Wednesday, December 1, 2010

BLACK CHANA PULAO

1 CUP RICE SOAKED FOR 1 HOUR
3TBSP OIL
3/4 TSP JEERA
1 ONION SLICED
1/2 TSP GINGER PASTE
1/2 TSP GARLIC PASTE
1/2 TSP GARAM MASALA
1/2 TSP RED CHILLI POWDER
1 1/2 TSP SALT
2 TSP LEMON JUICE
CORIANDER
SOAK TOGETHER
1/2 CUP BLACK CHANE
1 DALCHINI
2-3 CLOVES
2 CUPS WATER
1/2 TSP SALT

METHOD
SOAK CHANAS OVERNITE WITH ALL INGREDIENTS AND PRESSURE COOK TO GIVE 1 WHISTLE. KEEP ON LOW FLAME FOR 20 MINS. RESERVE STOCK. STRAIN CHANAS. MEASURE THE STOCK ( WATER OF THE CHANAS) AND ADD ENOUGH WATER TO MAKE IT 2 CUPS ( DOUBLE THE VOLUME OF RICE). HEAT OIL IN HEAVY BOTTOMED PAN. REDUCE FLAME. ADD JEERA. WHEN IT TURNS GOLDEN ADD THE SLICED ONION. STIR FRY TILL ONIONS TURN TRANSPARENT. ADD GINGER GARLIC PASTE. STIR FRY FOR 1 MINUTE. ADD RICE. MIX ADD CORIANDER. ADD THE MEASURE STOCK AND WATER MIXTURE. BOIL. COVER WITH A TOWEL NAPKIN AND THEN WITH A WELL FITTING LID. COOK ON LOW FLAME TILL DONE. FLUFF WITH A FORK TO LET THE STEAM ESCAPE SO THAT THE RICE GRAINS DO NOT STICK TOGETHER. SERVE HOT WITH CURD AND GREEN SALAD

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