Prep.15 min, Cooking time 10 min., for 2 persons
Ghee 1 tbsp
Tamal patra (Cinnamon Leaf / Tej Patta) 2
Mustard Seeds 1 ts
Cumin Seeds 1 ts
Variyali (Fennel Seeds) 1 ts
Kalonji (Black Cumin Seeds) ½ ts
Methi (Fenugreek Seeds) 1 ts
Hing (Asafoetida Powder) Pinch
Onion chopped 1
Green Chilli chopped 1
Ginger Garlic Paste 1 tbsp
Turmeric Powder ½ ts
Garam Masala 1 ts
Salt to taste
Chhole Chana (White Chick Peas) boiled ½ cup
Curd / Yoghurt Plain ½ cup
Red Chilli Powder 1 ts
Aachar Masalo (Pickle Masala) 1 tbsp
Aachar (Pickle) 1 tbsp
Rice 1 cup
Fresh Mint Leaves ground 1 tbsp
Heat the Ghee in a pan. Temper Cinnamon Leaf, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Fenugreek Seeds, Fennel Seeds, Black Cumin Seeds in the Ghee.
Add Onion, Green Chilli, Ginger Garlic Paste and mix well on low flame.
Add Turmeric Powder, Garam masala, Salt and mix well.
Add boiled Chholay Chana and mix well on low flame.
Take a curd in a small bowl. Mix Red Chilli Powder, Pickle Masala and Pickle with curd and add it in the pan.
Add Rice in the pan. Add water and Fresh Mint Leaves and boil on medium flame until rice is cooked well.
Sprinkle little Pickle Masala and serve fresh and hot.
Enjoy Pickled Chholay Pilau.