My friend made this pulav for our potluck dinner. Everyone appreciated this dish and I wanted to share her recipe with some minor improvisations.
Ingredients:
1 cup of Basmati rice
1/2 cup of chickpeas
1 3/4 cup of water
10 pearl onions
3 medium tomatoes
4 red chilies chopped (per spice level)
1/2 tbsp minced ginger
2 cloves garlic
pinch of turmeric
1 tbsp of kasoori methi/ dried fenugreek leaves
1 1/2 tbsp of oil/ ghee
salt as required
Seasoning:
2 pieces of cardamom
1 inch cinnamon
3 cloves
2 small bay leaf
Preparation:
1.Soak the chickpeas overnight and pressure cook them separately with water and salt. Drain the water and keep them aside. Soak the rice in water for half an hour. In a preheated pressure pan add ghee or oil. Add the seasoning.
2.Cut the onion in half. As
the nice aroma comes, add the onions. Saute till they turn golden brown.
3.Grind the chopped tomatoes, ginger ,garlic and red chillies in to a paste. Add to the pressure pan. Saute well till the tomato paste thickens.
3.Add the cooked chickpeas, turmeric, rice, kasoori methi, salt and water. Close the lid and pressure cook them
5.Channa pulav is ready. Serve with raitha.
*To improvise add 1/4 cup of coconut milk. This definitely makes the dish rich and really delicious. Reduce the amount of water accordingly.
Chickpeas or channa are a great source of protein for vegetarians and is also common in my household. In this version of the curry, I have tried to combine with eggplant which provides a contrast in the texture.
Serves up to 3-4 people
Preparation time: 40 minutes
Ingredients:
1 cup of chickpeas (channa)
1 medium-sized American eggplant
1 white onion
1 large tomato
3 cloves of garlic
1/4 tsp of turmeric
1 tsp of red chilly powder
1 tsp of coriander powder
1/2 tsp of cumin powder
1 tsp of dried fenugreek leaves
1 tbsp of olive oil
1/2 tsp of fennel seeds
salt as required
Preparation:
1.Soak chickpeas overnight and pressure cook chickpeas with 2 1/2 cups of water.
2.Chop the onion,tomatoes and eggplant in to small cubes. Heat oil in the skillet and add fennel seeds. Saute till nice aroma comes, then add onion, tomatoes and crushed garlic. Saute well till the tomatoes become mushy.
3.Now add turmeric, red chilly powder, cumin powder and salt.
4.Then add the chopped eggplant and 1/2 cup of water. Close the lid for 10 minutes and allow the eggplant to cook 75%.
5.Add chickpeas.When the gravy starts to thicken add dried fenugreek leaves.
6.Bring it to boil. Serve with rice/ roti.
