Pindi Channa Pulao | #recipe #shorts #shortrecipe

Here's a recipe for Pindi Channa Pulao:

Ingredients:
For Pindi Channa:

1 cup channa (chickpeas), soaked overnight and boiled until tender
2 tbsp oil
1 tsp cumin seeds
1 large onion, chopped
1 tbsp ginger-garlic paste
2 large tomatoes, chopped
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1/2 tsp red chili powder
Salt to taste
1 tbsp dried pomegranate seeds (anardana), crushed
Fresh cilantro for garnish
For Pulao:

1 cup basmati rice
2 cups water
2 tbsp oil or ghee
1 tsp cumin seeds
1 large onion, chopped
1 tbsp ginger-garlic paste
2 large tomatoes, chopped
1 tsp coriander powder
1 tsp garam masala powder
Salt to taste
Fresh cilantro for garnish
Instructions:
For Pindi Channa:

Heat the oil in a pan over medium heat.
Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onion to the pan and sauté until it turns golden brown.
Add the ginger-garlic paste to the pan and sauté for a minute.
Add the chopped tomatoes, coriander powder, cumin powder, garam masala powder, red chili powder, and salt to the pan. Mix well and cook until the tomatoes become soft and mushy.
Add the boiled chickpeas to the pan and mix well with the tomato mixture.
Add the crushed pomegranate seeds to the pan and mix well.
Cook the channa mixture on low heat for 10-12 minutes or until it becomes thick and dry. Keep it aside.
For Pulao:

Rinse the rice in cold water until the water runs clear. This will remove excess starch from the rice.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover the saucepan and let the rice cook for 15-20 minutes or until fully cooked.
Once the rice is cooked, remove it from the heat and let it cool for 5 minutes.
In a separate pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onion to the pan and sauté until it turns golden brown.
Add the ginger-garlic paste to the pan and sauté for a minute.
Add the chopped tomatoes, coriander powder, garam masala powder, and salt to the pan. Mix well and cook until the tomatoes become soft and mushy.
Add the cooked rice to the pan and mix well with the tomato mixture.
Layer the Pindi Channa on top of the rice in the pan.
Cover the pan with a lid and let the pulao cook on low heat for another 5-7 minutes.
Turn off the heat and let the pulao rest for a few minutes before serving.
Garnish the Pindi Channa Pulao with fresh cilantro and serve hot.
Enjoy your Pindi Channa Pulao!