Aloo Chana Pulao

Aloo Chana Pulao Recipe

Ingredients (Serves 3)

1. Basmati rice – 1.5 cup (Soaked in enough water for 20 minutes and then drained)

2. Potato – 2 – 3 small, cubed

3. Cooked chana – 1/2 cup

4. Oil – 1.5 tbsp + ghee – 1 tbsp.

5. Whole spices – Bay leaf -1, cardamom – 2, cloves – 5

6. Onion – 1.5 cup, thinly sliced

7. Ginger – 1/2 inch + garlic – 10 medium cloves, ground to a fine paste

     Green chilies – 1 – 2, slit

8. Pudina / mint leaves  – 1/2 bunch (30 – 40 leaves), ground to a paste

9. Hot water – 21/4 cup (For 1 cup basmati rice, use 1.5 cup water)

10. Chilly powder – 1/4 tsp

      Garam masala powder – 1 tsp

11. Salt – To taste

Method

Heat oil in a heavy-bottomed vessel  / a 4 or 5 liter pressure cooker. Add the whole spices and stir until fragrant. Next add thinly sliced onion and saute until it changes to a light golden color. Add ginger-garlic paste and continue to sauté until onion turns golden brown. Add the mint paste and sauté for a minute. Next add potato pieces, cooked chana, hot water, chilly powder, garam masala powder, drained rice and enough salt. Cover and cook until steam starts coming profusely out of the lid. Put on the whistle and cook for 3 minutes at low heat. Switch off. Open the cooker after 10 – 15 minutes. Rice will be perfectly done. Enjoy the delicious aloo chana pulao with any spicy curry, boiled eggs or raita and pickle.

Recipe courtesy – Sowmya Mamadgi