Palak Channa Pulao


Hi
For the final week of CCC, I cooked the pulao from Tarla Dalal's book, tweaked it with a tip given by my husband's cousin. He suggested that instead of cooking the pulao in water or milk, use coconut milk  and I must say that the flavour was awesome so was the taste. Thank you Nandu:-)

INGREDIENTS
Basmati rice              1 cup
Kabuli Channa           1/4 cup
Palak(spinach)           2 bunches
Fresh coconut            1/2 cup
Onion                         1
Tomato                      1
Green chilli               2
Ginger Garlic Paste  1/2 tsp
Coriander powder     1tsp
Garam Masala           1tsp
Ghee                           1tbsp
Cardamom                 2
Cinnamon                  1/2" piece
Cumin seeds             1/2 tsp

PREPARATION
Soak channa overnight
Add 1 1/2 cups water to the coconut and grind it, Put it through a strainer and measure it. You need 2 cups of coconut milk. If it is not enough, add little more water , grind it,put it again through a seive, measure and use.
Heat the ghee in a pressure pan. 
When it is sufficiently hot add the cumin seeds, cardamom, and cinnamon. When it starts sizzling, add the chopped onions, saute till it becomes transparent.
Now add the cut tomato and green chilies and chopped palak, mix well, cook in low flame for 1 minute
Now sprinkle the coriander, cumin, chilli powder and garam masala and saute further for 1 minute.
Now add the rice, kabuli channa, coconut milk, mix well. Add the salt, close the lid and cook for 3 whistles
Perfect pulao ready for your lunch!!




This post is for the CC Challenge of the month

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