Achari Chana Pulao

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 4 servings

Ingredients :

Main Ingredients For Making Achari Chana Pulao
2 tbsp aam ka achaar
1/2 cup soaked and boiled kabuli chana (white chick peas)
1 1/4 cups long grained rice (basmati)
2 tbsp melted ghee
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
2 black cardamom (badi elaichi)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method :

Blend the mango pickle in a mixer to a coarse paste. Keep aside.Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, big cardamom, cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, garam masala, salt and the prepared pickle paste, mix well and cook on a medium flame for 1 minute.
Add the rice, mix well and cook on a medium flame for 1 minute.
Add the 2½ cups hot water, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.