Chana Masala Rice Recipe

Chana Masala Rice

How many times have we thought that rice is a gift? We use it for sacred purposes but we can also "channa masala rice" when the urge to eat is constantly ringing! It is a grain that is about 98% edible. In India, basmati, Patna, or clay-colored rice everyone knows about but it's as accessible as Italian rice and sticky rice popular in Chinese and Japanese cuisine.

Prep Time: 8-10 hours

Cook time: 16-20 minutes
Serve: 4
Level Of Cooking: Easy
Taste: Spicy
Ingredients for Chana Masala Rice Recipe
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1. Cooked rice 2 cups
2. Black Bengal gram (kala chana) 2 cups
3. Ghee 2 tablespoons
4. Cinnamon 1-inch stick
5. Black peppercorns 4-5
6. Caraway seeds (shahi jeera) 1 teaspoon
7. Bay leaf 1
8. Garlic finely chopped 2 tablespoons
9. Ginger finely chopped 2 tablespoons
10. Green chillies finely chopped 2-3
11. Onions finely chopped 2 medium
12. Tomatoes finely chopped 2 medium
13. Turmeric powder ½ teaspoon
14. Red chilli powder 1 teaspoon
15. Coriander powder 1 teaspoon
16. Garam masala powder 1 teaspoon
17. Chana masala powder 1 tablespoon
18. Black gram stock 1 cup
19. Salt to taste
20. Dried mango powder 1 teaspoon
21. coriander leaves for garnishing

Method:

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Step 1
Heat ghee in a non-stick wok, add cinnamon, peppercorns, caraway seeds, and sound leaf, and cook briefly.

 
Step 2
Add garlic, ginger, and chilies and sauté till lightly browned.

 
Step 3
Add onions and sauté till brown. Add tomatoes and saute further for 3-4 minutes. Add turmeric powder, red stew powder, coriander powder, garam masala powder, and chana masala powder and blend well.

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Step 4
Add black gram and mix well. Add stock and mix well. Cook for a minute. Add rice and mix well. Add salt and dried mango powder and mix well.

 
Step 5
Serve hot garnished with coriander leaves.

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