🥘Black Channa Masala Rice ✨

A wholesome, comforting, and flavor-packed one-pot dish that doubles as a complete meal. Pair it with protein-rich yogurt raita, and each serving delivers around 22g of protein — perfect for busy days when you need something hearty, quick, and nourishing.

(serves 2)

Ingredients

  • 👉½ cup black channa (soaked overnight)
  • 👉½ cup basmati rice (soaked 15 mins)
  • 👉1 onion
  • 👉2 small tomatoes
  • 👉4 garlic cloves
  • 👉1-inch piece ginger
  • 👉2 green chilies
  • 👉5–6 coriander stalks
  • 👉1 tsp chili powder
  • 👉1 tsp Kashmiri chili powder
  • 👉1 tsp coriander powder
  • 👉½ tsp garam masala
  • 👉Salt to taste
  • 👉1 cup water
  • 👉1 tsp kasuri methi
  • 👉1 tsp cumin seeds (jeera)
  • 👉1 tbsp oil


Method

  1.  Blend onion, tomatoes, garlic, ginger, chilies, and coriander stalks into a smooth paste.
  2. Heat oil in a pressure cooker, add cumin seeds, then stir in the prepared masala.
  3. Sauté for 2–3 minutes, stirring in intervals, until the raw aroma disappears.
  4. Add soaked black channa, soaked rice, coriander leaves, spices, and water. Mix well.
  5. Pressure cook on medium flame for 3–4 whistles.
  6. Once cooked, fluff gently — the rice will be slightly sticky compared to regular pulao.
Serve hot with raita or salad for a nutritious, high-protein meal. 🌿🍚

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