10 minute Masala Chana Pulao in Pressure Cooker
Ingredients
- Dry chickpeas 2 cups
- Rice 2 cups (soaked for 30 minutes)
- Desi Ghee 2 tbsp
- Onion chopped 1 big
- Black peppercorns 10
- Cloves 2
- Cinnamon Stick 1
- Coriander seeds 1 tbsp
- Cumin Seeds 1 tsp
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Green chilies 2, chopped
- Salt 1 tsp or to taste
- Red chili powder 3/4 tsp
- Turmeric powder 3/4 tsp (or less of you want less color)
- Garam masala 1 tsp
- Water 3 cups for cooking chickpeas
- Water 4 cups for cooking rice
- Fresh coriander 1/2 cup, chopped
- Fresh mint 1/4 cup, chopped
Preparation
- Soak chickpeas in plain water overnight.
- Heat desi ghee in a pressure cooker and add chopped onions, black peppercorns, cloves, cinnamon stick, coriander seeds and cumin seeds. Sauté until onions are brown (but not burnt) in color. Cooked rice color depends on the color of the onions.
- Add ginger and garlic paste and chopped green chilies. Sauté until the raw smell goes off.
- Now drain the water from the chick peas and wash them with fresh water, drain gain and add to the onions.
- Also add salt, red chili powder, turmeric powder and garam masala powder. Give it a stir and add 3 cups of water.
- Cover and pressure cook for 14 minutes. Then turn the flame off and let the pressure release. At this stage the chickpeas should be cooked and no water should remain in the pressure cooker.
- Now drain the water from the soaked rice and spread evenly over the cooked chick peas.
- Now put fresh coriander and mint and some chopped green chilies.
- Lastly add 4 cups water and give everything a stir. Place the pressure cooker’s lid securely and pressure cook for exactly 6 minutes. Turn the flame and let the pressure release on its own.
- Remove the lid and fluff up the rice.
- Serve hot with raita and chutney.
- Enjoy!
10 minute Masala Chana Pulao in Pressure Cooker
Ingredients
- Dry chickpeas 2 cups
- Rice 2 cups soaked for 30 minutes
- Desi Ghee 2 tbsp
- Onion chopped 1 big
- Black peppercorns 10
- Cloves 2
- Cinnamon Stick 1
- Coriander seeds 1 tbsp
- Cumin Seeds 1 tsp
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Green chilies 2 chopped
- Salt 1 tsp or to taste
- Red chili powder 3/4 tsp
- Turmeric powder 3/4 tsp or less of you want less color
- Garam masala 1 tsp
- Water 3 cups for cooking chickpeas
- Water 4 cups for cooking rice
- Fresh coriander 1/2 cup chopped
- Fresh mint 1/4 cup chopped
Instructions
- Soak chickpeas in plain water overnight.
- Heat desi ghee in a pressure cooker and add chopped onions, black peppercorns, cloves, cinnamon stick, coriander seeds and cumin seeds. Sauté until onions are brown (but not burnt) in color. Cooked rice color depends on the color of the onions.
- Add ginger and garlic paste and chopped green chilies. Sauté until the raw smell goes off.
- Now drain the water from the chick peas and wash them with fresh water, drain gain and add to the onions.
- Also add salt, red chili powder, turmeric powder and garam masala powder. Give it a stir and add 3 cups of water.
- Cover and pressure cook for 14 minutes. Then turn the flame off and let the pressure release. At this stage the chickpeas should be cooked and no water should remain in the pressure cooker.
- Now drain the water from the soaked rice and spread evenly over the cooked chick peas.
- Now put fresh coriander and mint and some chopped green chilies.
- Lastly add 4 cups water and give everything a stir. Place the pressure cooker’s lid securely and pressure cook for exactly 6 minutes. Turn the flame and let the pressure release on its own.
- Remove the lid and fluff up the rice.
- Serve hot with raita and chutney.
- Enjoy!
