Palak Channa Pulav


Basmati Rice – 1 Cup

Channa – 3/4 cup

Palak /Spinach – 1 cup (finely chopped)

Whole spices – cinnamon – 2 pieces, cloves – 3, Bayleaves – 2

Onion – 1

Tomato – 1/2

Turmeric – 1/2 tsp

Kashmiri chilli powder – 1/2 tsp

Channa masala – 1/2 tsp

Jeera – 1 tsp

Salt to taste

Oil – 3 tsp

Ghee – 3 tsp

To grind:

Onion – 1/2

Ginger – small piece

Garlic – 3 to 4 pods

Green chillies – 3


Cook the basmati rice with 1: 2 (rice : water ) ratio. The grains should be separate. spread it in a plate and cool it down so that the grains do not stick to each other. Pressure cook the channa (soaked overnight) for 3 whistles. Drain the water and keep it aside. In a mixie jar, add 1/2 onion, ginger, garlic and green chillies and grind to a paste. In a pan, add 3 tsp oil and 3 tsp ghee, add jeera, thinly sliced onion. Saute until it becomes transparent. Now add the ground paste and cook until it leaves the oil on top surface. Add tomato, saute until it becomes soft and mushy. Now add the finely chopped spinach/palak and cook for a minute or two. add 1/2 tsp turmeric, 1/2 tsp kashmiri chilli powder, 1/2 tsp channa masala and saute for a minute in low flame. Now add the pressure cooked channa and mix well. Add salt and mix well. Add the cooked rice and mix well. Close with a lid and simmer for 2 minutes. Leave it aside with the lid closed for few minutes so that the rice absorbs all the flavours in it. Serve with raita.

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