Sunday, November 30, 2008

Channa Pulao with Spinach

This recipe I tried from "Marina Mornings" given by Samina Jalil, turned out to be great. Thanks Samina. This one is a real keeper and a crowd pleaser too. Photos will be updated in near future......until then can't wait to share with you all .......


Kabuli Channa/ Dried Chic-pea - 300 g (after boiled, measure)

Spinach - 1 bunch (leaves only, sauteed in 1tbsp ghee until wilted, keep aside, if there is water left then add it to electric cooker dish)

Golden Raisins - 1/4 cup (sauteed in ghee too)

Basmati Rice - 2 and 1/2 cups
Water - 3 + 3/4 cups

Deep fried Shallots - 3 tbsp

Whole Masalas - {Cardamom - 5 no (punch these to open)., Whole Cloves - 10 no., Cinnamon stick - 1 inch, Whole Black Pepper - 10 no.}

Ginger Garlic Paste - 3 tsp

Yoghurt - 1/2 cup
Garam masala powder - 1 tsp
Turmeric - 1/4 tsp

Oil - 3 tbsp
Water - 1/4 cup


1) Heat oil in a deep nonstick dish. Add whole masala fry until fragrant.

2) Add shallots, immediately add gg paste with 1/4th cup water (preventing from burning), fry until nicely fried. Add salt (2 and 1/2 tsp) and turmeric, stir well.

3) Add drained Chick-pea to it, fry for few sec. Remove from heat and immediately follow point 4.

4) Add yoghurt stir well and return it to heat, add garam masala powder too and keep stirring, keep lid on for few mins, mean while follow point 5.

5) Wash basmati rice 3 times, when water evaporates in point 4 add drained rice to it and stir gently until water evaporates.

6) Transfer this to electric cooker, add measured water, mix gently once and switch on.

7) In the last 5 mins, before it goes to switch off mode, top it up with sauteed spinach and raisins and keep covered.

8) Once it's goes to off mode, do not disturb it until 10 mins, remove the lid and wipe off the lid, do this way for every 10 mins, until you finished off 30 mins stand by.

9) Once finished mix it up with fork and serve.

Serve with Raita and Boiled Egg (sliced round) if you wish, next bet would be Paneer dishes, it tasted great just as it is.


Soak Chick-pea over night and boil these in pressure cooker until cooked well, but still retains it's shape.

I bought deep fried shallots 500g pack for 4$ from Toops in NZ well worth it.

Use Kohinoor Basmati.

Rice Bran oil is best for this dish. Can use 1/2 oil + 1/2 ghee for this dish.

Instead of Turmeric try adding yellow color which is mixed in little milk, add this before while adding spinach and sultanas, to give that Biriyani look.


Kabuli Channa = Senagalu (Telugu word)

© 2008 by Rajani Rayudu


Sunshinemom said...

Waiting for the picture! The recipe sounds tasty:)

Rajani Rayudu said...


It is very tasty, I should have taken the pictures. It might take one month for me to take the pictures as I am planning to make when my friends are visiting at that time. Instead of turmeric you can add yellow color too to give that biriyani look.


Anonymous said...

Hi, I just checked your 'cabbage pappu' really looks easy, will try that soon.

Rajani Rayudu said...

Hi Sabita,

Yup, let me know thanks.


chinni said...

Hi rajani,tried this and it came out very well,thaks yaar for ur mouth watering recipes,and my next try is ur chicken pulao....cheers

Rajani Rayudu said...

Hi Chinni,

Thanks for your feed back. I am glad you enjoyed it.
Waiting for your pulao feed back :-)


sandy said...

hi rajini

can you tell how long i will take for the chole to get cooked?
how many whistles in th cooker?

Rajani Rayudu said...

Hi Sandy,

Probably 3 whsitles may be. It is better to check after few whistles. it should retains it's shape but not mushy so always go with less whistles and see.