Brown Rice Chana Pulao

(Brown Rice Chickpea Pulao)

20 min

Prep (min)

9-10

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

271 Kcal

Energy (kcal)

9.5 g

Protein

43.6 g

Carbohydrate

5.8 g

Total Fats

Amount per diet plan: 1.5 Katori at one time

Ingredients

1 cup Brown rice

1/2 cup Black chana (Bengal gram [black] -whole)

1/3 cup Fresh peas, shelled

3/4 cup Beans, finely chopped

1.5 small Tomatoes, finely chopped

3/4 small Green capsicum, finely chopped

2 small Carrots, finely chopped

1 large Onion, finely chopped

4 tsp Groundnut oil

2.5 cups Water

2 whole Green chillies, sliced (optional)

2 Bay leaves (tejpatta)

1 tsp Cumin seeds (jeera)

4 whole Cloves (laung)

2 whole Black cardamom (badi/kali elaichi)

2 cm piece Cinnamon (dalchini)

1/2 tsp Turmeric powder

Use minimal Amount of salt

Method of Preparation

Wash and soak the black chana for 5-6 hours and boil it.

Wash and soak rice for 30 minutes prior to cooking.

Wash the vegetables. Peel the carrot, and finely chop all the vegetables.

Heat oil in the pressure cooker, add bay leaf, cumin seeds, clove, black cardamom, and cinnamon. Stir the spices for a few seconds. Add sliced green chillies, stir for a few seconds, then add chopped tomatoes and fry until soft.

Add all the chopped vegetables and boiled kala chana to the mixture and fry for 4-5 minutes on low flame.

Add salt, turmeric powder, and soaked rice. Mix well, fry it for 4-5 minutes with the vegetables on low flame.

Add water and let the mixture come to a boil. Lower the flame and pressure cook it for 15-20 minutes (2 whistles on low flame).

Let it sit for 10 more minutes, covered after shutting off the flame.

Serve hot with raita or curd.