CHENNA PULAO

Ingredients:

Basmati rice 500 gm
Kabuli channa
Tomatoes 2
Coconut 1/2
Oil 2 1/2 tsp
Coriander leaves
Green chillies 3
Chana masala powder or pinch of garam masala powder
Cloves 2
Bay leves 2
Onions 1/2(to grind)
Red chillies 3
Cumin seeds 1 tsp
Coconut to grind

Method:

Soak the kabuli channa overnight.
Pressure cook for 20 minutes or upto 6 whistles.
Blanch tomatoes for few minutes. Remove the skin and grind them to a paste.
Extract coconut milk from 1/2 of the coconut. S
oak the rice and after 10 minutes and cook them till done.
Heat oil in a pan and add the masala spices and green chillies.
Add cut onions when they splutter. Fry onions till brown.
Grind to a paste onions, red chillies, cumin seeds and coconut after frying them in a little oil.
Add this paste to the onions along with chana masala powder, tomato paste, coconut milk and salt.
Cook for 2-3 minutes or till you get a good smell.
Add the cooked kabuli channa and cook for few more minutes.
Add the cooked rice to this mixture and keep stirring till both the mixture and the rice gets mixed nicely.
Serve hot.