Black Chana Pulao (Pressure Cooker)

Ingredients

• 10⅝ cup oil
• 63¾ onions · thinly sliced
• Whole garam masala
• 21¼ tbsp ginger · garlic & green chilli paste
• 21¼ tomato · chopped
• 42½ cups boiled black chickpeas · black chana
• Salt to taste
• 63¾ cups Sella rice, soaked for 8 hours · for best results
• 21¼ chicken stock cube
• Green and red chillies · optional
• 53⅛ cups water
• 10⅝ cup yogurt
• A pinch of Zarda food colour · optional
• Lemon slices
• Fresh coriander leaves

Instructions

1. Heat ½ cup oil in a pressure cooker and fry the sliced onions until golden brown.
2. Add the whole garam masala and ginger, garlic & green chilli paste. Sauté for 1 minute.
3. Add the chopped tomato and cook until soft.
4. Add the boiled black chickpeas and mix well.
5. Season with salt and crumble in the chicken stock cube.
6. Add the soaked Sella rice, green and red chillies, 2½ cups water, and ½ cup yogurt. Mix gently.
7. Close the pressure cooker and cook for 8-10 minutes:.
8. First 4 minutes on medium heat.
9. Then 4-6 minutes on low heat.
10. Release the pressure, then sprinkle a little Zarda food colour, add lemon slices and fresh coriander.
11. Cover and steam (dum) for 3 more minutes on low heat.
12. Fluff gently and serve hot.