Channa pulav

Ingredients :

• White kabuli channa - 1 / 2 cup [ boiled ]
• Basmathi rice - 1 cup
• Tomatoes - 3 big
• Coconut milk - 1 cup
• Small onions - 1 / 2 cup [ peeled ]
• Garlic flakes - 4 to 5
• Oil - 3 tbl. sps.
• Coriander leaves - 1 / 2 bunch
• Green chillies - 2 to 3
• Kasoori methi - 1 tbl. sp.
• Garam masala powder - 1 / 2 tsp
• Cinnamon - 1 inch piece
• Cardamoms - 2 to  3
• Cloves - few
• Bay leaf - 1
• Ghee - 2 tsps.

Grind together :

• Small onions - 8
• Dry red chillies - 4 to 5
• Cumin seeds - 1 / 2 tsp
• Garlic flakes - 3
• Fresh grated coconut - 2 tbl. sps.

[ heat a tsp. of oil, fry red chillies, cumin seeds, garlic, and onion. Cool and grind along with coconut. ]

Method :

Soak rice for 15 minutes. Drain water completely, heat a tsp. of ghee and fry the rice for 1 or 2 minutes. [ till the moisture is absorbed. ] Then soak channa for 10 hours before and pressure cook for 15 to 20 minutes. Blanch tomatoes in hot water for few minutes. Remove skin and grind into paste. Heat oil in a pressure pan and fry cardamom, cinnamon, cloves and bay leaf. Add garlic and fry till brown and then add slit green chillies and small onions. Fry for a minute and add ground masala paste. Fry till good smell comes in medium flame. Add tomato paste, kasoori methi, salt, little sugar, garam masala powder and boil for few minutes. Then add cooked channa and coconut milk. When it starts boiling add rice, mix well and reduce flame. Close the cooker and  wait  for 2 whistle to come. Remove from the gas. When the pressure goes open the lid and garnish with chopped coriander leaves and fried cashewnuts.  Serve hot with raitha.