My lovely Readers! Today I am sharing my Rice or palao recipe with my lovely friend Shazzy of He chops she cooks.. Shazzy is from Malaysia and she recently introduces herself in the previous guest post she shared with me. She has shared with me the recipe of Nyonya Curry Mee. Her blog truly depicts her passion for cooking and her efforts for it. Now today I have done a guest post for her.
The delicious recipe which I have sent to Shazzy is a savory dish of rice :) Chickpeas Rice (Chana Palao).
Palao is basically a savory dish that is combined with some of the ingredients like, vegetables, mutton, chicken; beef curry, or even beans curry and cooked all together with rice.
Chick peas rice/ Palao is an excellent, exotic & mouthwatering dish and is my today's guest post for Shazzy. It is one of my homes favorite. It's a totally balanced savory meal that can be eaten alone or can be had with kebabs/raita. Spices can also be adjusted acc to ur taste. This dish is actually a yummacious meal with the natural energetic essence of chick peas that makes it excellently delicious.
2 cup Rice (soaked in water for 20-30 min)
1 cup Chickpeas (boiled)
2 Onion, sliced
1/2 Cup Oil
2 Stalk Green Chili, chopped
1 Tsp. Garlic Paste
2 Tomato, chopped
1/4 tsp Turmeric Powder
1 1/2 ts[ Salt, to taste
1 1/2 tsp. Cumin Seeds (Zeera)
2-3 Black Peppercorn
2- 3 Cinnamon sticks (daar cheeni)
3 Clove (Long)
1 Cardamom pods
Few of Coriander & Mint leaves
3- 4 Stalk Dried Red chili
2 Curry leaves
3 1/2 cup Water/Stock
First of all take a pan, heat oil, and add the whole spices, let them splutter. Next add the chopped onions. Fry them, until onions turn golden brown.
Then add garlic paste, followed by tomatoes and all other spices. Fry until oil separates. Next add boiled chickpeas. Stir & fry the chickpeas for few minutes. Now, add green chilies, chopped coriander & mint leaves.
Then add 3 n 1/2 glasses of water into the above gravy & let it boil. When the water starts boiling, drain the soaked rice, and add them in boiling water. Stir gently, to avoid rice from breaking. Let it cook on high heat for few minutes & then lower the heat to medium.
Check the salt in water & feel for the saltiness. If it is just alright then it means the salt is too little. Add more salt until u feel the salt in water is bit more than required, because rice will need and absorb the salt too :)
Cover the pan & let the rice cook on medium heat, until water diminishes. Stir in between.
When all the water from the rice is dried up, lower the heat, seal the pan with a wet towel on the pan's cover, and keep it for 10 minutes. And here u gooo.. chickpeas rice or palao is readdyy :)
Serve with shami kebab, raita & salad! Enjoy.... :P
Some of the dishes that are made of rice, and I have discussed are:
Sending to Rice Up with Sweet or Spices