Mint Chickpeas Pulao / Channa Pudina Pulao

I love to experiment a lot with rice as its a perfect lunch box item for my hubby. Yesterday I had boiled black chickpeas without any idea of what to make from it. After a bit of search in the internet I got a recipe for chickpeas pulao but the idea of the twist with mint and coconut was from my new friend in London. Rupa thanks for the idea we all loved the flavour. Its quick and easy with full of flavours.

 Ingredients:

1. 1 cup Rice
2. 2 cups Water
3. 1/2 Cup soaked and boiled Black Chickpeas / kala Channa
4. 1 Onion chopped
5. 1 teaspoon Channa Masala
6. 1 teaspoon Chilli powder
7. 1 tablespoon Ghee
8. Salt to taste

To Temper:

1. 2 teaspoon Oil
2. 1 teasoon Ghee
3. 1/2 inch two Cinnamon
4. 2 Cloves
5. 1 Cardmom
6. 1 Star Anise

To Grind:

1. 1 Fist full of mint leaves
2. 1 teaspoon Ginger-Garlic paste (you can make fresh also)
3. 1/4 Cup grated Coconut (fresh or dry anything is fine. I used fresh)

Direction:

• In a cooker (rice cooker/heavy bottom pan, I used rice cooker) heat oil and ghee together, add the to temper items in the list.
• Once aroma starts coming add onions and sauté till golden brown.
• Add masala paste, channa masala powder , chilli powder give a quick mix and add boiled kala channa and cook for two minutes.
• Add washed rice and two cups of water, salt and mix well cover and cook.
• Once the rice is done add ghee and fluff it up. Serve hot.

Note: If you are using pressure cooker then cook up to 2 whistles.