TASTY WHITE CHANNA PULAO

• 2 cup white chickpeas (safaidd chana or Kabuli chana or chole)
• 2 glass heaped basmati rice, 500 grams rice
• 2 medium onion, sliced thinly
• 2 medium tomato, chopped
• 1 teaspoon red chili powder
• 0.5 black pepper powder
• Half teaspoon garam masala powder
• 2 pinch turmeric powder
• 2 pinch saffron strands – optional,
• 1 teaspoon lemon or lime juice or 1 teaspoon yogurt (curd)
• 5 tablespoon ghee or oil
• 4 cups water for cooking the rice(you can change according to the heaping time of rice and kind if changed)
• Few chopped mint leaves for garnish (or coriander leaves)
• Salt 2 tablespoon or as required
• Chicken cube,1 cube
• Garlic paste half tablespoon
• ginger paste half tablespoon

whole spices:-

• 2 tej patta (Indian bay leaf)
•  6 or 7 cloves
• 1.5-inch cinnamon stick
• black pepper 10 to 12
• 1 teaspoon caraway seeds
• 2 black cardamom
• 4 small green cardamom

for the raita paste

• 2 tablespoon mint leaves, chopped
• 6 tablespoon coriander leaves, chopped (cilantro leaves)
• 2 green chili, chopped
• Tomato chopped 1 big size
• Onion 1 medium size
• Cucumber 1 medium

PREPARATION 

1: First of all wash chickpeas and sock them into the water for at least 5 hours, drain water and then boil them properly in new water till they become tender and cooked well.

2: Take rice to wash them properly with water, and sock them into water(Total socking time should be 30 mints).

3:  Take a heavy bottom pan add ghee/oil into it and let it hot.

4:Add all whole spices into oil and fry them for 30 seconds.

5: Add onion into it and fry till it becomes light golden.

6: After onion add, tomato and fry them till it becomes tender.

7: Then add red chili, black pepper powder, salt, Haldi, Sabat sukha dhaniya,garam masala powder.fry all this masala for 3 to 5 mints.

8: Add boiled chickpeas into the masala and fry it for 3 to 5 mints. Add water gradually into it so masala didn’t get burnt.

9: Then add 4 glass water into masala so we could cook rice into it.

10: Add lemon juice, garlic ginger paste, chicken cube, green chilies, and saffron strands. and let it cook until boil.

11: Drain the rice and add it to the masala water when water starts boiling properly.

12: Slow the flame to medium and let the rice cook.

13: Once all the water has been absorbed. Take off the flame and gently fluff the rice.

14: Garnish with the chopped coriander. and serve hot.

RAITA :-

1: Cut tomatoes, onion green chilies finely.

2: Add 1.5 cup yogurt into it.

3: Make a paste of coriander and mint, add it to the yogurt.

4: Add a half teaspoon of black pepper powder, half tablespoon jeera half teaspoon chat masala and a pinch of salt into it.

5: Mi it well and enjoy it with hot yummy rice.