Authentic Kabuli Chana Mushroom Pulav

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There are many varieties of Pulav’s one can make but what makes this a special is the mushrooms are cooked with chick peas(kabuli Channa) along with few other vegetables .This legume is rich in protein  and it's also the legume which is cultivated very early compared to any other of it's kind. 

This legume almost shaped like a wrinkled hazelnut with the nutty flavour. 

It helps on keep the blood sugar under check also due to its high fibre content diabetics can also consume this a good portion in their regular diet and it will give you a stomach full feel so that you don't land up eating more. 

The Protein content is high  as we all know so for a vegteriance this the best food to take care of protein intake. 

I always have had this cravings for authentic biryanis and pulavs not to be surprised  as I had spent  most of my career in Hyderabad so I love to try different combinations on these line. 

Today I am going to share a very simple authentic Pulav preparation made using chick peas (kabuli chana)  with mushrooms . Let's get started. 

Cuisine: main course 

Preparation time: 20 minutes 

Cooking time: 40 minutes 

Serve: 4

Ingredients:

Chick peas (kabuli Chana) boiled 1 cups

Mushroom :8 nos

Onions : 2

Green chilles:   4 slit

Ginger garlic paste: 2 tsp

Mint(pudina):  1 cup

Coriander leaves : chopped 1 cup

Cardamom green: 4

Cloves:       6

Cinamon:1 string 

Jeera: 1tsp

Curds:  1 cup 

Salt: As per taste

How to prepare? 

I always keep things simple even in cooking so avoid adding too many spices for the main ingredient flavour here its (chick peas and mushrooms)  to go away from the flavours getting mixed with other spices. 

Soak basmati rice for 20 minutes, then wash it, half cook it and keep aside. 

Take a pan add oil and little ghee together temper jeera, cinnamon sticks and bay leaves, sorte it for few minutes for the flavours to get inside the oil. 

Add onion, ginger garlic paste, chopped green chillies, chopped Purina sorte more. 

Most Pulav are white in colour but if you wish to add little turmeric it's full your choice but the colour of the Pulav will change to slightly golden. 

I personally add turmeric as its an antiseptic too. So add a pinch of turmeric cook till raw smell from the ginger garlic paste goes away. 

Also ensure when you sorte onions keep frying till it turns slightly golden because the favour of the Pulav will purely depends up on the fried onions, Pudina, cardamom and cloves.

It's time now to add cooked chick peas and mushrooms. Generally mushrooms take less time to cook due to its high water content so sorte for sometime.. By now the gravy is ready. 

There are different ways to cook Pulav, directly you can cook along with spices and rice together in a pan or pressure cooker or you can cook them separately and layer it in a heavy bottom and give Dum.. It's a slow cooking process and it gives a different flavour and taste all together... 

I prefer cooking second way which is the slow cooking process cooking rice and gravy separate as here I can ensure my pulav don't go mashy due to even little more water content with if I cook it in pressure cooker where here I can be assured that my pulav stays grainy. 

Take a heavy bottom pan either u can layer the rice and gravy or gentle give a little mix and give a Dum by covering it with lid and keep a heavy substance on top for the steam not to go away.

Let it cook for 30 minutes also this way then turn off the stove. Now the flavourful, delicious chick peas mushroom pulav is ready to be served with any raitas like  onion, tomato's, carrots, cucumber, beetroot etc.