Kabuli Chana Pulao

STEP 1: PREPPING THE RICE:
Firstly, wash the Basmati rice thoroughly and for 15 minutes soak them in water.

STEP 2: TEMPERING THE SEASONINGS:
Take a heavy-bottomed pan and heat oil. Once the oil is heated, add fennel, nigella seeds, cumin seeds, hing, mustard seeds, fenugreek seeds. Let all these seeds crackle in hot oil.

STEP 3: TIME TO COOK THE AROMATICS AND ONIONS:
Now, add all the aromatics, i.e., bay leaf, cardamoms, and cinnamon. For a few seconds, fry them in oil. Afterward, add sliced onions and fry them until they become slightly brown. After frying the onion, add ginger and garlic paste. Stir continuously and cook for ½ minute.

STEP 4: ADD THE REST OF THE CONSTITUENTS:
At this step, add all the remaining ingredients, i.e., cubed potatoes, diced carrots, cauliflower florets, and salt. Occasionally stir and cook for two minutes. Next, add tomatoes, chili powder, and turmeric and further cook for a minute or two. After that, add soaked rice with two cups of water in the pan. Also, add the other remaining flavorings, i.e., Kasuri methi and garam masala. Give this concoction a quick stir.

STEP 5: COOKING OF THE RICE:
Boil the rice and upon boiling of the rice, reduce the flame of the stove, then cover the pan and cook the rice until all the water is absorbed in the rice and the rice becomes soft. Switch off the flame and fluff up the rice by using a fork. Serve the chana pulao hot after garnishing it with chopped coriander.

SUGGESTIONS FOR SERVING KABULI CHANA PULAO:

You can serve chana pulao on its own or pair it up with either simple vegetable raita or a plain yogurt seasoned with powdered cumin and salt.