yummy everyday meal: Channa Pulao /Chickpeas Pulao

After sharing couple of gravies using legumes,today I am sharing an one pot meal with channa/chickpeas.

My kids love pulaos and biriyanis,so often I make.I have already shared a spicy version of channa pualo,but this one with few whole spices and coconut milk.

This is one of the quickest and tastiest option for a healthy lunch box.Addition of coconut milk and the ground mint make this pulao more fragrant.Serve this with a curry or onion raitha for a wholesome meal.

Channa/Chickpeas Pulao

Basic Information

Preparation time 15 minutes
Soaking time 10 minutes

Cooking time 25 minutes

Serves 3(generously)

Ingredients

Ingredient	Quantity
Basmathi rice	1.25 cups
Soaked chickpeas/channa/kondakadalai	1.25 cups
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Coconut milk/thengai paal	1/2 cup
Garm masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	1 tbs
Ghee/nei	2 tsp
Water	2.25 cups

Grind to a fine paste

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch piece
Mint leaves/pudina	12-15 leaves
Green chilly/pachamilagai	4-5

For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Black cardamom	1
Cumin seeds/jeeragam	1/2 tsp

Method

Soak the basmathi rice in water,grind the given ingredients given' to grind' to a fine paste and keep it aside.
Heat oil and ghee in a pressure pan.Do the tempering with the given ingredient.Saute the sliced onion till golden.Add in the ground paste and fry it till the raw smell goes off.

Add in the chopped tomatoes and cook it until mushy.Now add in the soaked chickpeas,coconut milk and water.Sprinkle the garam masala powder.Allow it to boil,add in the soaked rice.

Now goes in the lemon juice,chopped coriander leaves.Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork gently.