BLACK CHANA PULAO RECIPE

                    BLACK CHANA PULAO

1 CUP RICE SOAKED FOR 1 HOUR
3TBSP OIL
3/4 TSP JEERA
1 ONION SLICED
1/2 TSP GINGER PASTE
1/2 TSP GARLIC PASTE
1/2 TSP GARAM MASALA
1/2 TSP RED CHILLI POWDER
1 1/2 TSP SALT
2 TSP LEMON JUICE
CORIANDER
SOAK TOGETHER
1/2 CUP BLACK CHANE
1 DALCHINI
2-3 CLOVES
2 CUPS WATER
1/2 TSP SALT

METHOD:

SOAK CHANAS OVERNITE WITH ALL INGREDIENTS AND
PRESSURE COOK TO GIVE 1 WHISTLE. KEEP ON LOW FLAME
FOR 20 MINS. RESERVE STOCK. STRAIN CHANAS. MEASURE THE
STOCK ( WATER OF THE CHANAS) AND ADD ENOUGH WATER TO
MAKE IT 2 CUPS ( DOUBLE THE VOLUME OF RICE). HEAT OIL
IN HEAVY BOTTOMED PAN. REDUCE FLAME. ADD JEERA. WHEN IT
TURNS GOLDEN ADD THE SLICED ONION. STIR FRY TILL
ONIONS TURN TRANSPARENT. ADD GINGER GARLIC PASTE.
STIR FRY FOR 1 MINUTE. ADD RICE. MIX ADD CORIANDER. ADD
THE MEASURE STOCK AND WATER MIXTURE. BOIL. COVER WITH
A TOWEL NAPKIN AND THEN WITH A WELL FITTING LID. COOK
ON LOW FLAME TILL DONE. FLUFF WITH A FORK TO LET THE
STEAM ESCAPE SO THAT THE RICE GRAINS DO NOT STICK
TOGETHER. SERVE HOT WITH CURD AND GREEN SALAD