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Title: Chana Pulao (Spiced Chickpeas & Rice Pilaf) PT 2
Categories: Indian
Yield: 3 Servings

See part 1

Next, drain & discard all the water from the soaking rice and add
soaked rice and chickpeas to the pot. Do not stir. Measure and add
the required quantity of stock (reserved from boiling chickpeas) to
the pot. The quantity of stock added should be added as required by
your variety of rice. (My rice variety cooks in 2:1 ratio of rice to
water, I add 2 tb extra stock.) (In case you are using canned
chickpeas, add chicken/vegetable stock or plain water).

Once you have added the water, check and adjust the salt of the liquid
(normally it should be little extra salty at the beginning since the
rice will soak up the stock). Also add crushed kasuri methi too.
Gently stir now (else the soaked rice will break) and let the rice
soak in stock for another 15 minutes.

Once the rice has soaked, cover the pot with a lid and bring to a
boil on high heat. Once boiling, reduce heat to low and let cook
covered for another 8 minutes. After 8 minutes, open the lid and add
the bell peppers to the pot and very lightly mix them in with the
help of a fork. Cover and let cook on low for another 2 minutes.
After this, put off the stove and let sit for atleast 15 minutes.

Open the lid and add the ghee (if using) along with cilantro, nuts (if
using), raisins (if using) on top and gently fluff the rice with fork.

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
chana-pulao-pomegranate-raita.txt>

Recipe by sanjuro

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