Thursday, 30 January 2014

Chana Dal & Gobi Pulao



A delicious vegetarian pulao using split gram dal and gobi florets , my take on Qabooli which is a chana dal biryani that I have shared earlier and can be found in the Rice Bowl album. As always , tweak to taste.
1/2 Kg Rice.
200 Grams Split Gram Dal.
500 -600 Grams Gobi Florets.
1 Tablespoon Garlic Paste.
1 Tablespoon Ginger Paste.
1 Teaspoon Red Chili Powder.
4 Onions Sliced.
2-3 Dried Red Chilies ( optional )
1 Teaspoon Haldi.
1 Cup Whisked Yogurt .
1/2 Cup Milk
Fistful of Mint Leaves.
Whole/ Chopped Green Chilies
1 Stick Cinnamon
2-3 Cardamons.
4-5 Cloves.

Powder made From :
1" Cinamon .
1 Teaspoon Black Peppercorn.
1 Tablespoon Fennel Seeds.
Roast the above , cool and grind to powder.
Boil rice till 75% done. Drain and spread to cool .
Soak chana dal for two hours in salt water to which haldi has been added . Cook chana till 75 % done .Drain and set aside.
Heat ghee , add Cinnamon cardamon and cloves . Once they emit their warm aroma add the dried red chilies and onions and fry till onions are light golden brown.Add cauliflower and fry 4-5 minutes .
Next add ginger, garlic, haldi, red chili powder and yogurt . Cook till cauliflower is 75% done.Add cooked chana dal and cook another 2-3 minutes. Now spread the chana gobi masals at the bottom of a pan , spread rice on top. Scatter Chopped / whole green chilies and mint leaves. Sprinkle milk.Seal dish and cook under dum for 20 minutes.Leave under dum till ready to serve.
While serving gently fold the rice to mix with the masla and vegetables , garnish with dhania leaves and crispy onions if you have them handy . Enjoy
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