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We hope you got insight from reading it, now let’s go back to 🍝achari chana pulao🍝 (pickle chickpea rice) recipe. You can cook 🍝achari chana pulao🍝 (pickle chickpea rice) using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook 🍝Achari Chana Pulao🍝
(Pickle Chickpea Rice):
- Use 1 cup chickpeas (Garbanzo) (soaked overnight and boiled)
- Provide 1 cup basmathi rice
- Get 1/4 cup oil or ghee
- Get 1 star anise (optional)
- Provide 1 tblsp ginger garlic paste
- Prepare 1 pinch Asafoetida (Hing)
- Take 1 tsp garam masala
- Provide 1 tsp Fenugreek seeds
- Prepare 1 tsp white Cumin seeds
- Use 1 tsp onion seeds (Kalonji)
- You need 1 tsp mustard seeds 1 tsp fennel seeds
- Use 2 bay leaves 5 green chilies (slited)
- Take 1 big onion (finely sliced)
- Provide 1/4 tsp turmeric powder 1 tsp mustard powder
- Take 1 tsp red chili powder or to taste
- You need 2 tsp mango pickle (Mango achaar)
- Provide 1 tsp salt or to taste 2 tblsp plain yoghurt
- Take 1/2 tsp coriander powder
- Provide Few fresh mint leaves (chopped)
- Use Few fresh coriander leaves (finely chopped)
- Provide 1/8 tsp yellow food colour (optional)
Instructions to make 🍝Achari Chana Pulao🍝
(Pickle Chickpea Rice):
- Take a pan, add oil. When the oil - gets hot, add sliced onions and saute till onions are lightly golden brown.
- Add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin, fenugreek seeds and fry till you get a nice aroma. - Add garam masala, with 2tblsp of water and saute few seconds.
- Add salt, green chilies, asafoetida, turmeric powder, ginger garlic paste, cook well until the raw flavours are gone. - Add chickpeas (garbanzo beans) and cook in this masala.
- In a separate bowl take a yogurt, add mustard powder, coriander powder, red chilli powder, mango achaar (mango pickle) 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 mix well cook medium to High flame when all the water dried up.
- Now sprinkles some yellow food colour top of the rice add 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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