Sunday, February 8, 2015

Achari Channa Pulao

I've already posted this before sans recipe. Just thought of saving the recipe in my blog rather than searching it online every time. The recipe is adapted from Vah Re Vah to the ingredients I had at the moment.

Number of servings - 2 to 3
Basmati Rice (soaked) - 1 cup
Water to cook rice - 2 cups
Channa - 1 cup (soaked over night and boiled)

Onions - 1
Green chilli - 2
Ginger garlic paste
Yoghurt - 3 to 4 tbsp
Red chilli powder - 1 spoon
Coriander powder - 2 spoon
Turmeric powder - a pinch
Garam masala powder - a pinch
Mango pickle - 1 tsp

To temper:
Mustard seeds
Fennel seeds
Cumin seeds
Fenugreek seeds
Bay leaf


  • Soak the basmati rice for 1 hour
  • In a pan heat oil and add the items to temper
  • Add onions, green chilli, ginger garlic paste and saute well
  • Add turmeric powder and garam masala powder and saute
  • Add the boiled channa, salt and cook
  • Separately, in a bowl mix in the yoghurt, chilli powder, coriander powder, salt, and most important ingredient - mango pickle 
  • Add the mixture to the channa and cook well
  • Now drain and add the soaked rice just on top of the cooking channa and do not mix
  • Add the water to cook, salt and cilantro (do not mix) and cover and let the rice cook
  • Once the rice is cooked, give a light mix
The recipe goes well with raita.


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