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🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice)
🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice)

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We hope you got benefit from reading it, now let’s go back to 🍝achari chana pulao🍝 (pickle chickpea rice) recipe. You can cook 🍝achari chana pulao🍝 (pickle chickpea rice) using 21 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare 🍝Achari Chana Pulao🍝

(Pickle Chickpea Rice):

  1. Take 1 cup chickpeas (Garbanzo) (soaked overnight and boiled)
  2. Take 1 cup basmathi rice
  3. Provide 1/4 cup oil or ghee
  4. You need 1 star anise (optional)
  5. Get 1 tblsp ginger garlic paste
  6. Prepare 1 pinch Asafoetida (Hing)
  7. You need 1 tsp garam masala
  8. Prepare 1 tsp Fenugreek seeds
  9. Use 1 tsp white Cumin seeds
  10. Prepare 1 tsp onion seeds (Kalonji)
  11. Provide 1 tsp mustard seeds 1 tsp fennel seeds
  12. Get 2 bay leaves 5 green chilies (slited)
  13. Provide 1 big onion (finely sliced)
  14. Use 1/4 tsp turmeric powder 1 tsp mustard powder
  15. Get 1 tsp red chili powder or to taste
  16. You need 2 tsp mango pickle (Mango achaar)
  17. Prepare 1 tsp salt or to taste 2 tblsp plain yoghurt
  18. Provide 1/2 tsp coriander powder
  19. Use Few fresh mint leaves (chopped)
  20. You need Few fresh coriander leaves (finely chopped)
  21. Get 1/8 tsp yellow food colour (optional)
Instructions to make 🍝Achari Chana Pulao🍝

(Pickle Chickpea Rice):

  1. Take a pan, add oil. When the oil - gets hot, add sliced onions and saute till onions are lightly golden brown.
  2. Add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin, fenugreek seeds and fry till you get a nice aroma. - Add garam masala, with 2tblsp of water and saute few seconds.
  3. Add salt, green chilies, asafoetida, turmeric powder, ginger garlic paste, cook well until the raw flavours are gone. - Add chickpeas (garbanzo beans) and cook in this masala.
  4. In a separate bowl take a yogurt, add mustard powder, coriander powder, red chilli powder, mango achaar (mango pickle) and mix well.
  5. Mix this yogurt spice into the channa masala curry and mix well. - Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off) on top of the gravy.
  6. Spread the rice evenly over the channa masala and pour about 2 cups of water for 1 cup of rice mix well cook medium to High flame when all the water dried up.
  7. Now sprinkles some yellow food colour top of the rice add finely chopped mint leaves and coriander leaves. Cover the pan with a lid and cook over slow flame till the rice is cooked and done. - Once done, serve piping hot.

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