Garam masala
is one of the most commonly used spice mix, and home made is way batter then
ready-made store brought .
Ingredients:
1 tsp cumin seeds
3 tbsp coriander seeds
1 tbsp whole black pepper
3 whole black cardamoms
1 tsp cloves
1 stick cinnamon
1 bay leave optional
4 tsp white cumin
1/2 tsp nutmeg and mace crushed
Method:
Put all the spices and an electric
grinder and grind them into fine powder.
Store it in airtight container.
Note:
Garam masala can be used in almost all
Pakistani savory meals. It has great medicinal properties, great flavor and
aroma especially in the rice and meat dishes or any curries.
Channa pulao is one of the most common rice served with meat in Peshawar . my mom and her mom was expert in the kind of
rice and the secret ingredient was there sun dried onion .after it dried and
then fried it give a very beautiful color and aroma .and off course the gram
masala and the beautiful chickpeas and raisins. And the big soft meat which
fork tender and melt In your mouth.
But
as many years I have been living in America I try it with fresh onion and it is
also very yummy .
So
here a go giving you my family old recipe for chana pulao
Chana
pulao
Ingredients:
2 cups long grain rice [sella rice] or
basmati rice
1/2-cup precooked or can chickpeas
½ cup raisins
Salt and pepper according to taste
3 black pepper corns
1 stick cinnamon
1tsp cumin seeds
1tsp garam masala
1 large cardamom
1 large onion thinly sliced
1 large tomato thinly sliced
4 tbsp canola oil
4 cups water or meat stock
large meat pieces to serve
with.
Method:
Wash
and soak the rice in water for 3
hours if you are not using sella rice
soak only for 15 minutes. Don’t soak basmati rice more then 15 minutes .now add
4-cups of water and chickpeas to a pot
and bring to boil low the flame and let it cook for 15 minutes then off the
flame and cover.
In a separate pot add oil and fry onion
until golden add tomatoes and salt and all and add all the spices except garam
masala and mash it with the back of the spoon .
And add the fry mixture and sprinkle garam masala cover and low the
flame and let the rice cook add raisins and let it cook until the water dries
and the rice cook completely fluff the rice with fork and serve with meat curry
and salad or Rita.
