Kabuli Chana Pulao Recipe in Urdu

Kabuli Chana Pulao Recipe in Urdu

INGREDIENTS:

  • One cup ---------------------------------- Basmati Rice

  • Half cup ---------------------------------- Chickpeas (White)
  • One medium size -------------------- Onion
  • Two pieces ----------------------------- Green Chillies
  • One inch long ------------------------- Ginger
  • Five cloves ---------------------------- Garlic
  • Two medium size -------------------- Tomatoes (crushed)
  • Two tablespoons --------------------- Oil or ghee or both
  • Whole garam masala mix --------- (cinnamon, cloves, bay leaf, fennel seeds)
  • One tablespoon ----------------------- Biryani Masala*
  • Half cup ---------------------------------- Mint leaves (Podina in urdu)
  • Half cup ---------------------------------- Coriander leaves (Dhaniya in urdu) (chopped)
  • Lemon Juice --------------------------- (add as required)
  • Salt - as per taste

*(If you do not have biryani masala, add 1/4 tsp of turmeric Powder, 1 tsp red chilly powder and 1 tsp Garam masala powder)

DIRECTIONS

  1. Wash the chickpeas and soak  it overnight or for at least 6 hours. You can use canned chickpeas to reduce cooking time.

  2. Wash the basmati rice and soak it for half an hour or more depending on the quality of rice you buy. soaking time may vary.
  3. Coarsely grind the following ingredients in a blender or mixie - onion, green chillies, ginger, garlic, mint leaves and whole garam masala.
  4. Heat the ghee in a pressure cooker. Add the above ground paste. Saute for 5 minutes.
  5. Put the biryani masala and fry for a minute.
  6. Next add the tomatoes and cook untill the masala combine together.
  7. Add 1-3/4 cups of water and untill it turns to  boil. To make the biryani more rich, add 3/4 cup of coconut milk and 1 cup of water instead of full water.
  8. Add the soaked chickpeas, salt as needed, lemon juice and cilantro. Finally, drain the soaking rice and add to the boiling water.
  9. Close the cooker, put the pressure and reduce the flame. Cook on low heat for 15 minutes and switch off.
  10. Once the pressure is released, fluff the rice with a fork. Chana Biryani is ready to serve. Serve with any raita or gravies like ennai kathirikai, paneer butter masala.

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