Rice – 2 cups
Kabuli channa – 1 cup
Cooking Oil – 3 tsp
Ginger Garlic paste – 3/4 tsp
Onion – 2 medium
Tomatoes – 2 medium
Curds / Yoghurt – 2 tbsp
Green Chili – 2 long
Red Chili Flakes – 1/2 tsp
Pomegranate seeds fresh – 3 tbsp
Salt to taste
Coriander Leaves fresh – handful
Clove – 2
Cinnamon – 2″
Cardomon – 2
Bay Leaf – 1 long
Star Anise – 1
How to make Kabuli Pulao
Soak channa over night and pressure cook till tender.
Wash and soak the rice in water for 15 – 20 mins
In a pressure cooker, heat oil, add all the whole spices. Then saute onion juliennes add ginger garlic paste, chopped green chilies along with coriander leaves. Saute for a while.
Next add chopped tomatoes and add salt, chili flakes. Simmer for the tomatoes to turn soft.When the tomatoes are soft, add the fresh pomegranate seeds, curds. Allow the mix to get cooked for few minutes.
Drain the water from boiled channa, add to the cooker and saute well. Next add the drained rice and combine everything well.
Now measure water to 4 cups, the water from the channa can be used along with regular water. Bring to boil and then adjust spice, cover with lid and cook for 2 -3 whistles,
Let the pressure fall, before checking the rice.
Serve with Onion Raitha.
After cooking, the juice of the fresh seeds were adsorbed and only the seeds were left in the rice, that gave a nutty feel every time you bite into one. So instead you can crush the juice and use only that and discard the seeds.