Kabuli Chana Pulao with Curd & Onion Tomato Cucumber Salad

Ingredients

• Basmati rice 75 g (dry)
• Boiled Kabuli chana (chickpeas) 80 g
• Onion 40 g, sliced
• Tomato 30 g, chopped
• Cumin seeds 1 g, oil 8 ml
• Ginger-garlic paste 5 g, spices 3 g
• Plain curd (yogurt) 100 g
• Cucumber 50 g, onion 20 g, tomato 30 g
• Lemon juice 5 ml, salt to taste
• Fresh coriander 5 g

Preparation

1. Rinse rice; soak 15 minutes. Drain.
2. Sauté cumin, onion, ginger-garlic; add spices and tomato.
3. Add chickpeas and rice; pour ~160 ml water, salt; cook covered until done.
4. Rest 5 minutes; fluff pulao and garnish with coriander.
5. Chop cucumber, onion, tomato; toss with lemon and salt for salad.
6. Serve one portion pulao with curd and the fresh salad.