Today I will share one of our family Ramadan special recipes “Kali Chana Pilao”. Both my moms (mom and mother in law) make this pulao at least once for ifter during the holy month of Ramadan.
This pulao is usually made with small basmati rice (Gobindo bogh rice in bengali) but you may replace it with normal basmati rice. Kali chana pulao is a complete dish, you can serve it as it is or with some raita or achar. I hope your family will like it.
Ingredients:
1. Small basmati rice – 500gm (2 cups)
2. Black Pea (Kali chana) – 250gm
3. Onion – 1 large , thinly sliced
4. Green Chili – 5
5. Refined oil – 2tbs
6. Ghee – 1tsb
7. Salt – to taste
8. Water – 4 cups (double of rice)
9. Garam masala – 1/2tsb
10. Whole cumin seeds – a pinch
11. Whole green cardamom – 2
12. Cloves – 2
13. Ginger Garlic paste – 1 tsb
Procedure:
Step 1: Wash and soak the black pea overnight or for 8 to 9 hours in water. Dain them and add to the pressure cooker with 3 to 3.5 cups water. Pressure cook for 6 to 7 whistles or more, till the black peas are tender and cooked well. Drain the cooked black peas and keep aside.
Step 2: Wash the rice nicely in water then soak the rice in enough water for 30 mins. Strain and keep aside.
Step 3: In a nonstick pan add the refined oil and the ghee. Once the oil and ghee is hot add the whole spices – cumin seeds, green chilies cardamoms and cloves.
Step 4: Add the sliced onions and sauté them until they are translucent in color, add the ginger garlic paste mix well.
Step 5 :Add the soaked rice and boiled black peas to the pan. Mix all together and cook fry everything for 5~6mins while stirring continuously so that all the rice grain are fried properly.
Step 6: Add the water, salt to taste, garam masala mix well and cover the pan with an air tied lid. Cook in medium heat for around 12mins. Check after 12mins, check the rice, if it is cooked more than 90% turn of the heat cover the lead for another 10 mins and you kali chana pulao is ready to serve. Gently fluff the rice and serve. Enjoy
This pulao is usually made with small basmati rice (Gobindo bogh rice in bengali) but you may replace it with normal basmati rice. Kali chana pulao is a complete dish, you can serve it as it is or with some raita or achar. I hope your family will like it.
Ingredients:
1. Small basmati rice – 500gm (2 cups)
2. Black Pea (Kali chana) – 250gm
3. Onion – 1 large , thinly sliced
4. Green Chili – 5
5. Refined oil – 2tbs
6. Ghee – 1tsb
7. Salt – to taste
8. Water – 4 cups (double of rice)
9. Garam masala – 1/2tsb
10. Whole cumin seeds – a pinch
11. Whole green cardamom – 2
12. Cloves – 2
13. Ginger Garlic paste – 1 tsb
Procedure:
Step 1: Wash and soak the black pea overnight or for 8 to 9 hours in water. Dain them and add to the pressure cooker with 3 to 3.5 cups water. Pressure cook for 6 to 7 whistles or more, till the black peas are tender and cooked well. Drain the cooked black peas and keep aside.
Step 2: Wash the rice nicely in water then soak the rice in enough water for 30 mins. Strain and keep aside.
Step 3: In a nonstick pan add the refined oil and the ghee. Once the oil and ghee is hot add the whole spices – cumin seeds, green chilies cardamoms and cloves.
Step 4: Add the sliced onions and sauté them until they are translucent in color, add the ginger garlic paste mix well.
Step 5 :Add the soaked rice and boiled black peas to the pan. Mix all together and cook fry everything for 5~6mins while stirring continuously so that all the rice grain are fried properly.
Step 6: Add the water, salt to taste, garam masala mix well and cover the pan with an air tied lid. Cook in medium heat for around 12mins. Check after 12mins, check the rice, if it is cooked more than 90% turn of the heat cover the lead for another 10 mins and you kali chana pulao is ready to serve. Gently fluff the rice and serve. Enjoy
