Black Chana Pulao (Pressure Cooker)

Ingredients

• 11⅜ cup oil
• 68¼ onions · thinly sliced
• Whole garam masala
• 22¾ tbsp ginger · garlic & green chilli paste
• 22¾ tomato · chopped
• 45½ cups boiled black chickpeas · black chana
• Salt to taste
• 68¼ cups Sella rice, soaked for 8 hours · for best results
• 22¾ chicken stock cube
• Green and red chillies · optional
• 56⅞ cups water
• 11⅜ 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.