Ingredients:
Basmati Rice
|
1 ½ cup
|
Channa (uncooked)
|
½ cup
|
Corn Kernels
|
½ cup
|
Peas
|
½ cup
|
Onion (chopped
length wise)
|
1 cup
|
Tomatoes chopped
|
½ cup
|
Green chili
|
1-2
|
Cinnamon
|
1-2 inch
|
Bay leaves
|
2
|
Ani star
|
2-3
|
Chili powder
|
1 tsp
|
Channa masala powder
|
1 tsp
|
Ghee
|
1 Tbsp
|
Cilantro
|
few
|
Salt
|
|
Oil
|
|
To Grind:
|
|
Garlic
|
5-6
|
Ginger
|
1 inch
|
Fennel Seeds
|
1 tsp
|
Poppy seeds
|
1 tsp
|
Direction:
- Soak Channa overnight (or 6 hours) and pressure cook with little salt for 5 whistles (not mushy). Soak basmati rice for 10 minutes.
- Grind all the ingredients in the list to fine paste (soak poppy seeds in water for 10 minutes before grinding).
- Heat oil and ghee in a pan, fry cinnamon, bay leaves, ani star next add onion green chilies sauté for 2 minutes, add the ground paste again sauté until raw smell goes.
- Now add tomatoes and sauté until soft, in this stage add corn and peas sauté for 2 minutes. Add chili powder, channa masala powder and salt cook for another 2 minutes.
- Finally add cooked channa and mix well again cook for a minute. Now add basmati rice and mix well.
- Next transfer this to rice cooker or pressure cooker and add enough water (3 cups), salt and cook. Once it’s done add cilantro and serve with any rita or gravy.
3 comments:
Wow! Delicious.
Looks delicious n awesome.
looks delicious and yummy
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