Recipe of Any-night-of-the-week 🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice)

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We hope you got insight from reading it, now let's go back to 🍝achari chana pulao🍝 (pickle chickpea rice) recipe. To make 🍝achari chana pulao🍝 (pickle chickpea rice) you only need 21 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare 🍝Achari Chana Pulao🍝 (Pickle Chickpea Rice):

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