Name: Achari Chana Pulao recipe by Shuchita Verma at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Chickpeas, soaked overnight and boiled - 1 cup, I used the canned chickpeas; Rice - 2 cups, pre soaked for at least 10 mins, if not more; Onion, finely sliced - 1 big; Green chillies (slit) - 4-5 nos, according to taste; Seeds - Fennel seeds-1 tsp, Mustard seeds-1 tsp, Kalonji seeds-1 tsp, Cumin seeds - 1 tsp, Fenugreek seeds - ½ tsp (I used 1 ½ tsp panch foran mix); Bay leaves - 2-3 nos; Black cardamom-2; Hing - a pinch; Ginger garlic paste - 1 tbsp; Haldi powder - ¼ tsp; Coriander powder 1 tsp; Chili powder - 2 tsp; Yoghurt- 2-3 tbsp; Mint leaves - finely chopped, few; few Coriander leaves,; Mango achaar - 2 tbsp; Oil- 2 tbsp; Salad & raita of your choice to go with it.; Salt to taste

Ingredients Serving: 4

Chickpeas, soaked overnight and boiled - 1 cup, I used the canned chickpeas
Rice - 2 cups, pre soaked for at least 10 mins, if not more
Onion, finely sliced - 1 big
Green chillies (slit) - 4-5 nos, according to taste
Seeds - Fennel seeds-1 tsp, Mustard seeds-1 tsp, Kalonji seeds-1 tsp, Cumin seeds - 1 tsp, Fenugreek seeds - ½ tsp (I used 1 ½ tsp panch foran mix)
Bay leaves - 2-3 nos
Black cardamom-2
Hing - a pinch
Ginger garlic paste - 1 tbsp
Haldi powder - ¼ tsp
Coriander powder 1 tsp
Chili powder - 2 tsp
Yoghurt- 2-3 tbsp
Mint leaves - finely chopped, few
few Coriander leaves,
Mango achaar - 2 tbsp
Oil- 2 tbsp
Salad & raita of your choice to go with it.
Salt to taste

Instructions

Take a pan and add some ghee. When the ghee gets hot, add bay leaves, black cardanon. Add panch foran & let it splutter.
Add sliced onions and sauté till the onions are transparent. Add salt, green chillies, hing, turmeric, ginger garlic paste, cook well until the raw flavours are gone.
Add the pre boiled chana & mix well.
In a separate bowl take some yogurt, add coriander powder, chilli pd, mango achaar and mix well. Mix this yogurt spice into the chana masala and mix well.
Add the soaked basmati rice (soak rice for at least 1/2 hour and drain the water off). Spread the rice evenly over the chana masala and pour about 4 cups of water for 2 cups of rice and add salt, finely chopped mint leaves and coriander.
Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done, cool a little & pack to enjoy with some salad & raita of your choice

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