Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more masalay daar as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want. Ingredients:
3 cups basmati rice (soaked in water for at least 1/2 an hour) |
1 (15 ounce) can chickpeas (safaid chanay) or 1 (15 ounce) can garbanzo beans (safaid chanay) |
1 cup oil |
1 medium onion (sliced) |
3 teaspoons cumin seeds (zeera) |
1 teaspoon ginger-garlic paste (lehsan adrak) |
3 teaspoons salt |
2 teaspoons red chili powder |
3 black cardamom pods (bari elaichi) |
1 teaspoon clove (laung) |
2 cinnamon sticks (dalchini) |
1 1/2 cups yogurt |
3 teaspoons anise seed (saunf) |
1 teaspoon garam masala powder |
3 1/2 cups water |
Directions:
1. Heat oil in a pan & fry onions till they turn golden brown.
2. Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
3. Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
4. Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
5. Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
6. Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
7. Serve it your favorite chutney or raita.
8. Although my family likes raita with this pulao I love it with this /276267 Chutney.
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