CHANA MASALA RICE 2

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Ingerdients:

1: chickpeas 4 cups (soaked overnight & boiled, save the water about 2 cups) or (use 4 cans each weight 400g without drained)

2: rice 1 kg

3: bullet green chilli 4 (sliced)

4: ginger & garlic paste 2 tbsp

5: Ahmed mix achar 3 tbsp (heaped)

6: crushed red chilli 7 tsp

7: Chinese salt 2 tsp

8: turmeric 1/2 tsp

9: coriander powder 1 & 1/2 tbsp

10: cumin powder 1 & 1/2 tbsp

11: garam masala powder 1 & 1/2 tsp

12: salt 2 & 1/2 tsp

13: knorr chicken cubes 2 (mixed in 1/2 cup of hot water)

14: onions 2 large (finely sliced)

15: tomatoes 5 large (sliced)

16: oil 1 cup

17: dry fenugreek leaves 1/2 cup

Recipe:

1: soak the chickpeas overnight in water, then boil it in water till tender, keep a little water from the boiled chickpeas.

2: heat oil add onions, ginger & garlic paste, fry on high flame till gets dark golden colour.

3: now add tomatoes, achar, knorr cube mixed in water, cumin powder, coriander powder, salt, Chinese salt, garam masala powder, crushed red chilli, dry fenugreek leaves, green chilli, mix well and cook till the tomatoes reduce and oil comes on surface.

4: then add the chickpeas with the remaining water of boiled chickpeas, wait for a boil on high flame.

5: add the washed rice, water (this is how i measure water, the water should be 1 & 1/2"inch above the rice) or add water the way you prefer.

6: cover and cook on high flame till the water dries, then cover the lid with a tea towel, cook on high flame for 5 to 8 minutes, then on low flame simmer for 10 to 15 minutes.

7: serve hot with any Raita Or Chutney.

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