Wednesday, November 2, 2016

Posted by Mala at 1:30:00 AM No comments
Mint is not only a garnish...but has amazing health benefits. It relieves indegestion, fights aches and pains, by providing a cooling and soothing effect, when mint extract is applied on a wound, gives you glowing acne free skin, controls bad breath and fights oral infections, helps relieve cough and cold, prevents asthma and allergies, beats morning sickness in pregnant women, boosts immunity, beats depression and stress, helps fight cancer...and when such a great pudina / mint is combined with the high protein content legume Chickpeas (Kabuli channa) in this pulav, just imagine, how healthy this rice prepration will be!!!



Ingredients
Basmati rice - 3 cups, soaked for 1/2 hour, then drained
Water - 5 1/4 cups (the ratio is rice : water = 1 : 1 3/4)
Soaked and cooked kabuli channa / chickpeas - 2 cups
Onions - 2, finely chopped
Chilli powder - 1 tsp
Salt to taste

To grind
Mint - 3 bunches
Green chillies - 9
Garlic - 9 pods
Ginger - a small piece

To Season
Cooking oil and ghee mixed - 6 tbsps
Jeera - 3 tsps
Cardamoms - 9
Cloves - 9
Cinnamon pieces - a few
Bay leaves - few pieces

Recipe cuisine: North Indian; Category: Lunch / dinner
Prep time: 20 mts; Cooking time: 12 mts

Serves 6 - 8

Ingredients for grinding


The ground paste



The cooked channa




In a pressure cooker, add cooking oil and ghee, season all the ingredients mentioned above


then add the chopped onions, saute well


Now, the ground paste, cooked channa and chilli powder, keep the flames on the lowest, and saute till the raw smell goes


Now is the time to add the soaked and drained rice and salt to taste


Boil the measured water to boiling point, and add this hot water to the cooker.


You can  cook this for 2 whistles. But I never trust this method. I always close the vent with a small cup when steam comes, simmer and cook for 10 - 12 minutes. This is a fool proof method. Below picture shows the rice when 5 minutes are over. Gently stir the rice, close again and cook for another 5-7 minutes.


Fully done! there is no need to fluff it up with a fork....it is so grainy......


Serve this aromatic, healthy pulav with any raita or just a bowl of curds. Check here for raita varieties




This post first appeared in www.malpatskitchen.com

Notes
* What I have observed is, this pulav acquired more aroma the next day. We had some left over rice, and there was so much demand for it the next day.
* Channa can be replaced by any other legume of your choice.








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