Kabuli Chaney ka Pullao

Garbanzo Beans or Pakistani Safed Chaney Three Cups soaked the previous night.

5 cups of good Basmati Rice

three onions Sliced very finely

half cup Good extra virgin Olive oil

Spice mixture:

3 cinnamon Sticks
one tablespoon Dhuniya
One tablespoon Cumin
Black Cardamom or Badi Illaichi: 4 pods
Cloves: 5
Garlic Fresh: 2 Tablespoons Chopped.
Ginger Fresh: a large piece finely julienned
Green Cardamom: 10 Pods
Black Peppercorns: 20
Yogurt: 2 cups whisked
Saffron: One pinch in 3 tablespoon hot milk

Method:

Fry onions in Olive oil until golden brown. Remove half and spread on tray to dry. Then in the rest, add all the spices and fry until spices release aroma.

Then add Yogurt and fry for 5 minutes, then add Chaney.

Add 4 cups of water and cook on low heat covered until Chaney are done tender.

Once chaneys are done, Dry the remaining water and bhoonofy the CHaney masala.

Add 7 and a half cups of water.

Bring to Boil and add salt to taste. taste the water, it should be much saltier than how you like it in the finished dish.

Then add Rice. Let it Boil Until Rice can be seen on top of water. Reduce heat to simmer, and Cover the pot on cook on low heat (DUM) for 40 minutes.

After 30 minutes, remove the cover. FLuff Rice carefully as not to break.

Add the remaning Surkh Fried Onions on top and drizzle the Saffron Milk and cover and let cook for another 10 minutes on low heat.

Delicious Kabuli Pullao is ready