Rice Varieties‎ > ‎

Channa Pulav


Ingredients:

Channa – 1 cup

Rice – 2 ½ cups

Onion – 1 (finely chopped)

Tomato – 1 (finely chopped)

Mint leaves – 1 bunch (finely chopped)

Coriander leaves – 3 teaspoons (finely chopped)

Water – 3 cups

Curd – ½ cup

Lemon juice – 1 teaspoon

Chilli powder – 1

Coriander powder – 1 teaspoon

Oil – 2 teaspoons

 

To grind: (coarsely)

Ginger – 1 inch piece

Garlic – 1 big/2 small cloves

Green chillies - 3

 

Seasoning:

Bay leaf – 2

Cloves – 5

Cinnamon – 1 inch stick

Cardamom – 1 or 2

 

Method:

  1. Soak the channa for 6 to 8 hours. (preferably overnight)
  2. Grind together ingredients mentioned.
  3. Heat oil in a non-stick kadai.
  4. Add the seasoning & fry until golden brown.
  5. Add the coarsely ground paste & sauté for a minute.
  6. Add chopped onions, chilli powder, coriander powder & sauté for 2 to 3 minutes.
  7. Add chopped tomatoes, mint leaves, coriander leaves & salt, sauté for 2 more minutes.
  8. Add curds & sauté for a minute.
  9. Add the lemon juice & remove from flame.
  10. Add the cooked contents along with the soaked channa, washed rice & water to the electric rice cooker.
  11. Serve hot with raitha.
Suggestion:

Coconut milk could be used instead of water which would make this even more richer in taste.


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