A flavored rice made with chana (kondai kadalai). This rice is served with any raita or pachadi. Try out with the cucumber curd pachadi.
Cucumber Curd Pachadi
Difficulty: EasyThis traditional pachadi or raitha is made with cucumber and yoghurt. It can be served with any flavored rice or pulav.
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Chana (Kondai Kadalai) Rice
Course: RiceCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
10
minutesA variety rice made with chana (kondai kadalai)
Ingredients
Raw Rice – 2 cups
Onion – 2
Tomato – 2
Green Chillies – 4
Fresh Ginger – a small piece
Garlic – 8 cloves
Chana (Kondai Kadalai) – 1/2 cup
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – a pinch
Ghee or Oil – 3 tablespoon
Bay Leaves – few
Cloves – 2
Cinnamon – 2 small sticks
Cardamom Whole – 1
Fennel (ani seeds) – 1/2 teaspoon
Salt – 2 teaspoons or as per taste
Lemon juice – 1 teaspoon
Coriander leaves – few
Directions
- Soak Chana (Kondai Kadalai) in water for about 8 hours or over night. Clean it well, drain the water and keep it aside.
- Chop onion, tomato, ginger and garlic finely. Slit green chillies slightly.
- Soak Rice in water for just about 15 to 20 minutes and drain the water completely.
- In a pressure cooker add the oil or ghee (Or mixture of oil and ghee) and heat it.
- When it is hot add cinnamon stick, cloves, bay leaf, whole cardamom and fennel (ani seeds) and fry just for one or two seconds.
- Add onion, green chillies, ginger and garlic and fry till onion become transparent.
- Then add tomato and fry for few seconds.
- Add red chilli powder, coriander powder and turmeric powder and fry for few more seconds. Now add the soaked chana (Kondai Kadalai) and rice along with salt. Mix well them well. Add four cups of water.
- Finally add lemon juice and stir well. Close with the lid and pressure cook for 3 to 4 whistles.
- After few minutes, remove the lid and gently mix the rice.
- Garnish with coriander leaves.
- Serve with onion raita or cucumber curd pachadi.
very useful
This recipe is fantastic! And super healthy too. I make it with brown basmati rice and it comes out very well. Thank you! It’s a gem of a recipe.
Thank you Nithya.