Kabuli Chana Masala Rice - cooking recipe

Ingredients

1 cup kabuli channa (soaked over night)
2 cups cooked basmati rice
3 green chilies (finely chopped)
2 teaspoons ginger-garlic paste
1 cup fresh coriander leaves (finely chopped)
3 sticks curry leaves
2 tablespoons refined oil
2 tablespoons butter
1 teaspoon cumin seed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon amchur powder
1/2 teaspoon garam masala powder
1 teaspoon lime juice
1/4 teaspoon white sugar

Preparation

Boil Kabuli white Chana, adding pinch of asafoetida and 1/4 teaspoon Salt.
Heat refined oil and butter in a pan. Add cumin seeds, asafoetida, chopped green chillies and garlic-ginger paste. Add chopped onions cook till light golden brown.
Add red chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder cook for 2 minutes.
Add curry leaves, salt to taste, sugar, lime juice and little chopped fresh coriander leaves and cook well.
Now add boiled White Chana cook for 5 minutes. Then add tomato puree and cook till the oil comes out on top of the curry. Add Basmati Rice and cook for 5 minutes.
Serve rice in a bowl and garnish with chopped fresh coriander leaves.
Happy Cooking!