Tuesday, May 18, 2010

Mint Channa Pulav


Preparatory Items

I. Masala Preparation:

Elachi - 5 pieces
Cinnamon stick (pattai) - 1 small piece
Cloves - 3 pieces
Bay leaf - 1
Fenugreek (methi) - 1 spoon

Grind the above items together in a mixer (without adding water) into a powder. It might be coarse but that doesn't matter

II. Mint-Corriander Paste

Mint Leaves - 1 bunch
Corriander Leaves - 1 bunch

Grind the Mint and Corriander leaves together in a mixer without adding water

III. Channa

White Channa - 1/2 cup

Soak Channa in water for 5-6 hours.Pressure cook it.It should 3/4-th cooked only at this stage


IV.Biriyani

Bamathi Rice - 2 cups (Soak it in 2 cups of water for about 15 minutes)
Water - 4 cups
Big Onion - 1 (thinly sliced)
Green Chillies - 4 (slited )
Ginger Garlic paste - 2 spoons
Fresh Curd - 1 cup
Chole Masala or Garam Masala - 1 teaspoon
Chilli Powder - 1 teaspoon
Salt- 2 spoons
Oil - 2 Tea spoons
Ghee - 2 Tea spoons

Method:

1. Heat oil and ghee in a pan
2. Add the coarsely grounded Masala mentioned in step I
3. Fry the green chillies and the onions till it turns golden brown
4. Add 3/4 th cooked channa and mix well
5. Add Ginger Garlic paste, Chole Masala or Garam Masala and Chilli Powder
6. Add Fresh Curd and boil it well
7. Now add water and salt.Boil it well
8. Finally add the rice and transfer the contents into a pressure cooker or electrical rice cooker
9. Pressure cook for 2-3 whistles
10.Mix well after taking it from the cooker
11.Serve hot with Onion Raitha and thinly chopped potato fry.Yummy Yummy !!!