Black Chana Pulao (Pressure Cooker)

Ingredients

• 12⅜ cup oil
• 74¼ onions · thinly sliced
• Whole garam masala
• 24¾ tbsp ginger · garlic & green chilli paste
• 24¾ tomato · chopped
• 49½ cups boiled black chickpeas · black chana
• Salt to taste
• 74¼ cups Sella rice, soaked for 8 hours · for best results
• 24¾ chicken stock cube
• Green and red chillies · optional
• 61⅞ cups water
• 12⅜ 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.