INGREDIENTS (2 servings)

• 80 grams brown rice
• 60 grams kabuli chana (chickpeas)
• 100 grams prawn (washed & cleaned)
• 2 onions
• 2 tomatoes
• 2 bell peppers
• 2-4 green chilies
• 1 tsp turmeric powder
• ¼ tsp jeera powder
• ¼ tsp dhania powder
• ½ tsp chili powder
• 1 tsp MDH meat masala powder
• salt as per taste
• 2 ½ tsp peanut oil

Tempering: –

• 3 cloves
• 2 small cardamoms
• 1 cinnamon stick of 1 inch
• 1 tsp whole jeera

Grind into a paste: –

• 1 ½ inch ginger
• 1 green chili

INSTRUCTIONS

1. Soak the kabuli chana for 8 hours or overnight and boil it accordingly so that it will be firm and not mushy.
2. Then drain the water and keep the kabuli chana aside.
3. Also cook the brown rice a little firm and keep it in the fridge for 3-4 hours or overnight to get a fluffy and dry rice.
4. Chopped onion, tomato, bell peppers and chilies finely.
5. Now heat ½ tsp oil in a pan and roast the prawn with ½ tsp haldi and salt, then keep aside
6. Again, heat 2 tsp oil in the pan and add cloves, cardamom, cinnamon and whole jeera.
7. When jeera starts to crackle, then add the ginger-chili paste, turmeric powder, green chilies, onion and sauté.
8. When the onions get translucent then add the bell peppers, adjust salt and mix it.
9. Then cover and cook, keep stirring in between till they are soft.
10. Now add all the spices, tomatoes and sprinkle salt, mix them well.
11. After that, cover and cook until the tomatoes are mushy.
12. Then add the boiled kabuli chana and salt, mix it and cook for 5 minutes stirring in between, so that the chana gets roasted nicely.
13. Now add the cooked brown rice, roasted prawns and adjust salt, stir nicely and mix them well.
14. Cover and cook in low flame for 2-3 minutes then switch off the gas and give a standing time of 10 minutes.
15. Now enjoy your prawn chana pulao with coriander chutney or raita.