Chana Pulao recipes

Ingredients

• 4-5 tbsp oil or ghee
• 1 medium onion, sliced
• 1 tbsp cumin seeds
• 1 tbsp salt, or to taste
• 6 whole cloves
• 2 whole black cardamoms
• 1 medium stick cinnamon
• 2-3 whole green chilies, optional
• 1.5 to 2 tins chickpeas (about 375 to 500g drained weight)
• 2 cups basmati rice, washed soaked for 30 minutes

Instructions

1. In a deep pot, heat the oil and add the sliced onions. Fry till the onions become golden – about 10 minutes.
2. Add all the spices, salt and green chillies if using. Fry these for a few more minutes, untl the onions become a dark gold
3. Add the rice, chickpeas and 3 cups of water
4. Cook the rice and chickpeas on high heat, gently stirring once or twice (but not breaking any rice!) until most of the water has dried out
5. Once the water has dried out, secure a tight fitting lid onto the pot and turn the heat down to the lowest setting, to steam for 10-15 minutes. You can wrap the lid in a clean tablecloth so it absorbs more steam, leading to slightly fluffier and less mushier rice.
6. Fluff up the rice using a slotted spoon or a fork immediately after steaming, even if you do not intend to serve it immediately