Palak Channa Pulao

Milk Rice

Ingredients:

Basmati Rice - 1 1/4 cups

Cloves  -3

Cardamom - 2 (optional)

Bay leaf  - 1

Cinnamon - 1 stick

Low fat milk - 1 cup

Salt to taste

Method:

Clean, wash and soak the rice in water. Drain and keep aside.

Put the milk to boil along with 1 cup of water.

Combine together all the ingredients including the milk-water mixture and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork.

Keep it separate.

Palak Channa Pulao

Ingredients:

Onions - 1/2 cup, sliced 

Ginger-Garlic paste - 1 tsp

Capsicum - 1/2 cup, chopped

Tomatoes - 1/2 cup, chopped

Spinach (Palak) - 1/2 cup, chopped

Turmeric Powder - 1/2 tsp

Chili Powder - 1 tsp

Coriander - Cumin seeds - 1/2 tsp each

Salt to taste
Kala Channa (Black) - 1 cup, soaked and cooked

Milk Rice - 2 1/2 cups

Corainder Leaves - 2 tbspns, chopped for garnishing

Method:

Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast while stirring continuously, till they turn light brown in color. Sprinkle a little water if the mixture starts burning.

Add the ginger-garlic paste, capsicum and tomatoes and dry roast on a medium flame for 3 to 4 minutes while stirring continuously.

Lower the flame, add the spinach, turmeric powder, chilli powder, coriander-cumin seed powder, salt and 2 tablespoons of water and heat for 1 to 2 more minutes.

Add the chana and milk rice, mix gently and cook for another 3 to 4 minutes.

Serve hot garnished with coriander.

Recipe Courtesy: Tarla Dalal