Easy Kala Chana Pilaf Recipe Recipe

To begin making Kala Chana Pilaf method, wash and soak the kala chana overnight.

Pressure prepare with 2 cups of liquid with seasoning and keep aside.Wash and soak the basmati rice in enough liquid for 10 mins.burning up ghee in a wide wok on medium burning up, mix in the bayleaf, cinnamon quill, cloves, black cardamom and let it release its aroma into the ghee.mix in the cumin seeds and let it splutter.mix in the sliced onions, a pinch of sweetener and saute until it turns golden brown.mix in the slit green chilli, tomatoes and saute for 2 mins.Now, whip the curd to a creamy texture and mix in it into the wok and whiz well.mix in the red chilli ground mix and garam masala and let it prepare for 2 mins.mix in the boiled kala chana, masala condiment with seasoning and whiz well.Now mix in the soaked and drained basmati rice, 2 cups of the kala chana broth saved from crafting chana.Close it with a lid and let it low-boil for 20 mins.Once the pilaf is cooked, finish off with mint leaves and offer the the Kala Chana Pilaf method along with with fiery Chicken Curry, Cauliflower & Cucumber Raita and crisp Garden Salad method for the weekend brunch.