Kabuli Chana Pulao with Kachumber Salad

Instructions

1. 1

   Prepare Chickpeas and Rice: Drain the overnight-soaked chickpeas. In a pressure cooker, cook the chickpeas with 3 cups of water and 1/2 tsp of salt for 4-5 whistles (about 15 minutes) until tender. Drain and set aside. Separately, drain the soaked basmati rice completely and set aside.

2. 2

   Sauté Aromatics: Heat ghee in a 3-liter or larger pressure cooker over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, green cardamoms, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.

3. 3

   Brown Onions and Cook Masala: Add the sliced onions and sauté for 6-8 minutes until they are golden brown. Add the ginger-garlic paste and slit green chilies, cooking for another minute until the raw aroma disappears. Then, add the chopped tomatoes and cook for 3-4 minutes until they soften.

4. 4

   Add Spices and Chickpeas: Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 1 minute until the oil begins to separate. Add the cooked chickpeas and mix well to coat them in the masala.

5. 5

   Combine and Pressure Cook: Gently add the drained basmati rice to the cooker. Stir very gently for 30 seconds to mix without breaking the grains. Pour in 2.5 cups of water, the remaining salt (approx. 1.5 tsp), and garam masala. Give it a final gentle stir.

6. 6

   Cook and Rest: Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes. Do not quick release.

7. 7

   Garnish and Serve: Once the pressure has settled, open the lid. Drizzle the lemon juice over the rice and sprinkle with chopped coriander leaves. Gently fluff the pulao with a fork from the sides to separate the grains. Let it rest for 5 minutes before serving hot with your favorite raita or plain yogurt.