Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)

READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a pan & fry onions till they turn golden brown.
  • 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.
  • Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
  • 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.
  • 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.
  • 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.
  • Serve it your favorite chutney or raita.
  • Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.
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