Ginger in Chana Pulao
What I think makes the ginger flavor so beautiful in this Chana Pulao is that you thinly slice your peeled ginger and then stir fry it in a little oil until it has delicate golden brown edges and a gentler perfume than I typically associate with this potent root. The ginger then becomes part of the base for the ‘broth’ that the rice gets cooked in and just gives the dish a very light, but unusual note that is so addictive that I actually wolfed down two sizable portions in a row and then realized I literally could not move from the couch. Really. The TV remote was far from me too (a whole 5 feet), thankfully my phone was nearby phew I really like that this Chana Pulao is easy to make and kid friendly for those times when I don’t want to make a seperate protein. It is also lunch box friendly which is a huge bonus! Chana Pulao goes well with a chutney like this Sauteed Garlic one or even with a bold raita like this Sabzi Raita. If you try it do rate it below and tag me in your recreations on instagram @flourandspiceblog.
