Chick peas
(Channa) - 1 tin
Rice - 3 cup (soaked
for half an hour)
Oil - 1/4
cup
Butter - 1 tsp
Onion - 1 medium (thinly
sliced)
Tomato - 1 small (chopped
into little pieces)
Green chillies - -2
Whole garam masala mixed - 1 tbsp
Yougurt - 3 tbsp
Salt - to taste
- Fry onions in a large pan until light brown.
- Add butter and
whole garam masla. fry for another minute and add tomatoes.
- Keep stirring
until the tomatoes have softened.
- Add channay and
stir. AAdd yogurt and green chillies and stir fry for a few minutes. add a
little water while stirring to make sure the masala doesn't stick to the
bottom. Keep stiring until the oil separates from the masala.
- Add 4 cups of
water and bring it to boil. add salt.
- Once the water is boiling add your pre-soaked rice and mix it with the masala.
let it boil.
- Cook till rice
are almost done. Take a tea towel and soak it with warm water. Drain excess
water. Place that tea towel on top of the rice, put the lid back on and simmer
on low flame for another 10 mins.
- Take the cloth out after 10 mins and your pulao is ready to serve.
