Cabbage & Chickpeas Pulao

Cabbage & Chickpeas Pulao

Ingredients :

• 2 cup basmati rice – soaked in water for 10 mins
• 1/2 cup white chick peas (kabuli channa) – soaked overnight in water
• 1/2 cup grated cabbage
• 1 medium sized onion
• 1 small tomato
• 4 green chilies – slit at the end
• 1/2 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 cup mint leaves
• 1/2 cup chopped coriander
• asofoetida – a pinch
• salt to taste
• 1 tsp lemon juice
• 1/2 tsp fennel seeds
• 4 cloves
• 1/2 cinnamon stick
• 1 star anise
• 1 bay leaf

Method :

• Pressure cook channa with 1 cup water for 3-4 whistles. Remove from the heat and allow to cool. Drain the water completely.
• Heat oil in a handi or pan. Tamper cloves, cinnamon, star anise, bay leaf and fennel seeds. Saute a while.
• Add chopped onions and green chilies. Fry for 2 mins. Add chopped tomatoes and mash the pulp.
• Add ginger-garlic paste, mint leaves and chopped coriander. Cook for few mins. Add grated cabbage and cooked channa.
• Saute a while. Add turmeric powder, asofoetida, coriander powder and 1/4 cup water. Cook it covered for 5 mins.
• Add 31/2 cup water and allow to boil. Add basmati rice, lemon juice and salt to taste.
• Mix well and cook it covered on medium flame for 15 mins. Garnish with chopped coriander and serve hot.