Kabuli Pulao | Channa Pulao ~ Easy Kids Lunch Box Recipe

For the final day of Healthy lunches, I made this Kabuli Pulao for Konda's Lunch Box. This was different from the Channa Pulao that I have already. The difference in this is the addition of fresh Pomegranate seeds which gave a nice tart taste to the rice.

Since I was going to pair it with just Onion Raitha, I added more chilies and chili flakes as well to get a spicy food. Konda eats spicy food these days, so it wasn't a problem. Else you might have to reduce the green chilies and chili flakes.

Sending this to PJ, who is hosting my Kid's Delight Event, themed on Healthy Lunch Box Recipes.



 











Kabuli Pulao

Ingredients Needed

Rice - 2 cups
Kabuli channa - 1 cup
Cooking Oil - 3 tsp
Ginger Garlic paste - 3/4 tsp
Onion - 2 medium
Tomatoes - 2 medium
Curds / Yoghurt - 2 tbsp
Green Chili - 2 long
Red Chili Flakes - 1/2 tsp
Pomegranate seeds fresh - 3 tbsp
Salt to taste
Coriander Leaves fresh - handful

Whole Spice

Clove - 2
Cinnamon - 2"
Cardomon - 2
Bay Leaf - 1 long
Star Anise - 1

How to make Kabuli Pulao

Soak channa over night and pressure cook till tender.

Wash and soak the rice in water for 15 - 20 mins

In a pressure cooker, heat oil, add all the whole spices. Then saute onion juliennes  add ginger garlic paste, chopped green chilies along with coriander leaves. Saute for a while.

Next add chopped tomatoes and add salt, chili flakes. Simmer for the tomatoes to turn soft.When the tomatoes are soft, add the fresh pomegranate seeds, curds. Allow the mix to get cooked for few minutes.

Drain the water from boiled channa, add to the cooker and saute well. Next add the drained rice and combine everything well.

Now measure water to 4 cups, the water from the channa can be used along with regular water. Bring to boil and then adjust spice, cover with lid and cook for 2 -3 whistles,

Let the pressure fall, before checking the rice.

Serve with Onion Raitha.




Notes:

After cooking, the juice of the fresh seeds were adsorbed and only the seeds were left in the rice, that gave a nutty feel every time you bite into one. So instead you can crush the juice and use only that and discard the seeds.


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