Channa Pulav

Ingredients :
Basmati rice - 1 cup
White channa - 1/2 cup, soak overnight
Tomato puree - 2-3 tbsp
Coconut milk - 1 cup
Onion, finely chopped - 1
Garlic cloves, peel - 4
Green chillies - 2-3
Kasoori methi - 1tbsp
Cinnamon - 1 small piece
Cardamom - 2
Cloves - 3
Bay leaf - 1
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Oil - 3-4 tbsp
For paste :
Onions - 1 medium size
Whole dry red chillies - 2
Cumin seeds (jeera) - 1 tsp
Garlic cloves, peel - 3
Grated fresh coconut - 2 tbsp
For garnish :
Coriander leaves
Fried cashew

Method :
1. Soak the channa overnight. Next day, pressure cook for upto 7-8 whistles. Drain.
2. For the paste, heat 1 tsp oil and fry red chillies, cumin seeds, garlic and onion for few mins. Cool. Then grind these ingredients with coconut.
3. Soak basmati rice for 10 mins and then drain. Fry the rice for 1-2 mins in a tsp of ghee. Set aside.
4. In a heavy bottomed vessel heat the oil and fry the bay leaf, cinnamon, cardamom and cloves.
5. Add the garlic and fry till light brown. Add the green chillies and chopped onions. Fry till onions turn soft (about 1 min).
6. Add the ground paste and fry till aroma emits. Add the tomato puree, kasoori methi, salt, sugar, garam masala powder and cook for 2-3 mins over low to medium flame.
7. Add cooked channa, coconut milk, 1cup water. When it starts boiling, reduce flame and add the rice. Mix  and cover tightly with a lid. Cook till done. Do not disturb in between.
8. Garnish with coriander leaves and fried cashew and serve hot with raita.