Chana Pulao Recipe by Kitchenful | Degi Chana Pulao Recipe| Perfect Chana | چنا پلاؤ بنانے کا طریقہ
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7 ماه پیش
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Chana Pulao Ingredients:
- Basmati Rice (1 cup): Long-grain rice known for its aromatic fragrance and fluffy texture.
- Chickpeas (1 cup, Boiled /cooked)
- Onion (4, medium-sized)
- Tomatoes (2, medium-sized): Chopped tomatoes for a tangy taste and moisture.
- Ginger-Garlic Paste (1 tablespoon): A blend of fresh ginger and garlic for added depth of flavor.
- Green Chilies (2, finely chopped): Adjust to taste for a hint of spiciness.
- Cumin Seeds (1 teaspoon): Adds a warm, earthy flavor.
- Cinnamon Stick (1): A fragrant spice that imparts a subtle sweetness.
- Cloves (3-4): Adds a warm and slightly pungent flavor.
- Cardamom Pods (2-3): Enhances the aromatic profile of the pulao.
- Bay Leaf (1): Adds a subtle, aromatic flavor.
- Turmeric Powder (1/2 teaspoon): Provides a warm color and earthy taste.
- Red Chili Powder (1/2 teaspoon): Adjust to taste for spiciness.
- Coriander Powder (1 teaspoon): Adds a mild, citrusy flavor.
- Cumin Powder (1/2 teaspoon): Enhances the overall earthy taste.
- Salt (to taste): Enhances the flavors of the dish.
- Fresh Coriander Leaves (for garnish): Adds a fresh, herby aroma.
- Ghee or Cooking Oil (2 tablespoons): For sautéing and flavor.
- Water (4 cups): For cooking the rice.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes and then drain.
- In a large pan or pot, heat ghee or oil over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté until the spices release their aroma.
- Add sliced onions and cook until they turn golden brown.
- Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw aroma disappears.
- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook until the tomatoes are soft and the oil separates from the masala.
- Add cooked chickpeas to the masala and mix well.
- Add drained basmati rice to the pot and sauté for a few minutes until the rice is well-coated with the masala.
- Pour in water and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer until the rice is cooked and the water is absorbed.
- Once the rice is cooked, fluff it gently with a fork. Garnish with fresh coriander leaves.
- Serve the Chana Pulao hot with raita or yogurt on the side.
Enjoy your flavorful and nutritious Chana Pulao!
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Chana Pulao Ingredients:
- Basmati Rice (1 cup): Long-grain rice known for its aromatic fragrance and fluffy texture.
- Chickpeas (1 cup, Boiled /cooked)
- Onion (4, medium-sized)
- Tomatoes (2, medium-sized): Chopped tomatoes for a tangy taste and moisture.
- Ginger-Garlic Paste (1 tablespoon): A blend of fresh ginger and garlic for added depth of flavor.
- Green Chilies (2, finely chopped): Adjust to taste for a hint of spiciness.
- Cumin Seeds (1 teaspoon): Adds a warm, earthy flavor.
- Cinnamon Stick (1): A fragrant spice that imparts a subtle sweetness.
- Cloves (3-4): Adds a warm and slightly pungent flavor.
- Cardamom Pods (2-3): Enhances the aromatic profile of the pulao.
- Bay Leaf (1): Adds a subtle, aromatic flavor.
- Turmeric Powder (1/2 teaspoon): Provides a warm color and earthy taste.
- Red Chili Powder (1/2 teaspoon): Adjust to taste for spiciness.
- Coriander Powder (1 teaspoon): Adds a mild, citrusy flavor.
- Cumin Powder (1/2 teaspoon): Enhances the overall earthy taste.
- Salt (to taste): Enhances the flavors of the dish.
- Fresh Coriander Leaves (for garnish): Adds a fresh, herby aroma.
- Ghee or Cooking Oil (2 tablespoons): For sautéing and flavor.
- Water (4 cups): For cooking the rice.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes and then drain.
- In a large pan or pot, heat ghee or oil over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté until the spices release their aroma.
- Add sliced onions and cook until they turn golden brown.
- Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw aroma disappears.
- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook until the tomatoes are soft and the oil separates from the masala.
- Add cooked chickpeas to the masala and mix well.
- Add drained basmati rice to the pot and sauté for a few minutes until the rice is well-coated with the masala.
- Pour in water and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer until the rice is cooked and the water is absorbed.
- Once the rice is cooked, fluff it gently with a fork. Garnish with fresh coriander leaves.
- Serve the Chana Pulao hot with raita or yogurt on the side.
Enjoy your flavorful and nutritious Chana Pulao!
Yours Queries
=========================================================
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Degi chawal
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===================================================
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7 ماه پیش
در تاریخ 1402/09/22 منتشر شده
است.
236
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