It's almost mid night and here I am baking some muffins for the kids snack box. That's when I remembered my 3rd combo for this weeks theme in Blogging Marathon #56 is not ready!!! So while the muffins are getting done, I am penning this post...
This dish is from Pakistan[as you would have noticed in the heading itself] and it is an easy one to prepare too. And I must tell you that this is one other combo that all at home enjoyed.
When Srivalli mentioned that we can do dishes like pulao and raita for the combos in her announcement post, the idea stuck to me.
One of the criteria for the combo dishes is that there should not be a repeat country wise. Since I already did a combo from India[Bonda - Tea], I decided to try something from our neighboring countries and that is when I saw so many variations of this pulao.
The pulao or pilaf is slightly on the spicier side and that's why it is served with a cooling raita / yogurt based condiment.
After looking up a lot of recipes on the net, I made this one....
Basmati rice- 1 cup
Channa / Garbanzo beans- 1/2 cup
Ginger -garlic paste- 1 teaspoon
Chili powder- 1 teaspoon
Garam masala- 1 teaspoon
Yogurt-1 1/2 cups
Water- 1/2 cup
Salt to taste
Oil- 2 tablespoons
Cardamom - 1 pod
Saunf- 1 teaspoon
Bay leaf- 1
Coriander leaves to garnish
I served this with a tomato- Onion raita....
- Soak channa for 5-6 hours and cook al dente. Take care to see that the channa is not overcooked /does not turn mushy. Drain water used to cook it and keep aside.
- Heat oil in a pressure cooker and add the whole spices.Saute for a few seconds.
- Add onion and ginger garlic paste and cook till onion is translucent.
- Add water, coconut milk and bring to boil.
- Simmer and add the spice powders, salt.
- After a minute add washed and drained rice, channa and give it a stir.
- Pressure cook for 10 minutes or 2 whistles / till rice is cooked.
- Once the pressure releases, mix the contents of the cooker and serve garnished with coriander leaves.
- I usually cook basmati rice with 2 cups of water. So here I have used yogurt 1 1/2 cups and 1/2 cup water. You can vary this ratio depending on how much liquid you usually add to cook your brand of basmati rice.
- You can replace yogurt with water.
- Alter the spices to suit your taste.
Take a look at all that was served so far on The Buffet On Table...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Labels: Blogging Marathon, KLBRice, Pakistani Cuisine, Rendezvous with Rice, Vegan varieties