KABULI CHANA PULAO

KABULI CHANA PULAO

INGREDIENTS:

Basmati rice( soaked water for 30 mnts) - 2 cup

Green cardamon - 6

Lemon juice - 1 tbsp

Ginger julienne -1/2 inc

Green chillies -. 4 chopped

Coriander - 2 tbsp chopped

Mint - 2 tbsp chopped

Onion fried ( golden brown) - 1

Kabuli chana - 200 gms

Onion - 2 chopped

Ghee - 5 tbsp

Garlic paste - 2 tsp

Ginger paste - 2 tsp

Red chilli powder - 1 tsp

Tomato chopped - 2

Green cardamon powder - 1/2

Kewra water - 1 drop

Salt - to taste


FOR BOUQUET GARNISH:

cloves - 3
     
black cardamon( 1 inch) - 2

bay leaf -. 2

HOW TO COOK:

For the Bouquet garnish :

• put all bouquet ingredients in a mortar and pound wit a pastel to break  the spices, fold in a piece of  muslin and secure wit enough string for it to hang over the rim of the handi or pan.

For Kabuli Chana :

• Soak over night in a pan full of water.
• Te following morning drain, cover wit fresh water, bring to a boil for 2 minutes. 
• Then remove and reserve in the same water for an hour. 
• Drain just prior to cooking , put in a pan and add the bouquet grain and water( approx 3 cups) and boil until cooked. 
• Heat ghee in a pan. 
• Add onion  saute over medium heat until translucent and glossy  
• Add garlic and ginger saute until the moisture evaporates .
• Then add red chilli ( dissolved in 1 tbsp of water), stir-fry until the moisture evaporates. 
• Add tomato and salt,stir-fry until for leaves the sides and the tomatoes are mashed. 
• Now add the boiled chhana along wit the liquor ,bring to boil add lemon juice cardamon powder and kewra, stir and adjust the seasoning. 
• Now preheat the oven to 350 degree Fahrenheit.

Cooking:

• To prepare the rice boil 1.5 litters of water in a pan, add the bouquet garni and salt  stir.
• Add rice bring to a boil, reduce to medium heat.Add lemon juice and continue to boil , stirring occasionally until 90% cooked. 
• Drain and keep aside.

Assembling :

• Put half of chana and liquor in a handi, spread half of the boiled rice on top and sprinkle half the ginger julienne, green chillies, coriander and mint on the rice. 
• Spread the remaining chana and liquor on the rice and sprinkle the remaining  ginger julienne green chillies, coriander and mint. 
• Spread the fried onions evenly, place a moist cloth on top, cover wit lid and seal wit atta dough.
• Now cook until steam start seeping out of the dough. 
• Remove and keep aside.

Finishing:

• Put the sealed handi on dum in the pre-heated oven for 15 to 20 mnts.
• After cook  break the seal and serve from the handi itself.