Chana Pulao

Serves: 4

1 and 1/3 cups chickpeas

Overnight soak chickpeas.

Boil chickpeas for 10 minutes.

2 tbsp oil
1 bay leaf
1 star anise
5 cloves
1" cinnamon
1 tsp cumin seeds

Heat oil in a pressure pan, sauté bay leaf, star anise, cloves, cinnamon, cumin seeds till aromatic.

1 cup onion, finely chopped

Sauté  onion for 5 minutes.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger, garlic and sauté for a minute.

1 cup tomato, chopped

Add tomatoes and sauté till tomato softens.

1/4 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
3/4 tsp dry mango powder / aamchur
1 and 1/4 tsp kashmiri red chili powder
2 and 1/2 tsp salt

Add all the above and sauté well.

Add soaked and boiled chickpeas, sauté for a minute.

1 and 1/3 cups rice, soaked for 20 minutes.

Add rice, sauté gently.

3 cups water

Add water, stir well. Pressure cook in medium for 2 whistles.

cilantro, chopped, to garnish

Garnish with cilantro.

Taste Note: Tastes AWESOME
Source: hebbarskitchen
Yields: 9 and 1/2 cups