Good Idea to Preparing Appetizing Yummy Chana Pilaao

Do you want to know ways to pass the week with healthful but satisfying dishes that will make you feel good? This healthy, quick but delicious Yummy Chana Pilaao recipe is the answer.

We hope you got insight from reading it, now let's go back to yummy chana pilaao recipe. To cook yummy chana pilaao you only need 25 ingredients and 0 steps. Here is how you achieve that.

To cook an unforgettable Yummy Chana Pilaao, below are the ingridients required:

1. Use 500 of Giram Boiled White Chane.
2. Use 1 Kg of Basmatmi Rice.
3. You need 250 of Giram Onions.
4. Provide 375 of Giram Timatar.
5. Get 250 of Hiram Youghrt.
6. Prepare 10 of Giram Green Chillies.
7. Provide 1 Bunch of Podina.
8. Prepare 50 of Giram Dry Aaloo Bukhare.
9. Use 2 Tsp of Cumin.
10. Provide 2 Tsp of Cinnamon.
11. Get 1 Tsp of Cardamom.
12. Take 1/4 Tsp of Black Pepper.
13. Get 1 Tsp of Cloves.
14. Prepare 1/2 Tbsp of Ginger Paste.
15. Provide 1/2 Tbsp of Garlic Paste.
16. Use 1 Tsp of Zeera.
17. Use 1 Tbsp of Crushed Red Chilli.
18. Prepare 1/2 Tbsp of Red Chilli Powder.
19. Take 1/2 Tsp of Haldi.
20. Provide 1 Tbsp of Saunf.
21. You need 1 Tbsp of Crushed Dhaniya.
22. Prepare 2 of Tez Patta.
23. Provide of As Required Salt.
24. Get 1/2 Tsp of Chaat Masala.
25. You need 250 of Giram Cooking Oil.

After preparing the materials, next you are ready to make your 5-star Yummy Chana Pilaao by following the procedures on this section:

Must try this recipe and enjoy it. Give your feedback in below comment box. A Very Tasty and Yummy Chana Pulao Recipe by Kitchen With Amna. Learn how to make Chana Pulao at home with Chef Ruchi Bharani and Sneha Kamath on Rajshri Food. After that Your Chana Pulao is Ready.

Recipe : Yummy Chana Pilaao

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step by step to make Yummy Chana Pilaao

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Cooking homemade Yummy Chana Pilaao but with a well-known restaurant's flavour. Very satisfying isn't it? If you wish more families can eat aheavenly Yummy Chana Pilaao without visiting restaurants, don't doubt to share this recipe .

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