I often make this chana pilaf when I make Black chickpeas gravy a day before. Not only I relish this on day one with roti/parathas but also make full use of it by preparing it in form of pilaf to add the variety. It saves my cooking time .The best part of this rice based dish is that it is not only nutritious with the addition of chickpeas, but due to it's colour , it is attractive to children.
Hope all of you like the look of it. Would be even more happy if you could send me your feedback after you have prepared it in your homes.
To know how to make Black Chana Gravy click here. Dry up the gravy on low flame as we don't need the gravy. Keep aside.
1 cup Basmati Rice (rinse the bastmati rice and soak for 20 minutes)
1 big Onion, cut into thin slices
1 tbsp Ginger-Garlic-Green chilly paste
1/4 cup Tomato paste
1 inch Cinnamon stick
2 Green cardamom
1 Bay leaf
1 Black cardamom
1 tsp Turmeric powder
1 tsp Kashmiri red chilly powder
2 Green chillies, chopped (you can skip this if you have child at home)
2 cups Water
Oil (I used 3 tbsp)
Heat oil in a kadai on low flame, add bay leaf, cardamoms, cinnamon, cloves and fry for one minute. Add onions and keep stirring till it becomes transparent. Add ginger-garlic-chilly paste and fry for a minute. Add turmeric powder, red chilly powder and tomato paste and fry till the oil starts separating. Drain the water from rice and add into the pan. Mix well.
Fry this for 2 minutes (if you are adding green chilles add it now) and add the left over chana into the kadai along with 2 cups of water. Mix well after adding salt (do remember left over chana had salt in it) so check after seasoning. Let the first boil come, then cover and cook for 12-15 minutes or till the rice is done. Serve this nutritious pilaf with raita of your choice.