Chana Pulao Recipe in Urdu

Chana Pulao Recipe in Urdu

INGREDIENTS

  • 1 cup entire chana (white, black or inexperienced) 
  • 1 cup rice soaked for about 30 minutes
  • Five tbs. Oil
  • 1 medium sized onion-sliced
  • 1 tbs. Ginger (adrak) paste
  • 1 tbs. Garlic (lehsan) paste
  • 1 tsp. Complete cumin seeds (zeera)
  • 6 black pepper (kali mirch).
  • 6 cloves (laung)
  • 1 black cardamom (bari ilaichi)
  • ½ inch piece of cinnamon (dalchini)
  • 1 tsp. Salt (modify to taste

 

DIRECTIONS
  1. Put about 3 cups of water to chana and boil till the chana becomes tender but does now not spoil apart. Drain it and keep aside.
  2. In any other pan, heat the oil and upload the onions. Sauté until it starts to turn brown.
  3. Put the ginger (adrak), garlic (lehsan), cumin seeds (zeera)), black peppercorn. (kali mirch), clove (laung), ilaichi, cinnamon and salt in conjunction with ½ cup of water.
  4.  Blend well and permit the water to dry. Mix the chana into the presoaked rice.
  5. Put water in order that it reaches approximately a 1½ cm above the extent of the rice and chana.
  6. Cover and cook dinner until water dries and the rice and chana are tender. 
  7. Reduce warmness to the minimum, cook dinner in their very own steam (dum) for every other 5 mins and put off.
  8. Serve hot and spice  with garlic chutney or achaar. This recipe is serveing for 4 to 5 persons only.

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