To begin with the Pakistani chickpeas pulao with sweet hot onion chutney, firstly dip the peas for an hour. Cook chickpeas in a pressure cooker With water for 3 whistles. Drain the water from the cooked chickpeas, mix the salt and keep it aside.
On the other hand, dip the basmati rice for 30 minutes.
In a pan with medium pan/pressure, heat the oil over medium heat. Add onions, cinnamon, cloves, cardamom, bay leaf and onion. Climb the onion until it becomes soft and transparent.
Once the onions are cooked, add the ginger garlic paste and mix well. Add cooked chickpeas, red chilli pepper, turmeric powder, coriander powder, cumin powder and mix everything correctly. Cook for about a minute.
After a minute, add the soaked basmati rice and the amount of water required. Cover and cook until the water is drained and the rice is well cooked. In case of use of the pressure cooker, cook over medium heat for 2 whistles. Garnish it with coriander.
The next step is to make the hot onion cherny dessert. First, immerse the red chillies in a cup of hot water for 10 minutes and keep it aside.
In the meantime, heat the oil in a pan And add onions. Add the required quantity of salt.
Go up to when the onions become slightly brown. Once golden, remove from the hob and keep them aside.
Cut the dates finely. It is good to immerse the dates in the water for 10 minutes so that it can be easily cut.
Drain the water from the chillies. Macing the chopped dates and chillies in a mixer for about 5 minutes. Add the onion mixture and grinds to a fine -fine pasta in a grinder for mixer And Chutney is ready to be served.
Serve the Pakistani chickpeas pulao with sweet onion chutney sweet, Burani Raita and a roast papad for a delicious meal.
