Nawabi Chana Pulao

Ingredients & Substitutes

Instructions

1. 1

   Rinse 2 cups of basmati rice thoroughly and soak it in 4 cups of water for 30 minutes.

2. 2

   Heat 3 tablespoons of ghee in a heavy-bottomed pot over medium heat, then add 2 bay leaves, 4 green cardamom pods, 1 two-inch cinnamon stick, and 6 cloves, sautéing for 30 seconds until fragrant.

3. 3

   Add 1 large finely sliced onion and cook until golden brown, then stir in 1 tablespoon of ginger-garlic paste and 2 chopped green chilies, cooking for 2 minutes.

4. 4

   Stir in 1 cup of pureed tomatoes, 1 teaspoon of turmeric powder, 1.5 teaspoons of red chili powder, 2 teaspoons of coriander powder, and 1 teaspoon of garam masala, cooking the mixture for 5-7 minutes until the oil separates.

5. 5

   Drain 1.5 cups of cooked chickpeas and add them to the pot along with 0.5 cup of whisked plain yogurt, 0.25 cup of chopped fresh mint leaves, and 0.25 cup of chopped fresh coriander leaves, mixing well.

6. 6

   Drain the soaked basmati rice and carefully add it to the pot, then pour in 3.5 cups of hot water or vegetable broth and add 1.5 teaspoons of salt, gently mixing once.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes until the rice is fully cooked and all the liquid is absorbed.

8. 8

   Let the pulao rest, covered, for 10 minutes before gently fluffing with a fork and serving hot.