Panner Channa Pulao Recipe
Panner Channa Pulao Recipe. Pulao are a flavourful approach to making rice, they can be made with an assortment of fixings. One approach to making pulao is Channa Pulao which joins the flavor of both paneer and channa in one formula. Channa Pulao can be made with basmati rice or some other rice of your decision and preferring. This is a staple North Indian dish.
1 1/2 cup chickpeas
1 1/2 cup basmati rice
1 medium tomato
1 teaspoon turmeric
1 teaspoon garam masala powder
2 dark cardamom
3 clove garlic
1 1/2 tablespoon mint
10 tablespoon Refined oil
1/4 teaspoon cumin
2 leaves sound leaf
300 gm paneer
To make your own personal Paneer Channa Pulao, Take the chickpeas and splash them short-term. The following day, cook them in a strain cooker till the times they are delicate and soft. Take them out in a bowl and allow them to sit.
To make the masala, take a blender and add garlic, ginger, coriander leaves, mint leaves and green chillies in it. Additionally add little water and mix to get a glue like consistency.
Take the rice and wash them pleasantly. Once washed, drench them and allow them to sit for about 30 minutes. After 30 mins, empty out the abundance water.
Presently add some ghee in the strain cooker. Put cinnamon, straight leaves, cardamom and cumin seeds. Broil them for around 50% of a moment.
Presently the time has come to add the slashed onion and saute them until they become brilliant. Put the masala arranged before and saute for around 1-2 mins. Once done, add the tomatoes and cook them pleasantly. Put the red crisp powder, turmeric powder, garam masala and yogurt in the cooker. Cook while mixing.
Put the rice, cooked chickpeas and salt in the cooker. Pour 200 ml water and blend pleasantly. Allow it to reach boiling point, when it covers the cooker.
Let the pulao cook for one more 15 mins at a low fire. Once done, take out the pulao in a serving plate.
Presently take a skillet, add an oil to it and sear the paneer cut into shapes. Add these paneer 3D shapes to the pulao.
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