• 3 cups basmati rice (soaked in water for at least 1/2 an hour)
• 1 (15 ounce) can chickpeas (Safaid Chanay) or 1 (15 ounce) can garbanzo beans (Safaid Chanay)
• 1 cup oil
• 1 medium onion (sliced)
• 3 teaspoons cumin seeds (zeera)
• 1 teaspoon ginger-garlic paste (Lehsan Adrak)
• 3 teaspoons salt
• 2 teaspoons red chili powder
• 3 black cardamom pods (bari elaichi)
• 1 teaspoon clove (laung)
• 2 cinnamon sticks (Dalchini)
• 1 1/2 cups yogurt
• 3 teaspoons anise seed (saunf)
• 1 teaspoon garam masala powder
• 3 1/2 cups water

Heat oil in a pan & fry onions till they turn golden brown.

Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds.

Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.

Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.

Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat.

(Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.

Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.

Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done. Serve it your favorite chutney or raita.

by Pak101.com (few years ago!) / 1816 views