Monday, September 28, 2015

Chana Pulao & Onion Raita Recipe / Chana Pulao Recipe / Onion Raita Recipe



Healthy and Delicious Chana Pulao along with Onion raita. This is so simple and easy to prepare.
Chana is rich in protein and fiber and this is perfect for lunch box. 

Chana pulao is a good combination with onion raita, some sliced onions with squeezed lemon juice.

Author: Nagaharisha
Recipe Type: Lunch (Main)
Cuisine: Indian
Serves : 3

Ingredients for Chana Pulao:
  • Chana - 1 Cup
  • Basmati Rice - 2 Cups or any rice of your choice
  • Onion - 1 Medium Sized (Finely Chopped)
  • Potato - 1 Medium Sized (Peeled & Cubed)
  • Tomatoes - 2 Medium Sized (Finely Chopped)
  • Ginger & Garlic Paste - 2 Tbsps
  • Green Chilies - 2 (Slit)
  • Fennel Seeds - 1 Tsp
  • Cumin Seeds - 1 Tsp
  • Bay leaf - 1 large or 2 small
  • Cinnamon Stick - 2 inch Size
  • Cloves - 5 to 6
  • Cardamom pod - 2
  • Anise star - 3 to 4
  • Coriander Powder - 1 Tbsp
  • Garam Masala Powder - 1/2 Tbsp (Adjust to your taste)
  • Turmeric Powder - 1/8 Tsp
  • Salt - To Taste
  • Curd - 3 Tbsps
  • Mint leaves - Handful
  • Coriander Leaves - Handful
  • Oil - 6 to 7 Tbsps
Ingredients for Raita:
  • Curd - 1 Cup 
  • Onions - 3 Tbsps (Finely Chopped)
  • Green Chilies - 1 Tbsp (Finely Chopped) (adjust to your taste)
  • Carrot - 2 Tbsps (Finely Chopped) or grated 
  • Tomato - 2 Tbsps (Finely Chopped)
  • Coriander Leaves - 2 Tbsps (Finely Chopped)
  • Salt - To Taste
Procedure for Chana Pulao:
  • Wash the chana well in water and soak with enough water for overnight or 6 to 8 hours.
  • Cook the Soaked chana in a pressure cooker by adding 3/4 Cup of water and a pinch of salt. When the pressure settles down on its own, set aside.
  • Wash the rice for twice in water to remove extra starch and drain all the water. soak with enough water (as per the instructions given on rice packet) for half an hour. 
  • Take a wide open pan, add 4 tbsps of oil. Once the oil is nice & hot add bay leaf, cinnamon stick, Cardamom pod, Anise star, cloves, fennel seeds, Cumin Seeds and saute it for few seconds.
  • Add slit green chillies, chopped onions and saute until the onions are transparent.
  • Now add Ginger & Garlic Paste and saute it for a minute or until the raw smell goes out.
  • Add cubed potatoes and saute for 1 to 2 minutes.
  • Now add chopped tomatoes and cook until the tomatoes are mushy.
  • Add Cooked chana, Coriander powder, Garam Masala Powder, Curd, Mint leaves (When you are using dry mint leaves, crush it and add it), Coriander leaves, salt and saute it for a minute.
  • Turn off the flame and set aside. 
  • In the meanwhile, when you are using the electric cooker, for this recipe. To the soaked rice add 3 tbsps of oil, some salt and start cooking the rice.
  • When the rice is started to boil, transfer the Cooked Chana mixture into the rice, mix it once and cover with the lid. Allow it to cook Completely.
  • Fluff with fork and Serve it hot with raita.
Procedure for Raita:
  • Into a bowl, add all the listed Ingredients for Raita.
  • Mix it well and Raita is ready to serve. 
  • Serve Chana Pulao with Onion Raita.
Note:
  • You can prepare this recipe instantly by Canned chana or Canned garbanzo beans, while using this canned chana wash it twice in water, drain out all the water and use it. (No need to boil or pressure cook the chana you can use it directly).
Rice Cooker Instructions:
  • When you are cooking chana pulao by using the pressure cooker, cook on medium flame until 2 whistles then turn the flame to low and cook for 3 to 5 minutes. 
  • Turn off the flame and do not open the lid immediately of the pressure cooker, steam cooks rice. Allow the pressure settles down on its own.
  • Fluff with fork and Serve it hot with raita.
Stovetop Instructions:
  • When you are cooking Chana pulao on the stovetop. after adding rice, measured water to the chana mixture, cook on high flame uncovered, and bring it to boil. 
  • Stir occasionally. 
  • Let the water reduce slightly below the rice level, lower the flame and cover with airtight lid for 15 to 20 minutes. Do not remove the lid while cooking, steam cooks rice.
  • Turn off the flame. Fluff with fork and Serve it hot with raita.

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