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Cook time
1 hour
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Serves
6
Author Notes
This allergy friendly chana (chickpea) pulao is easy to make and can be served on it's own as an entree or with a side of meat of your choice. —Limitless Allergies
Ingredients
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2 cups
basmati rice
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1 tablespoon
ginger garlic paste
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1 teaspoon
crushed black pepper
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2 teaspoons
salt
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1 teaspoon
crushed red chili
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2 cups
chickpeas
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1
tomato
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1
onion
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3 tablespoons
oil
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2
green chilies, chopped
Directions
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Soak rice and drain chickpeas.
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Slice the onion. Heat oil on medium to low heat and fry onion until golden.
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Then add ginger garlic paste, crushed red chili, salt (1 teaspoon), tomatoes, crushed black pepper and chickpeas. Cook until the water dries out and oil separates.
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Now add the green chilies on top, cover with lid. Turn the heat to low and let it simmer for 10 minutes or until the rice is full cooked. Take off the heat and serve.
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Cook the rice until the water dries out and rice is half done.
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Now add the green chilies on top, cover with lid. Turn the heat to low and let it simmer for 10 minutes or until the rice is full cooked. Take off the heat and serve.
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