Achari Chana Pulao ( Pickled Garbanzo Rice )
I saw this recipe few weeks back and wanted to make it but for no reason it was getting delayed .....Haseeb doesn't enjoy these kind of rice so I think twice before making them but off late he enjoys them ....Rayyan is a non fussy child eats everything that's tasty that gave me confidence to try this recipe ....planning to make again but this time with green peas ....I also learnt that chickpea has another name called Garbanzo......
Coming to the taste ....everyone loved the flavour of rice and mom enjoyed it the most and dad after enjoying the dish advised on reducing the spice .....
Ingredients
Basmati Rice - 2 cups ( soaked for 30 minutes )
Boiled Chick pea or garbanzo beans - 1 cup ( you can soak and boil chick pea or use canned one )
Finely sliced onions - 1 cup
Ginger Garlic Paste - 1 tsp
Oil - 3 tbsp
Ghee or butter - 2 tbsp
Asafoetida - 2 pinch
Fenugreek Seeds - 1/2 tsp
Cumin seeds - 1 tsp
Kalonji or onion seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Green chilly -2 ( slit it in centre )
Coriander leaves - 2 tbsp for garnishing
Mix and make a paste of
Curd - 3/4 cup
Mustard powder - 1/2 tsp ( put the whole mustard in mixer and make it into powder)
Mango pickle -2 tbsp ( any brand or home made )
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp ( add less if you don't want it to be spicy. )
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste
Method
1) Take a pan and add some ghee and oil , When it gets hot, add mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma .
2) Add sliced onions and sauté the onions are transparent, then add green chillies, asafoetida and ginger garlic paste, cook well until the raw flavours are gone.Add chick pea or garbanzo beans and cook in this masala.
3) In a separate bowl take curd ,add mustard powder, coriander powder, chilli pd, mango pickle ,garam masala , salt and mix well. Mix this curd spice into the channa masala and mix well .Cook till oil starts coming out .
4) Add the soaked basmati rice (soak rice for at least 30 minutes and drain the water off). Spread the rice evenly over the channa masala ,don't mix ( just place the rice on the masala
5) Pour water slowly over the rice and check for salt, sprinkle coriander leaves Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done,then mix well .
6) Serve hot with Curd Raita
I took 40 minutes to make this dish.....
I saw this recipe few weeks back and wanted to make it but for no reason it was getting delayed .....Haseeb doesn't enjoy these kind of rice so I think twice before making them but off late he enjoys them ....Rayyan is a non fussy child eats everything that's tasty that gave me confidence to try this recipe ....planning to make again but this time with green peas ....I also learnt that chickpea has another name called Garbanzo......
Coming to the taste ....everyone loved the flavour of rice and mom enjoyed it the most and dad after enjoying the dish advised on reducing the spice .....
Ingredients
Basmati Rice - 2 cups ( soaked for 30 minutes )
Boiled Chick pea or garbanzo beans - 1 cup ( you can soak and boil chick pea or use canned one )
Finely sliced onions - 1 cup
Ginger Garlic Paste - 1 tsp
Oil - 3 tbsp
Ghee or butter - 2 tbsp
Asafoetida - 2 pinch
Fenugreek Seeds - 1/2 tsp
Cumin seeds - 1 tsp
Kalonji or onion seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Green chilly -2 ( slit it in centre )
Coriander leaves - 2 tbsp for garnishing
Mix and make a paste of
Curd - 3/4 cup
Mustard powder - 1/2 tsp ( put the whole mustard in mixer and make it into powder)
Mango pickle -2 tbsp ( any brand or home made )
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp ( add less if you don't want it to be spicy. )
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste
Method
1) Take a pan and add some ghee and oil , When it gets hot, add mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma .
2) Add sliced onions and sauté the onions are transparent, then add green chillies, asafoetida and ginger garlic paste, cook well until the raw flavours are gone.Add chick pea or garbanzo beans and cook in this masala.
3) In a separate bowl take curd ,add mustard powder, coriander powder, chilli pd, mango pickle ,garam masala , salt and mix well. Mix this curd spice into the channa masala and mix well .Cook till oil starts coming out .
4) Add the soaked basmati rice (soak rice for at least 30 minutes and drain the water off). Spread the rice evenly over the channa masala ,don't mix ( just place the rice on the masala
5) Pour water slowly over the rice and check for salt, sprinkle coriander leaves Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done,then mix well .
6) Serve hot with Curd Raita
I took 40 minutes to make this dish.....
