Recipes
Salma's One-Pot Chana Pilau
This dish takes traditional ingredients and transforms them into a harmonious, satisfying meal that has established itself as a staple within my culture.
This dish takes traditional ingredients and transforms them into a harmonious, satisfying meal that has established itself as a staple within my culture.
Cook: 1 Hour 30 Mins
Serves: 4
Price: £3.06 per serving
Nutritional Information
Each 470 serving contains
Energy
11553kj
588kcal
11553kj
588kcal
29%
Fat
12.7g
12.7g
Low
18%
18%
Saturates
4.7g
4.7g
Low
24%
24%
Sugars
3.3g
3.3g
Low
4%
4%
Salt
0.33g
0.33g
Low
6%
6%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2458kj/587kcal
Typical energy values per 100g:
2458kj/587kcal
Ingredients
375g Basmati Rice
2½ tbs ghee
3 bay leaves
1 tsp ground cumin
30g fresh ginger, finely chopped
2 large onions, thinly sliced
¼ tsp ground turmeric
1 tsp ground coriander
1 tsp medium curry powder
2 x 400g tins Chickpeas in Water, rinsed & drained
1½ tsp cumin seeds (optional)
3 thin green chillies (optional)
Method
1
Rinse rice and cover in cold water. Leave to soak for 30 mins, then drain and add when needed.
2
Heat the ghee in a large, non-stick pot. Once melted, add the bay leaves, cinnamon sticks, cumin seeds and ginger and fry on a high heat for 5 mins until a light golden colour, stirring regularly.
3
Add the onions and cook until golden brown, stirring regularly to prevent them from sticking or burning. Lower the heat and continue cooking for another 2 mins.
4
Add the turmeric, cumin seeds, if using, ground coriander and curry powder and mix in on low heat. Cook for 10 mins. If the mixture becomes very dry then add a small amount of boiled water to prevent it from burning.
5
Raise the heat again and add the chickpeas. Cook on a medium heat for 10 mins, stirring often.
6
Add the rice and raise the heat as you stir it in. Lower the heat back to medium and fry the rice for 5-6 mins. Mix in the green chillies, if using.
7
Put the pan on a high heat and add 750ml boiled water. Cook until the mixture begins to boil and give it a thorough stir
8
Cover the top of the pot with foil and then place the lid on top of that. Put on a low heat and let it cook for 15-20 mins or until the rice looks fully done.
9
Let your meal rest for 10 mins then remove the chillies and whole spices before serving.