suhaina

need recipe of cholay wala pulao

fara

Here you go...

I make it all the time but use tinned channay. (chick peas)

I tin Chick peas

3 cup rice (soaked for half an hour)

1/4 cup oil

1 tsp butter

1 medium onion thinly sliced

one small tomato chopped into little pieces

2 green chillies

1 tbsp mixed whole garam masala

3 tbsp yougurt

salt to taste

Method

Fry onions in a large pan until light brown. add butter and whole garam masla. fry for another minute and add tomatoes. Keep stirring until the tomatoes have softened. Add channay and stir. Add yogurt and green chillies and stir fry for a few minutes. add a little water while stirring to make sure the masala doesn't stick to the bottom. Keep stiring until the oil separates from the masala. Add 4 cups of water and bring it to boil. add salt.

Once the water is boiling add your pre-soaked rice and mix it with the masala. let it boil. Cook till rice are almost done. Take a tea towel and soak it with warm water. Drain excess water. Place that tea towel on top of the rice, put the lid back on and simmer on low flame for another 10 mins.

Take the cloth out after 10 mins and your pulao is ready to serve.

fara

This is not an authentic recipe but thats how i make it, and it turns out pretty nice so i thought i'd post it anyway...

alvena

I make it in the same way without the tomatos though, but adding tomatos sounds nice!

clothesmad

i also add a veg stock cube to mine, will def try tomatoes next time as well

Mostar95

It is better to use kala chana for chana pulao. And make yakhni of it with saunf, zeea, sabut dhaniya, garlic and onion.

Bint_e_Naeem

This is how I make 'em. This recipe serves 6-8 people.





Ingredients

• 3 cups basmati rice (soaked in water for at least 1/2 an hour)
• 1 (15 ounce) can chickpeas or garbanzo beans (Safaid Chanay)
• 1 cup oil
• 1 medium onion(sliced)
• 3 teaspoons cumin seeds (zeera)
• 1 teaspoon ginger-garlic paste (Lehsan Adrak)
• 3 teaspoons salt
• 2 teaspoons red chili powder
• 3 black cardmamom pods(bari elaichi)
• 1 teaspoon clove(laung)
• 2 cinnamon sticks(Dalchini)
• 1 1/2 cups yogurt
• 3 teaspoons anise seeds (saunf)
• 1 teaspoon garam masala powder
• 3 1/2 cups water

Directions

1. Heat oil in a pan & fry onions till they turn golden brown.

2. Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.

3. Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.

4. Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.

5. Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.

6. Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.

7. Serve it your favorite chutney or raita.

snik

question:- what part yogurt plays in pulao?
and the are you talking about tea bag soaked? what part the tea bag plays?

Mostar95

Exactly! This is the essence of pulao.

Bint_e_Naeem

Yogurt gives it a sour kind of taste. A little "khatai" you can say. Me & Fara both mentioned presoaked Basmati rice not tea bags.


Yup. Can't imagine Chana or Yakhni Pulao without garam masala & saunf.

Cheegum

Tea towel, not tea bag.