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!<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n\n1 cup Basmati rice<\/li>\n\n\n\n 1 lamb shank<\/li>\n\n\n\n 1\/2 cup boiled chickpeas (channa)<\/li>\n\n\n\n 1\/4 cup mixed nuts (cashews, almonds, raisins)<\/li>\n\n\n\n 1 large onion, thinly sliced<\/li>\n\n\n\n 2 cloves garlic, minced<\/li>\n\n\n\n 1-inch piece of ginger, grated<\/li>\n\n\n\n 2 green chilies, finely chopped<\/li>\n\n\n\n 1\/2 teaspoon cumin seeds<\/li>\n\n\n\n 4-5 whole cloves<\/li>\n\n\n\n 2-3 green cardamom pods<\/li>\n\n\n\n 1 cinnamon stick<\/li>\n\n\n\n 1 bay leaf<\/li>\n\n\n\n 2 tablespoons ghee (clarified butter)<\/li>\n\n\n\n 1 tablespoon vegetable oil<\/li>\n\n\n\n Salt to taste<\/li>\n\n\n\n Fresh coriander leaves for garnish<\/li>\n<\/ul>\n\n\n\nInstructions:<\/strong><\/p>\n\n\n\n\nRinse and Soak the Rice:<\/strong> Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.<\/li>\n\n\n\nCook the Lamb Shank:<\/strong> 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.<\/li>\n\n\n\nSaut\u00e9 the Aromatics:<\/strong> In the same pot, add the ghee and oil over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Saut\u00e9 for a minute until fragrant.<\/li>\n\n\n\nAdd Onions, Garlic, and Ginger:<\/strong> Add the thinly sliced onions and saut\u00e9 until they turn golden brown. Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another couple of minutes.<\/li>\n\n\n\nAdd Chickpeas and Rice:<\/strong> Return the lamb shank to the pot, add the boiled chickpeas, and stir in the drained rice. Saut\u00e9 the rice for a few minutes to coat it with the aromatic mixture.<\/li>\n\n\n\nCook the Rice and Lamb Shank:<\/strong> 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.<\/li>\n\n\n\nFluff and Garnish:<\/strong> Once done, fluff the rice gently with a fork. Garnish with the reserved toasted nuts and fresh coriander leaves.<\/li>\n\n\n\nServe:<\/strong> 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!<\/li>\n<\/ol>\n\n\n\nNote:<\/strong> 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.<\/p>\n\n\n\nThis recipe is really similar to the Classic Peshawari Pulao recipe I posted a while ago here<\/a>!<\/p>\n\n\n\nIn 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 […]<\/p>\n","protected":false},"author":1,"featured_media":3602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[586],"tags":[606619291],"aioseo_notices":[],"yoast_head":"\n
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