Channa/Chick peas Pulav

My DH told me once they had a super channa biryani at his office lunch.I have seen many recipes online but never had the itch to try it though until recently.Ever since i tried it I make it atleast once a week because its so easy to pack off in lunch boxes and most importantly my LM loves her pulses and chickpeas are her fave!

This is just a quick mix and toss ready to go rice.I feel working with pulses are so easy as much health they can impart too.Suddenly as  I write this I'm thinking if this should be called pulao or biryani?Whats the difference anyone who knows pls let me know.

You can just pack it off with a raita and some fried potato or bhindis and it tastes super good.

You need
Cooked rice 2 cups(basmati or normal rice)
Cooked chick peas 1 cup
Ghee 1 tablespoon
Whole spices - cardamom 3,cloves 4,cinnamon stick 2 small pieces
Fennel seeds/saunf - 1 tsp
Oil 1tablespoon
Onions 1 large
Tomato 2 medium
Ginger 1 inch piece chopped finely
Curry leaves 2 sprigs
Green chilli 1 slit
Coriander powder 1 n half tsp
Sambar powder 1 tsp
Salt to taste
Chopped coriander/cilantro leaves 2 tablespoons

• Heat oil in a pan, add the curry leaves, followed by whole spices, and fennel seeds.
• Now add the green chilli and onions, let this fry well.Then add the ginger and allow to cook well.
• Add the tomato and allow to mash well add some water if needed to make a smooth paste like mix.
• Add the cooked chick peas and let it cook along with the tomato.
• Add the coriander powder and sambar powder along with salt and let it fry well for a minute.
• Add the cooked rice and mix well.
• Sprinkle some chopped coriander leaves just before serving.

• Serve hot with raita and bitter gourd pakodas and papads.

Sending this to MLLA 60 hosted @ One Hot Stove which is Susan's event.