Hara Masala Channa Pulao

Ingredients

• 7.5 Garlic (cloves (7-8 cloves))
• 2 inch Ginger (sliced piece)
• 4.5 Green chillies (thin) (4-5 chillies)
• 2 Green chillies (thick)
• 1 handful Fresh coriander
• 1 handful Mint leaves
• 1 tbsp Iodized Himalayan pink salt (or to taste; for boiling rice)
• 1 Bay leaf (for boiling rice)
• 1 blade Mace (for boiling rice)
• 750 g Sella Rice (soaked for 1 hour)
• 0.5 cup Desi ghee (clarified butter)
• 1 large Onion (sliced)
• 1 Bay leaf (for masala)
• 1 Cinnamon stick
• 1 tsp Cumin seeds
• 0.5 tsp Black peppercorns
• 2 Black cardamoms
• 3.5 Cloves (3-4 cloves)
• 2 Star anise
• 22.5 Curry leaves (20-25 leaves)
• 1 large Tomato
• 0.5 cup Yogurt (whisked)
• 1 tbsp Fennel powder
• 0.5 tbsp Red chilli (crushed)
• 1 tsp Cumin powder
• 1 tsp Garam masala powder
• 1 tbsp Coriander seeds (roasted & crushed)
• 1 tsp Iodized Himalayan pink salt (or to taste; for masala)
• 2 cup White chickpeas (boiled)
• 2 cup Water (preferably chickpea water; divided)
• 1 Chicken cube
• 1 tbsp Lemon juice
• 0.25 cup Desi ghee (melted; for topping)
• 0.33 cup Fried onion (for topping)
• 2 Green chillies (slitted; for topping)
• Ginger (julienne; for topping)

Steps

1. 1

   In a blender or mortar and pestle, combine garlic cloves, sliced ginger, thin green chillies, thick green chillies, fresh coriander, and mint leaves. Grind into a coarse green paste (Hara Masala) and set aside.

2. 2

   In a large pot, bring water to a boil with 1 tablespoon of salt, 1 bay leaf, and 1 blade of mace. Add the soaked Sella rice and boil until the rice is 70-80% cooked. Drain and set aside.

3. 3

   In a separate large pot or wok, heat 1/2 cup of desi ghee. Add the sliced onion and sauté until translucent.

4. 4

   Add the whole spices: 1 bay leaf, cinnamon stick, cumin seeds, black peppercorns, black cardamoms, cloves, star anise, and curry leaves. Sauté until fragrant.

5. 5

   Add the prepared green masala paste and mix well. Sauté for 1-2 minutes.

6. 6

   Add the sliced tomato and whisked yogurt. Cook until the tomatoes soften.

7. 7

   Stir in the ground spices: fennel powder, crushed red chilli, cumin powder, garam masala powder, crushed coriander seeds, and 1 teaspoon of salt.

8. 8

   Add the boiled white chickpeas and 1 cup of chickpea water. Mix well and cook for a few minutes until the oil separates.

9. 9

   Add the chicken cube, lemon juice, and the second cup of chickpea water. Bring to a simmer.

10. 10

    Layer the partially boiled rice over the chickpea masala base.

11. 11

    Top the rice with 1/4 cup of melted desi ghee, fried onions, slitted green chillies, and ginger julienne.

12. 12

    Cover the pot tightly and cook on low heat (dum) for 8-10 minutes until the rice is fully tender and aromatic.

13. 13

    Gently fluff the rice and serve hot.

Notes

Using the water from boiling the chickpeas (chickpea stock) adds significantly more flavor to the rice than plain water. Sella rice is recommended for its ability to stay firm and separate during the steaming process.

Nutrition per serving

• main
• pulao
• chickpeas
• one-pot
• vegetarian
• lunch
• dinner
• spicy