Kabuli Chana Masala Rice
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 236.59 ml kabuli channa (soaked over night)
- 473.18 ml cooked basmati rice
- 3 green chilies (finely chopped)
- 9.85 ml ginger-garlic paste
- 236.59 ml fresh coriander leaves (finely chopped)
- 3 stick curry leaves
- 29.58 ml refined oil
- 29.58 ml butter
- 4.92 ml cumin seed
- 4.92 ml red chili powder
- 2.46 ml turmeric powder
- 2.46 ml coriander powder
- 2.46 ml amchur powder
- 2.46 ml garam masala powder
- 4.92 ml lime juice
- 1.23 ml white sugar
directions
- Boil Kabuli white Chana, adding pinch of asafoetida and 1/4 teaspoon Salt.
- Heat refined oil and butter in a pan. Add cumin seeds, asafoetida, chopped green chillies and garlic-ginger paste. Add chopped onions cook till light golden brown.
- Add red chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder cook for 2 minutes.
- Add curry leaves, salt to taste, sugar, lime juice and little chopped fresh coriander leaves and cook well.
- Now add boiled White Chana cook for 5 minutes. Then add tomato puree and cook till the oil comes out on top of the curry. Add Basmati Rice and cook for 5 minutes.
- Serve rice in a bowl and garnish with chopped fresh coriander leaves.
- Happy Cooking!
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