A quick easy and simple Channa Pulao recipe for you. Make it and share your experience in comments below #HappyCookingToYou #FoodFusion

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Chana Pulao
Serves 4-5
Recipe in English:

Ingredients:
-Jaifil (Nutmeg) 2 small pieces
-Javatri (Mace) 2-3
-Sabut kali mirch (Black peppercorns) ½ tsp
-Badi elaichi (Black cardamom) 1
-Adrak (Ginger) 1 inch piece
-Lehsan (Garlic) 6-7 cloves
-Hari mirch (Green chilies) 12-13
-Pani (Water) 2 tbs or as required
-Cooking oil ½ Cup
-Pyaz (Onion) sliced 1 medium
-Zeera (Cumin seeds) 1 tsp
-Darchini (Cinnamon sticks) 2-3
-Sabut kali mirch (Black peppercorns) 12-14
-Laung (Cloves) 4-5
-Hari elaichi (Green cardamom) 3-4
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Dahi (Yogurt) whisked ½ Cup
-Chicken stock cube 1
-Podina (Mint leaves) chopped ½ Cup
-Pani (Water) 2-3 Cups or as required
-Chanay (Chickpeas) boiled 250 gms
-Chawal (Rice) basmati ½ kg (soaked)

Directions:
-In spice mixer,add nutmeg,mace,black peppercorns,black cardamom and grind well.
-Add ginger,garlic,green chilies,water and grind to make a paste & set aside.
-In pot,add cooking oil,onion and fry until light golden.
-Add cumin seeds,cinnamon sticks,black peppercorns,cloves,green cardamom and mix.
-Now add grinded paste and mix well.
-Add salt,red chili powder and mix well for 2 minutes.
-Add yogurt and mix well.
-Add chicken stock cube,mint leaves and mix well.
-Add water,mix well and bring it to boil.
-Add chickpeas and rice,mix gently and bring it to boil.
-Cook on medium high flame until water is reduced (8-10 minutes).
-Cover and steam cook on low flame for 5-8 minutes & serve!

Recipe in Urdu:

Ajza:
-Jaifil (Nutmeg) 2 small pieces
-Javatri (Mace) 2-3
-Sabut kali mirch (Black peppercorns) ½ tsp
-Badi elaichi (Black cardamom) 1
-Adrak (Ginger) 1 inch piece
-Lehsan (Garlic) 6-7 cloves
-Hari mirch (Green chilies) 12-13
-Pani (Water) 2 tbs or as required
-Cooking oil ½ Cup
-Pyaz (Onion) sliced 1 medium
-Zeera (Cumin seeds) 1 tsp
-Darchini (Cinnamon sticks) 2-3
-Sabut kali mirch (Black peppercorns) 12-14
-Laung (Cloves) 4-5
-Hari elaichi (Green cardamom) 3-4
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Dahi (Yogurt) whisked ½ Cup
-Chicken stock cube 1
-Podina (Mint leaves) chopped ½ Cup
-Pani (Water) 2-3 Cups or as required
-Chanay (Chickpeas) boiled 250 gms
-Chawal (Rice) basmati ½ kg (soaked)

Directions:
-Spice mixer mein jaifil,javatri,sabut kali mirch aur badi elaichi dal ker ache tarhan grind karein.
-Adrak,lehsan,hari mirch aur pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein.
-Pot mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
-Zeera,darchini,sabut kali mirch,laung aur hari elaichi dal ker mix karein.
-Ab grinded paste shamil karein aur ache tarhan mix ker lein.
-Namak aur lal mirch powder dal ker 2 minutes kliya ache tarhan mix karein.
-Dahi shamil karein aur ache tarhan mix ker lein.
-Chicken stock cube aur podina dal ker ache tarhan mix karein.
-Pani dal dein aur ubal anay dein.
-Chanay aur chawal dal ker gently mix ker lein aur ubal anay dein.
-Darmiyani tez ancch per pani reduce ho janay tak paka lein (8-10 minutes).
-Dhak dein aur halki ancch per 5-8 minutes kliya steam cook ker lein & serve karein.

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