Amritsari Pulao
  1. ½ Cup  basmati rice
  2. 2 cups water
  3. 150 g Chickpea cooked
  4. 100 g onion sliced
  5. 75 g Amritsari Vadi/Mungodi/Soya Nuggets
  6. 1 Tsp Ginger Green chili paste
  7. 1 Tsp ghee
  8. 1 tsp cumin seeds
  9. 1 bay leaf
  10. cinnamon stick 1 inch
  11. 3-4 cloves
  12. 1 Black Cardomom
  13. 1 Star anise
  14. 1 tsp kashmiri red chili powder
  15. 1/2 tsp turmeric powder
  16. salt to taste
  17. Coriander for Garnish
  1. Wash and soak rice for 20 minutes and keep aside. After 20 minutes discard water and use the rice as per recipe steps.
  2. Heat ghee in a medium pressure cooker over medium-low heat.
  3. Add cumin seeds, cinnamon stick, bay leaf, cloves, cinnamon stick, black cardomom, star anise followed by sliced onion, cook for 2-3 minutes or until onion softens.
  4. Add ginger and green chili paste
  5. Add the chickpeas, turmeric powder and red chili.
  6. Then add the rice and stir to coat well with spices and ghee.
  7. Add 350ml of water and mix well.
  8. Now add chopped coriander, Amritsari wadiyan or Soya Nuggets and 1/2 lemon&'s juice.
  9. Cover the lid of pressure cooker and cook for until 2 whistles or 10 minutes. Slowly release the pressure after switching off the heat and gently fluff the rice. Serve this chana pulao hot with a chilled bowl of plain yogurt or Veg raita for a quick comfort meal
From Monday

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