Kabuli Chana Pulao

Ingredients

• 1 cup Basmati Rice (long grain)
• 2 tablespoon Ghee / Oil
• 1/2 teaspoon Cumin Seeds / Jeera
• 1 pinch Asafoetida / Hing
• 1/2 teaspoon Fenugreek Seeds / Methi dana
• 1 teaspoon Mustard Seeds / Rai
• 1 teaspoon Nigella Seeds / Kalonji
• 1 teaspoon Fennel / Saunf
• 1 Bay leaf
• 2 Green Cardamoms
• 2 2 Cinnamon Sticks
• 1 cup Onions (sliced )
• 2 teaspoon Ginger - Garlic Paste
• 1 cup Chickpeas or Kabuli Chana (boiled )
• 1 Potato (diced into cubes (medium))
• 1/2 cup Carrot (diced)
• 1/2 cup Cauliflower Florets
• 1/2 cup Tomato (chopped )
• 1/2 teaspoon Turmeric powder or Haldi
• 1/2 teaspoon Chili powder
• 1 1/2 teaspoon Salt
• 1/4 teaspoon Garam Masala
• 1 teaspoon Kasuri Methi
• 2 tablespoon Coriander (freshly chopped )

Instructions

1. 1

   Prep rice: Wash and soak the rice for 15 minutes.

2. 2

   Tempering: Heat ghee in a heavy bottomed pan. Add cumin seeds, asafoetida, fenugreek seeds, mustard seeds, nigella seeds and fennel and let the seeds crackle.

3. 3

   Cook the aromatics: Next add bay leaf, cardamoms and cinnamon and fry for a few seconds. Add the onions and fry till they are slightly brown. Add the ginger garlic paste and cook for 1/2 a minute stirring continuously.

4. 4

   Add the rest: Add boiled chickpeas along with potatoes, carrots, cauliflower and salt and cook for two minutes stirring occasionally. Add the tomatoes, turmeric and chilli powder and cook for another minute or two. Next add the soaked rice and 2 cups of water. Also add the garam masala and crushed kasuri methi. Give this a quick stir.

5. 5

   Cook the rice: Once the rice comes to a boil, lower the heat and cook covered till the rice is done and all the water has been absorbed. Take off the heat. Fluff rice with a fork. Serve hot garnished with the chopped coriander.