Kalay Chanay ka Salan with Zeera Pulao – Food Fusion - Pakistani's No 1 Quick Recipe Platform

Ingredients

• Kalay chanay (Black chickpeas) 2 Cups (soaked overnight)
• Himalayan pink salt 1 tsp or to taste
• Water 5 Cups
• Saunf (Fennel seeds) 1 & ½ tsp
• Badiyan ka phool (Star anise) 2
• Darchini (Cinnamon sticks) 2
• Badi elaichi (Black cardamom) 1
• Zeera (Cumin seeds) 1 tsp
• Tez patta (Bay leaves) 2
• Cooking oil ¼ Cup
• Pyaz (Onion) finely chopped 3 medium
• Tamatar (Tomatoes) finely chopped 3-4 medium
• Adrak lehsan paste (Ginger garlic paste) 1 tbs
• Zeera powder (Cumin powder) 1 & ½ tsp
• Lal mirch powder (Red chilli powder) 1 tsp or to taste
• Dhania powder (Coriander powder) 1 & ½ tsp
• Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
• Garam masala powder 1 tsp
• Hara dhania (Fresh coriander) chopped 1 tbs
• Kasuri methi (Dried fenugreek leaves) 1 tsp
• Cooking oil 3 tbs
• Adrak (Ginger) chopped 1 tsp
• Hari mirch (Green chillies) 3-4
• Zeera (Cumin seeds) ½ tsp
• Ajwain (Carom seeds) 1 pinch
• Kashmiri lal mirch (Kashmiri red chilli) powder ¼ tsp
• Hara dhania (Fresh coriander) chopped
• Podina (Mint leaves) handful
• Hara dhania (Fresh coriander) handful
• Lehsan (Garlic) cloves 4-5
• Adrak (Ginger) 1 inch
• Hari mirch (Green chillies) 6-8
• Ghee (Clarified butter) ¼ Cup
• Pyaz (Onion) sliced 1 medium
• Zeera (Cumin seeds) 1 tbs
• Water 3 & ½ Cups
• Himalayan pink salt ½ tbs or to taste
• Lemon juice 1 & ½ tbs
• Chawal (Rice) 500g (soaked for 1 hour)