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
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.
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.