Tuesday, January 29, 2013

Channa Corn Peas Pulav

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:


  1. Soak Channa overnight (or 6 hours) and pressure cook with little salt for 5 whistles (not mushy). Soak basmati rice for 10 minutes.
  2. Grind all the ingredients in the list to fine paste (soak poppy seeds in water for 10 minutes before grinding).
  3. 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.
  4. 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.
  5. Finally add cooked channa and mix well again cook for a minute. Now add basmati rice and mix well.
  6. 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.
     
Note: You can use tinned channa also it will reduce the cooking time add one cup.
 
 
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