
INGREDIENTS:
Basmati rice - 1 cup
Kabul chenna - 1/4 cup
Tomatoes - 2
Onion - 1
Dry red chillies - 1
Ginger - 1/2" piece
Garlic - 1 pod
Garam masala powder - 1 tsp.
Chilli powder - 1/4 tsp.
Dhania powder - 1/4 tsp.
Salt - as per taste
Oil - 1 tablespoon
Ghee - 1 tablespoon
METHOD:
Soak chenna overnight. Pressure cook with salt , drain water and keep aside. ( as you do for chenna sundal)
Pressure cook rice in two cups of water.
Grind together, tomato, onion, red chillies, ginger and garlic to a smooth paste.
In a heavy-bottomed pan, heat oil, add the ground paste and saute for 3 minutes. Add cooked chenna and saute well till oil leaves the sides. Add all the powders, and salt. Mix well and saute for a minute. Now add the cooked rice and ghee, Mix it gently without breaking the grains. Serve hot.
These 4 awards from Sandhya
and again a giant bear hug from vidhas
Just love this sort of pulao, protein packed dish!
ReplyDeleteyummy and delicious rice.
ReplyDeleteI like the idea of making pulao with channa :-). Adds much more nutrition value to the dish.
ReplyDeletepulao sounds yummyyyyyyy
ReplyDeleteV .nice.. new dish to me...
ReplyDeleteCOllect your award from my blog dear.
http://sandhyas-kitchen.blogspot.com/2009/10/awards-cheer-time.html
simple & nice healthy one
ReplyDeletei have enabled the right click now.. shanthi...
ReplyDeleteHad disabled to avoid plagiarism.
Thank you Saandhya for remembering me.
ReplyDeletemmmmmmmmmmmmm looks so yummy.
ReplyDelete