CHENNA PULAO & AWARDS

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