Channa Pulao

Other names - Chickpea Rice / Chickpea Pulao / Kondakadalai Saadam

Prep Time: 20 min
Cooking Time: 30 min
Soaking Time (Channa) - Overnight
Serves: 2 to 3

Ingredients

1. Basamati rice - 1 cup
2. White channa - 1/4 cup
3. Black channa - 1/4 cup
4. Onion (peeled, washed & finely chopped) - 1 large sized
5. Lemon juice (optional) - juice of half lemon
6. Vegetable oil - 3 tbsp
7. Ghee - 1 tbsp

For seasoning

1. Bay leaves - 2
2. Cinnamon stick - 1" piece
3. Cardamom - 2
4. Cloves - 2
5. Ginger (crushed) - 1/2" piece
6. Garlic pods (crushed) - 5
7. Black peppercorns (crushed) - 1/4 tsp
8. Whole black peppercorns - 10 to 12
9. Cumin seeds - pinch
10. Shahi jeera - pinch
11. Cashew nuts - 1 tbsp

Spice powders

1. Red chilly powder - 1/2 tsp
2. Kashmiri red chilly powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Dhania powder - 1 tsp
5. Sambhar powder - 1 tsp

Method
To cook channa

1. Wash & soak channa in water overnight.
2. Next morning drain water, pressure cook along with half cup water & pinch of salt.
3. Pressure cook on high flame for 2 whistles.
4. Pressure cook on medium flame for 2 whistles.
5. Pressure cook channa on low flame for 1 whistle.
6. Give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
7. Open pressure cooker lid, drain water & set aside.
8. Heat vegetable oil in a wok, add a pinch of the following ingredients - salt, red chilly powder, sambhar powder & garam masala powder; saute on low flame for a min.
9. Now add drained channa & saute for about 3 min on high flame.
10. Reduce flame to low & cook uncovered for about 3 min; switch off gas; set aside.

To cook basamati rice

1. Soak basmati rice in water for about half an hour; drain water.
2. Wash rice well in water for about 3 to 4 times; drain water; set aside.
3. Heat a tablespoon of ghee in a wok on medium flame for a min; add all the seasoning ingredients; reduce flame to low & saute for a min or two.
4. Take care not to char the spices; else they impart bitter taste to the pulao.
5. Add finely chopped onion & saute on high flame for 3 min.
6. Add the spice powders one by one & saute on medium flame for 3 min.
7. Now add the drained rice & saute on medium flame for about 3 min.
8. Transfer sauteed rice to a vessel along with little salt, water & pressure cook on high flame for 2 whistles.
9. Pressure cook rice on medium flame for 2 whistles.
10. Pressure cook rice on low flame for a single whistle.
11. Give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
12. Separate cooked rice using a fork & spread in a wide plate; discard all the whole spices; set aside to cool.

To prepare channa pulao

1. Add cooked and cooled rice, sauteed channa in a wok & combine well.
2. Cover with lid & cook on low flame for 3 min.
3. Adjust salt according to taste.
4. Open lid, mix contents well, cover with lid & cook again on low flame for 3 min.
5. Add lemon juice and mix well.
   
6. Transfer channa pulao on to a casserole.
7. Serve hot as such with pappad / vadaam or along with any other raita, gravy of your choice.