Chana-Methi Pulav with Aloo/ Shakarkandi Raita
Nutrition with Vibha
June 14, 2024
super easy
Chana-Methi Pulav
Ingredients
- 3 cups Kabuli Chana, previously soaked and boiled
- 1½ cup Rice
- 1¼ cup Methi Leaves, cleaned, washed
- 3 Onion medium, sliced
- ¾ cup Curds
- 3 tsp Ginger+Garlic+ Green chili paste
- 1 big Star Anise
- 1 Black cardamom
- 2 sticks Cinnamon
- 8 nos. Cloves
- 1 nos. Bay Leaf
- 3-4 Dry red chilies, broken (or to taste)
- ¾ tsp Jeera
- ½ tsp Sauf
- ¾ tsp Haldi powder
- ½ to ¾ tsp Garam masala
- 1 tsp Sugar
- 2 tbsp Oil
- 2 tsp Ghee
- Salt-to-taste
Instructions
- Pressure cook the kabuli chana adding a little salt, till just done, do not over-cook
- Soak the rice in water for 10-15 minutes, drain well and keep aside
- Heat oil in a thick bottom deep pan, add all the whole spices followed by sliced onions
- Saute till the onions turn golden, add the ginger garlic and green chili paste, saute for two minutes, then add the washed and chopped Methi leaves
- Sauté for 3-4 minutes, add the Kabuli chana, followed by Haldi powder and beaten curds
- Sauté for a few minutes till the curds is all blended well into the chana and masala, add the drained rice and garam-masala powder
- Add the salt and sugar, mix well, add 3 ¾ cup of warm water, put a tight-fitting lid, cook on a very low flame.
- Check the doneness of rice after 7-8 minutes, sprinkle a little water if needed
- When done, add 2 teaspoons of ghee, mix well
- Serve hot garnished with fried onion barista if desired, and curds or raita of your choice.
Aloo/ Shakarkandi Raita
Ingredients
- 1½ cup Boiled potato /Sweet potato – peeled, cubed
- 2 cups Curds
- 2 Dry Red chilies, broken
- ½ tsp Cumin seeds
- Hing-few pinches
- ½ tsp Roasted jeera powder
- ½ tsp Rock salt
- Salt-to taste, only if required
- 1 tsp Sugar
- 2 tsp Mint leaves , shredded, for garnish
- 2 tsp Oil/ghee
Instructions
- Pressure cook the potato or sweet-potato adding some salt till done
- Peel, cut into cubes and keep aside
- Blend the curds adding the rock-salt, roasted jeera powder and sugar and refrigerate, if curds is too thick you may mix in a little cold milk
- Heat oil/ghee in a non-stick pan, add the whole jeera, broken dry red chili pieces, hing and mix in the cubed potato/ sweet potato
- Toss well, if needed add some salt and mix well, put off the flame and cool thoroughly
- Mix the cooled potato mixture
- Adjust the seasonings as per taste, transfer into a serving bowl, garnish with shredded mint leaves, serve cooled.
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