3/19/2020 Achari Chana Pulao,rice basmati,pickle mango | vahrehvah

Achari Chana Pulao

Prep time : 10 mins (150 ratings)
Cook time : 20 mins 67 reviews so far
Total time : 20 mins
Author :Vahchef
Main Ingredient : BASMATI RICE

Servings : 4 persons
Published date : July 30, 2018

Ingredients used in Achari Chana Pulao

• Ginger garlic paste - 1 tablespoon.
• Asafoetida / hing - pinch.
• Garam masala (freshly ground) - 2 tablespoons.
• Fenugreek seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Kalonji seeds / onion seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Fennel seeds - 1 tea spoon.
• Bay leaves - 3 number.
• Green chilies (slited) - 5 number.
• Onion (finely sliced) - 1 big.
• Basmathi rice - 1 cup.
• Chickpeas / garbanzo (soaked overnight and boiled) - 1 cup.
• Turmeric powder - 1/4 tea spoon.
• Mustard powder - 1 tea spoon.
• Red chili powder - 2 teaspoons.
• Mango achaar - 2 teaspoons.
• Salt - to taste.
• Mint leaves (chopped) - 1/2 bunch.

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3/19/2020 Achari Chana Pulao,rice basmati,pickle mango | vahrehvah

• Coriander leaves (finely chopped) - 1/2 bunch.

• Ghee - 1 tablespoon.
• Coriander powder - 1/2 tea spoon.
• Water - as required.

Method:
Take a pan, add some ghee. When the ghee gets hot, add bay leaves, mustard seeds
and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till
you get a nice aroma lingering around the room.
Add coarsely crushed garam masala, sliced onions and saute till onions are
transparent.
To it, add salt, green chilies, asafoetida, turmeric powder, ginger garlic paste, cook well
until the raw flavours are gone.
Add garbanzo beans and cook in this masala.
In a separate bowl take some yogurt, add mustard powder, coriander powder, red chilli
powder, mango achaar and mix well.
Mix this yogurt spice into the channa masala curry and mix well.
Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off) on
top of the gravy.
Spread the rice evenly over the channa masala and pour about 2 cups of water for 1
cup of rice.
In the same pan, add salt, finely chopped mint leaves and coriander leaves. Cover the
pan with a lid and cook over slow flame till the rice is cooked and done.

Once done, serve piping hot.

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