
Bay Leaf - 1
Dry Fenugreek Leaves/Kasoori Methi - 1 tbsp
Cinnamon - 1" long stick
Cloves, crushed - 4
Channa Masala Powder - 2 tbsps
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Vegetable Oil - 4 tbsps

For Garnishing:

Coriander Leaves


  1. Wash and soak chickpeas in water overnight.
  2. Pressure cook chickpeas for 3 whistles. At this stage, the chickpeas should be slightly harder than you would like to eat. 
  3. Wash and soak basmati rice in water for atleast 30 minutes.
  4. Chop onions and tomatoes.
  5. Chop tofu into small squares.
  6. Heat oil in a pressure pan.
  7. Add cumin seeds, star anise, bay leaf, cinnamon stick and cloves. 
  8. When cumin seeds start sizzling, add minced ginger and garlic. Saute for a minute.
  9. Now add chopped onions. Saute until onion turns translucent in color.
  10. Add chopped tomatoes, turmeric powder, red chilli powder and salt. Saute until they turn soft and oil start separating.
  11. Add cooked chickpeas, mix well. 
  12. Mix in channa masala powder, kasoori methi and tofu pieces. Saute for 2 minutes.
  13. Strain out all the water from rice and add this to the sauteed vegetable mixture.
  14. Pour 21/2 cups of water and pressure cook the rice. Set the flame to low and turn off the flame after 1-2 whistles.
  15. Once all the steam escapes from the pressure cooker, open the lid and let it stand for 5-10 minutes atleast to cool down. This avoid the rice from turning mushy when mixing.
  16. Gently mix the cooked rice.
  17. Garnish with coriander leaves.
  18. Serve hot with raita.


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