Pakistani Style Chanay Ka Pulao Chickpeas Garbanzo Beans Pilaf Recipes

PAKISTANI SPICY CHICKPEAS

Steps:

• In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
• Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
• Add in lemon juice and mix well; add onions and stir until they become soft.
• Remove from heat and place into a serving bowl; serve immediately.

PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)

Steps:

• Heat oil in a pan & fry onions till they turn golden brown.
• Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
• Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
• Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
• Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
• Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
• Serve it your favorite chutney or raita.
• Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.

PAKISTANI PULAO RECIPE BY TASTY

Steps:

• Fry onions in a shallow skillet until light brown. Set aside a few bits for garnishing and once the remaining is golden brown, add When the onion turns golden brown add chicken and fry until golden.
• To this, add ginger and garlic and saute. Once combined, add salt, cumin seed, coriander seed, chili flakes and turmeric. Once the oil starts to appear along the top, add 1 cup water and let boil.
• To this, add green chilies and mint leaves. Then add the soaked rice in the pot once the quantity of water is enough for the rice to get cooked. Cook on high flame until the water is reduced.
• Cover the lid and let the rice cook on low flame for about 15 minutes.
• Serve warm alongside fresh vegetables and yogurt.