Chana Dal Pulao Recipe

INGREDIENTS

• Roop Mahal Basmati Rice : 250gms
• Chana Dal : 125gms
• Thinly Sliced Onion : 70gms
• Ginger Paste : 15gms
• Oil or Ghee : 20gms
• Degi Chilly powder : 5gms
• Garam masala : 2gms
• Hot water : 600 m
• Salt as required

WHOLE SPICES / WHOLE GARAM MASALA:

• Cumin Seeds / Jeera : 1Tsp
• Whole Red Chilli : 3 Nos
• Cinnamon (Dal Chini) : 1.5 inch stick
• Black Cardamom (Badi ilaichi) : 2 Nos
• Green Cardamom (Choti ilaichi) : 4 Nos
• Cloves (Laung) : 8 Nos
• Mace (javitri) : 1 Flower
• Pepper Corns (Sabut Kali Mirchi) : 8-10 Nos
• Bay leaf ( Tej Patta) : 2 Nos

Garnish :

• Fried Onions : 5gm
• Fresh mint leaves (Optional) : Few leaves

INSTRUCTION (HOW TO COOK)

1. Rinse and gently rub the rice under fresh water till the water runs clear, it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles.
2. Soak the rice in fresh water for 1 hour approximately.
3. Soak chana dal in warm water for 2 hours seprately.
4. In a pot, heat up the oil or ghee on medium heat.
5. Add the cumin and let it crackle.
6. Now add bay leaf, Cinnamon, cloves, Mace, Black Cardamom, Green Cardamom and Pepper Corns and fry till their Spices release their aroma.
7. Add the onion and cook till it softens, becomes translucent and release its water. Do not brown them.
8. Now add ginger paste and stir fry for 2 minutes.
9. Add Degi Chilly Powder and soaked chana dal by straining properly and sauté for 2 minutes.
10. Now add the soaked rice by draining properly and stir gently for 2-3 minute.
11. Add water and salt to taste and stir well. Increase heat to high. Let the rice come to a boil.
12. After 5 minutes give a quick stir and sprinkle garam masala all over on top.
13. Now cover the pot with lid and turn heat down to low medium and let cook for 15 minutes.
14. On other side heat oil in a kadahi and deep fry sliced onions till golden brown color for the garnish. Remove from oil and place it on kitchen paper towel. let it cool and crisp in texture.
15. Turn the gas off and do not uncover the rice for another 10 minutes.
16. Let it sit in its steam, this process helps the rice becoming fluffier.
17. Garnish with fried onions and fresh mint leaves on top.
18. Serve Hot !