• Chana Pulao

    Credits

    Recipe adapted from Tea for Turmeric.

    ingredients

    amountingredient
    300grice, basmati
    2 cupswater
    40g // 3 Toil
    1onion, medium, sliced
    1tomato, small, quartered (optional)
    2½ tspsalt, divided
    3 clovesgarlic, minced
    ⅓ pieceginger, minced
    2bay leaves, small
    ½ tspblack peppercorns, whole
    1″cinnamon stick
    1cardamom, black, small
    5cloves, whole
    1 tspcumin seeds
    ½ tspblack pepper
    15ozchickpeas, cooked (chanay)

    process

    1. wash rice, set aside to soak 30 minutes
    mode: sauté
    heat: high
    1. add oil, onions, bay leaves and 1 tsp of the salt; brown the onions
    2. add ginger, garlic; sauté 2 minutes until fragrant (deglaze with a splash of water, as needed)
    3. add tomato, removing skins as they come loose (optional)
    4. add whole spices along with the rest of the salt, mix well; add chickpeas
    5. drain rice, add to instant pot along with the 2 cups of water
    pressure: high
    time: 5 minutes
    release: 5 minutes natural release
    1. open pot, fluff rice; serve

    notes

    optional additions / changes

    • can add peeled and chopped potatoes at the same time as the chickpeas
    • can add ½-1 green chili like Serrano, slit several times
    • can use 15 oz of cooked and frozen chickpeas, or a 15oz can, drained

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