Achari Chana Pulao

Ingredients

• Oil/ghee 1/2 cup
• Green cardamoms 4
• Cloves 4-5
• Cumin seeds 1/2 tsp
• Cinnamon sticks 2
• Black peppercorns 1/2 tsp
• Onion 1 big, chopped
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Potatoes 2, cut into chunks
• Salt to taste
• Red chili powder to taste
• Turmeric powder 3/4 tsp
• Garam masala 1.5 tsp
• Mixed achaar 2-3 tbsp (I used shan)
• Chickpeas 1.5 cup, soaked in water overnight with 1/4 tsp baking soda)
• Rice 2 cups (soaked in water for 1 hour)
• Green chilies 3-4
• Chopped fresh coriander a handful

Preparation

1. Drain water from the chickpeas and wash them. Drain and add to the pressure cooker.
2. Add 1/2 tsp salt and enough water to just cover the chickpeas. Pressure cook for 3-4 whistles on medium flame.
3. Heat desi ghee in a cooking pot and add whole spices. Saute for a minute.
4. Add chopped onion. Saute until onions are soft.
5. Add ginger and garlic paste and saute until the onions start to turn golden.
6. Add potatoes and cook on low, covered, until potatoes are 80% cooked.
7. Add chili powder, turmeric powder and garam masala and shan mixed pickle. Give a mix and add drained chick peas. Now measure chickpea water and add to the potato chickpea mixture. Use water if necessary to add for the rice. We need 4 cups of liquid for 2 cups of rice.
8. Add drained rice. Give a stir and adjust salt.
9. Allow to rice to cook on medium to high until the liquid has been absorbed completely by rice.
10. Top with chopped coriander and green chilies. Give a gentle stir.
11. Cover and put on dum for 10-12 minutes.
12. Serve with your favourite raita.
13. Enjoy!