To start preparing the Kala Chana Pilaf recipe, wash and immerse the Kala Chana during the night. Pressure cooking with 2 cups of water with salt and keep aside.
Wash and dip the basmati rice in enough water for 10 minutes.
Heat the gi in a large pan over medium heat, add the bay, the brush, the cloves, the black cardamom and let it release its aroma in clarified butter.
Add the cumin seeds and let it splash.
Add the sliced onions, a pinch of sugar and brown until it becomes golden brown.
Add the green chilli chilli, the tomatoes and brown for 2 minutes.
Now, beat the curd on a smooth consistency and add it to the pan and mix well.
Add the red pepper powder and Garam Masala and cook it for 2 minutes.
Add the Kala Chana boiled, season with salt and mix well.
Now add the basmati rice soaked and drained, 2 cups of the Chana di Kala broth saved from the cooking of Chana.
Close it with a lid and let it simmer for 20 minutes.
Once the Pilaf is cooked, garnish with mint leaves and serve the Kala Chana Pilaf recipe together with a spicy chicken curry, cauliflower and cucumber Raita and fresh garden salad recipe for weekend brunch.
