चना दाल पुलाव | Chana Dal Pulao | Sanjeev Kapoor Khazana
119.2 هزار بار بازدید -
4 سال پیش
-
A great protein and flavor
A great protein and flavor rich rice preparation that is easy to make and works as a great meal.
CHANA DAL PULAO
Ingredients
¼ cup split Bengal gram, (chana dal) soaked for 2 hours and drained
1½ cups Daawat Pulav Basmati Rice
2 tsps ghee
2-3 green cardamoms
1 black cardamom
1 inch cinnamon stick
6-8 black peppercorns
2-3 cloves
1 bay leaf
1¼ tsps cumin seeds
1 tsp dried mint leaves
Salt to taste
A pinch of garam masala powder
Fresh mint sprig for garnish
Sprouts curry to serve
Method
1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times. Add fresh water and soak for 20 minutes and drain.
2. Heat ghee in a pan, add green cardamoms, black cardamom, cinnamon stick, black peppercorns, cloves and bay leaf and sauté till fragrant.
3. Add cumin seeds and once they change colour, add Bengal gram and sauté till they turn golden brown.
4. Add dried mint leaves, soaked rice, salt, garam masala powder and sauté for a minute.
5. Add 2 cups hot water, mix, cover and cook for 20-25 minutes or till the rice is done completely.
6. Switch the heat off, transfer the rice into a serving plate, garnish with mint sprig and serve hot with sprouts curry.
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For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
#SanjeevKapoor
CHANA DAL PULAO
Ingredients
¼ cup split Bengal gram, (chana dal) soaked for 2 hours and drained
1½ cups Daawat Pulav Basmati Rice
2 tsps ghee
2-3 green cardamoms
1 black cardamom
1 inch cinnamon stick
6-8 black peppercorns
2-3 cloves
1 bay leaf
1¼ tsps cumin seeds
1 tsp dried mint leaves
Salt to taste
A pinch of garam masala powder
Fresh mint sprig for garnish
Sprouts curry to serve
Method
1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times. Add fresh water and soak for 20 minutes and drain.
2. Heat ghee in a pan, add green cardamoms, black cardamom, cinnamon stick, black peppercorns, cloves and bay leaf and sauté till fragrant.
3. Add cumin seeds and once they change colour, add Bengal gram and sauté till they turn golden brown.
4. Add dried mint leaves, soaked rice, salt, garam masala powder and sauté for a minute.
5. Add 2 cups hot water, mix, cover and cook for 20-25 minutes or till the rice is done completely.
6. Switch the heat off, transfer the rice into a serving plate, garnish with mint sprig and serve hot with sprouts curry.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
#SanjeevKapoor
4 سال پیش
در تاریخ 1398/12/27 منتشر شده
است.
119,233
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