Chana Pulao

How to Prepare

1. Rinse 5 cups of basmati rice thoroughly under running water until the water runs clear. Set aside.
2. Heat 6 tablespoons of ghee or oil in a large pressure cooker over medium heat.
3. Add 2 teaspoons of cumin seeds
4. 4 bay leaves
5. 4 cinnamon sticks
6. 8 cloves, and 8 green cardamoms. Sauté until aromatic (about 1 minute).
7. Add 4 finely chopped large onions and sauté until golden brown (about 5-7 minutes).
8. Add 4 tablespoons of ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
9. Add 6 chopped medium tomatoes and cook until they turn mushy (about 5 minutes).
10. Add 2 cups of boiled chickpeas (or canned, rinsed chickpeas) and mix well.
11. Add 4 teaspoons of garam masala
12. 2 teaspoons of red chili powder
13. 1 teaspoon of turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes.
14. Add the rinsed basmati rice and mix gently to coat the rice with the masala.
15. Pour in 10 cups of water, stir, and check for seasoning. Adjust salt if needed.
16. Close the pressure cooker lid and cook on medium heat for 1 whistle. Then reduce the heat to low and cook for 5 minutes.
17. Turn off the heat and let the pressure release naturally before opening the lid.
18. Fluff the rice gently with a fork, garnish with chopped coriander leaves, and serve hot with raita or salad.