Serves 3
This pulao comes from Pakistan, and has a very delicate flavour. It is a little time-consuming and needs a little planning, but is completely worth it.
Ingredients:
1˝ cup Basmati rice
1 cup chickpeas (channa)
1 medium size onion finely chopped
1 bay leaf (tej patta)
4 cloves
4 cardamoms
4 black peppers
Salt
Method:
- Soak the chickpeas for 12 hours and pressure-cook for 15 minutes.
- Heat ghee in pressure cooker and add the spices and onion.
- When onion is light brown, add the chickpeas.
- Sauté for a while and then add rice.
- Add 1˝ cups water and pressure-cook for 5 min.
- Serve hot, along with raita
Note: Do not wash the rice much in advance. Wash it just before adding it for cooking.
Similar Recipes:
The Basics of Indian food: Rice and DalRiceDal (Lentils)Mavinakayi Chitranna (Mango Chitranna)Lemon Rice (Chitranna)Tamarind Rice (Puliogare)KhichdiCurd RiceKanjiEgg BiryaniMatar PulaoVegetable PulaoVegetable BiryaniVegetable Fried RiceUrad Dal KhichdiBabycorn ManchurianGobi Manchurian