Step-by-Step Instructions

1. 1.Sauté Whole Spices

   Place a pressure cooker on medium heat. Add ghee or oil and heat for 2 minutes. Add bay leaves, black peppercorns, black cardamom, cloves, cinnamon sticks, and cumin seeds. Sauté for a few seconds until fragrant.

2. 2.Add Chana Dal

   Add the soaked and drained chana dal to the cooker. Sauté well for 3 minutes.

3. 3.Add Basmati Rice

   Add the washed and drained basmati rice. Gently sauté for 3 minutes until the rice grains turn slightly white and almost translucent.

4. 4.Add Salt and Water

   Add salt according to taste and pour in 4.5 cups of water. Stir once gently.

5. 5.Pressure Cook the Pulao

   Close the lid of the pressure cooker. Cook on high flame until full pressure is reached (first whistle). After the first whistle, reduce the flame to very low and cook for 3 minutes. Turn off the gas and let the cooker cool down naturally without opening the lid prematurely.

6. 6.Fluff and Serve

   Once the pressure has completely released, open the lid. Use a fork to gently fluff the rice and dal, ensuring each grain is separate. Serve the hot, aromatic Chana Dal Pulao with green chutney, yogurt, and a side salad.