Achari Channa Pulao || Chole Pulao || Kabuli Chana Pulao || Achari Chickpeas Pulao||MomsTasty Food

Achari Channa Pulao || Achari Chole Pulao || Pickled Kabuli Chana Pulao || Achari Chickpeas Pulao || MomsTasty Food

Achari Chana Pulao is a splendid bend in drawing out the pickle season in the rice and chana (chickpea) cooked together spiced with achar (pickle). This rice based Achari Chana Pulao is tangy, exceptionally sweet-smelling and pickle seasoned pulao that the majority of us cannot avoid without taking a bite.chole pulav mades with chole,rice,musterd seeds,mango pickle.Chana when cooked in this Achari Chana Pulao tastes to a great degree great as it is nutritious and a sound option.Achari Chana Pulao is recently brilliant, divine and amazingly scrumptious. Achaari Chana Pulao is one such fabulous rice prepartion that can be served when you have visitor who visit you without earlier suggestion.
So try it out...

Ingredients:

Chickpeas  3\4 cup (soaked overnight & boiled) (250 ml cup)

Oil              1&1\2 tbsp

Rice         1 &1\2 cups

Onion finely sliced 1 big

Green chillies slit  3

Bay leaves   2

Fennel seeds 3\4 tsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Fenugreek seeds 1/4 tsp

Garam masala powder 1 tbsp

Hing A pinch

Ginger Garlic paste 2 tsp

turmeric powder  1/2 tsp

coriander powder   1tsp

Red chilli powder  1&1\2 tsp

Mango achar 1&1\2 tbsp

Salt To taste

curd(yogurt)   3tbsp

Mint leaves fresh Few

Coriander leaves Fresh finely chopped few

how to prepare recipe

1.Take a pan and add oil or ghee. When the oil gets hot, add bay leaves, mustard seeds and when they crackle, add fennel seeds,  cumin, fenugreek seeds and fry till you get a nice aroma.

2. add sliced onions and sauté the onions are transparent. Add salt, green chillies, hing, turmeric, ginger garlic paste, cook well until the raw flavours are gone.add garam masala and mint leaves.

3. In a separate bowl take some yogurt, add mustard powder, coriander powder, chilli pd, mango achaar and mix well. Mix this yogurt spice into the channa masala and mix well.add mint leaves.

4. Add the soaked basmati rice (soak rice for at least 30 mins and drain the water off). Spread the rice evenly over the channa masala and pour about 3 cups of water for1 & 1\2 cup of rice and add salt to taste, then add finely chopped coriander leaves .

5. Cover the pan with a lid and cook over slow flame till the rice is cooked and done.

6. Once done, serve hot.

HAPPY COOKING :)

Moms Tasty Food

Aruna & Bhavya

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