Aachari Chana Pulao Recipe

A large portion of us have regularly consumed achaaris sauce. Anyhow here's a fascinating dish that I ran into at dhaba while I was in Punjab. Achaaris flavors, for example, saunf, rai, methi, kalongi and elaichi are joined with some fine since a long time ago grained rice some kabuli chana to structure a profoundly flavourful and fragrant pulao. The Punjabi garam masala structures a significant part as it gives incredible taste to the dish. The mango pickle glue utilized within the pulao is the thing that I accept was the mystery part behind the delectable planning. So proceed serve your family some of this compelling pulao.

Aachari Chana Pulao

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4. 

Fixings

• 2 tbsp Aam ka Achaar 
• 1/4 glasses since a long time ago grained rice (basmati) 
• 2 tbsp ghee 
• 1 tsp fennel seeds (saunf) 
• 1 tsp mustard seeds ( rai/ sarson) 
• 1 tsp fenugreek (methi) seeds 
• 1 tsp nigella seeds (kalonji) 
• 2 dark cardamoms (badi elaichi) 
• 1/2 tsp cumin seeds (jeera) 
• 1/2 tsp asafoetida (hing) 
• 1/2 glass cut onions 
• 1 tsp ginger-garlic (adrak-lehsun) glue 
• 1/2 glass splashed and bubbled kabuli chana (white chick peas) 
• 1/2 tsp turmeric powder (haldi) 
• 1/2 tsp bean stew powder 
• 1/2 tsp garam masala 
• salt to taste

Technique

• Mix the mango pickle in a blender to a coarse glue. Keep aside. 
• Clean, wash and douse the rice for 10 minutes. Empty and keep aside. 
• Put 2½ glasses of water to bubble. 
• Heat the ghee in a weight cooker, include the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, huge cardamoms, cumin seeds and asafoetida. 
• At the point when the seeds crackle, include the onions and sauté till they turn translucent. 
• Include the ginger-garlic glue, kabuli chana, turmeric powder, bea stew powder, Punjabi garam masala, salt and the arranged pickle glue and sauté for 2 minutes. 
• Include the rice and sauté for 2 more minutes. 
• Include the boiling hot water and weight cook for 2 shrieks. 
• Permit the steam to escape before opening the top. 
• Separate each one grain of rice delicately with a fork. 
• Serve hot.