CHANA/GARBANZO PULAO

Once in a while, I love to cook up a one pot meal that  does not need any elaborate side dishes yet was filling.

This Chana/Garbanzo Pulao is one of my favorite rice using garbanzo beans.  I had used  dried chickpeas  but if you are pressed for time just pick a can of garbanzo beans from your supermarket shelf.

Adding those spices make this dish  extra delicious with exotic flavor. Although one can find the recipe under the same name over the net but it varies from one household with another, so choose one that suits your palate.

CHANA/GARBANZO PULAO
Servings    :      2-3

1 cup basmati rice
1 cup cooked chana (garbanzo)
1 onion chopped
1 tomato chopped
1 tsp chili powder
1/4 tsp turmeric powder
2 garlic minced
1/2 tsp garam masala
1/2 tsp cumin seeds
2 cups water
salt to taste
2 tablespoon oil
cilantro for garnish

METHOD

Soak rice for 30 minutes, rinse well and drain.

Heat the oil in a deep pot, add in cumin seeds, fry until fragrant.

Add the onion, cook until translucent. Add the garlic, salt and tomato, cook until tomato turns soft.

Now mix in the chili powder and turmeric, stir for 1 minute.

Add in the rice and garbanzo, stir until well coated with spices.

Pour 2 cups water and bring to boil, cook  until water has been evaporated.

Mix in garam masala, stir and cover the pot, cook for another 10 minutes using the lowest heat.

Fluff the rice with fork and garnish with cilantro at the time of serving.

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