Recipe of Tasty 🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice) Cooking Basics for Beginners

🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. 🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice) is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have 🍝achari chana pulao🍝 (pickle chickpea rice) using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make 🍝Achari Chana Pulao🍝

(Pickle Chickpea Rice):

1. Take 1 cup chickpeas (Garbanzo) (soaked overnight and boiled)
2. Get 1 cup basmathi rice
3. Take 1/4 cup oil or ghee
4. Make ready 1 star anise (optional)
5. Make ready 1 tblsp ginger garlic paste
6. Make ready 1 pinch Asafoetida (Hing)
7. Prepare 1 tsp garam masala
8. Take 1 tsp Fenugreek seeds
9. Take 1 tsp white Cumin seeds
10. Get 1 tsp onion seeds (Kalonji)
11. Get 1 tsp mustard seeds 1 tsp fennel seeds
12. Prepare 2 bay leaves 5 green chilies (slited)
13. Make ready 1 big onion (finely sliced)
14. Get 1/4 tsp turmeric powder 1 tsp mustard powder
15. Prepare 1 tsp red chili powder or to taste
16. Prepare 2 tsp mango pickle (Mango achaar)
17. Prepare 1 tsp salt or to taste 2 tblsp plain yoghurt
18. Prepare 1/2 tsp coriander powder
19. Take Few fresh mint leaves (chopped)
20. Make ready Few fresh coriander leaves (finely chopped)
21. Make ready 1/8 tsp yellow food colour (optional)

Steps to make 🍝Achari Chana Pulao🍝

(Pickle Chickpea Rice):

1. Take a pan, add oil. When the oil - gets hot, add sliced onions and saute till onions are lightly golden brown.
2. Add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin, fenugreek seeds and fry till you get a nice aroma. - Add garam masala, with 2tblsp of water and saute few seconds.
3. Add salt, green chilies, asafoetida, turmeric powder, ginger garlic paste, cook well until the raw flavours are gone. - Add chickpeas (garbanzo beans) and cook in this masala.
4. In a separate bowl take a yogurt, add mustard powder, coriander powder, red chilli powder, mango achaar (mango pickle) and mix well.
5. Mix this yogurt spice into the channa masala curry and mix well. - Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off) on top of the gravy.
6. Spread the rice evenly over the channa masala and pour about 2 cups of water for 1 cup of rice mix well cook medium to High flame when all the water dried up.
7. Now sprinkles some yellow food colour top of the rice add finely chopped mint leaves and coriander leaves. Cover the pan with a lid and cook over slow flame till the rice is cooked and done. - Once done, serve piping hot.

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