Recipe in English :
Peshawari Chana Pulao
Preparation time: most hour+ minutes
Cooking time: minutes
For the people:
Factors
A cup of white gram
Rice one kilo
Salt is the flavour of choice
Ginger garlic two meal spoons (nixture)
Onion pcs medium (finely chopped)
Tomatoes pcs medium (finely chopped)
Green peppers three to four pcs
Green coriander half a kuthi (finely cut)
Red pepper a tea spoon (stirred)
Hot masala powder a meal spoon
Cooking oil half cup
Installation
Wash the chunnu clean and soak it in hot water for an hour (hour).
Then boil and choke well.
Wash the rice twenty minutes before and soak it.
Apply cooking oil in Digchi and heat for three to four minutes (mins) and fry the onion in it.
Add hot masala in the same digchi and add ginger garlic and fry for minutes (mins).
Add tomatoes and roast so much that tomatoes will melt.
Add salt, fried onions, chopped green spices and red pepper to cover them.
When the water is dry, add boiled gram and rice in it and roast it and add four cups of water.
Cook on the middle touch until the water dries, stir a spoon once or twice in the middle.
When the water is dry, light the touch and put it on the tail for ten to twelve minutes (mins).
Decoration: Mix well while pulling out in dish. Serve warm warm with salad and raita.