In my kitchen, the familiar fragrance of spices and the warmth of ghee fill the air, evoking memories that span a lifetime. This Channa Mewa Pulao, a favorite dish of my dad that my mom lovingly cooked while we were growing up, is a testament to the power of food to create cherished moments. The aromas it carries meant more than just a delicious meal; they signaled that guests were coming over, turning ordinary days into celebrations of togetherness. It’s more than a recipe; it’s a heartwarming journey back in time, a taste of family, love, and the joy of sharing. I hope this dish brings your home and your family just as much joy, memories, and full bellies!
- 1 cup Basmati rice
- 1 lamb shank
- 1/2 cup boiled chickpeas (channa)
- 1/4 cup mixed nuts (cashews, almonds, raisins)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1/2 teaspoon cumin seeds
- 4-5 whole cloves
- 2-3 green cardamom pods
- 1 cinnamon stick
- 1 bay leaf
- 2 tablespoons ghee (clarified butter)
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
- Rinse and Soak the Rice: Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.
- Cook the Lamb Shank: In a separate pot or pressure cooker, heat a bit of oil and sear the lamb shank until it’s browned on all sides. Remove it from the pot and set it aside.
- Sauté the Aromatics: In the same pot, add the ghee and oil over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
- Add Onions, Garlic, and Ginger: Add the thinly sliced onions and sauté until they turn golden brown. Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another couple of minutes.
- Add Chickpeas and Rice: Return the lamb shank to the pot, add the boiled chickpeas, and stir in the drained rice. Sauté the rice for a few minutes to coat it with the aromatic mixture.
- Cook the Rice and Lamb Shank: Pour in 2 cups of water and add salt to taste. Stir gently. If using a pressure cooker, cover it with the lid and cook for about 2-3 whistles or until the lamb is tender and the rice is cooked. If using a regular pot, cover with a tight-fitting lid, reduce the heat to low, and simmer for about 20-25 minutes or until the rice is cooked and the lamb is tender.
- Fluff and Garnish: Once done, fluff the rice gently with a fork. Garnish with the reserved toasted nuts and fresh coriander leaves.
- Serve: Your Channa Mewa Pulao with Lamb Shank is ready to be served hot. Enjoy the flavorful combination of lamb and rice with the chickpeas and nuts. It’s a hearty and delicious meal!
Note: You may need to adjust the cooking time for the lamb shank depending on its size and tenderness. Always ensure the lamb is thoroughly cooked before serving.
This recipe is really similar to the Classic Peshawari Pulao recipe I posted a while ago here!