Pulavs are always a very comforting and a wholesome meal .It can be assembled easily and gets done in less that 30 mins.There are a lot of variations in Pulao that can be done so as to suit your taste buds. I have already posted about 6-7 variations of pulao in my blog and this is another addition to that list.
Channa Pulao is rich in proteins and fibre hence making it very healthy. I added some vegetables to this and made a wholesome dinner pairing it with tomato cucumber raita.
Chole is liked by most children,hence when you add in veggies as well to the pulao,it will be the best way to sneak in all the nutrition into the child's meal.
The other Pulao varities in this blog
No onion No garlic version :Use only ginger paste / grated ginger instead of ginger garlic paste and follow the recipe as is.
Preparation Time : 20 mins
Cooking Time : 25 mins
Serves : 2-3
Complexity : Simple
Ingredients
1.5 cups rice (1 cup approx is 200 -220 gms)
50 gms boiled chick peas
(Soak the chickpeas overnight and pressure cook with salt until soft )
Assorted vegetables -chopped length wise ( 1 potato,2 carrots,few beans,handful of peas)
2-3 medium sized tomatoes chopped
2-3 green chillies slit
1 tsp jeera
1 bay leaf
2-3 cloves
1-2 cardamom/elaichi
small stick cinnamon/dalchini
1 tsp ginger garlic paste / grated ginger ( for No Onion No garlic version)
1/2 tsp haldi
1 tsp chilli powder
1 tsp garam masala
salt to taste
freshly chopped corriander
2 tablespoons cooking oil
1 tsp ghee for flavor
Method
Channa Pulao is rich in proteins and fibre hence making it very healthy. I added some vegetables to this and made a wholesome dinner pairing it with tomato cucumber raita.
Chole is liked by most children,hence when you add in veggies as well to the pulao,it will be the best way to sneak in all the nutrition into the child's meal.
The other Pulao varities in this blog
No onion No garlic version :Use only ginger paste / grated ginger instead of ginger garlic paste and follow the recipe as is.
Preparation Time : 20 mins
Cooking Time : 25 mins
Serves : 2-3
Complexity : Simple
Ingredients
1.5 cups rice (1 cup approx is 200 -220 gms)
50 gms boiled chick peas
(Soak the chickpeas overnight and pressure cook with salt until soft )
Assorted vegetables -chopped length wise ( 1 potato,2 carrots,few beans,handful of peas)
2-3 medium sized tomatoes chopped
2-3 green chillies slit
1 tsp jeera
1 bay leaf
2-3 cloves
1-2 cardamom/elaichi
small stick cinnamon/dalchini
1 tsp ginger garlic paste / grated ginger ( for No Onion No garlic version)
1/2 tsp haldi
1 tsp chilli powder
1 tsp garam masala
salt to taste
freshly chopped corriander
2 tablespoons cooking oil
1 tsp ghee for flavor
Method
- Wash the rice and soak it for 30 mins and drain it in a colander.
- In a pressure cooker,heat the oil,splutter the jeera seeds,and all the whole spices(elaichi,cloves,bay leaf,cinnamon) until you get a nice aroma.
- Saute the ginger garlic paste or ginger paste with chillies and then add the tomatoes ,haldi,red chilli powder ,salt and cook well until the tomatoes turn mushy.
- Add the chopped vegetables,chick peas,garam masala and mix it well.Adjust salt
- Add water in the ratio of 1:2 if using basmati rice or adjust as per the quality of rice being used.
- As the water starts boiling ,add the rice ,close the lid and cook on low flame for 15 mins or on medium flame for 1 whistle.
- Once the pressure releases ,fluff the rice with a fork and serve hot.
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