INGREDIENTS
Brown chickpea boiled - 1 cup
Basmati Rice - 1 cup
Water - 2 cups
Onion - 2 sliced
Green chili - 1 slit
Turmeric pwd - a pinch (optional)
Clove - 2
Green Cardamom - 1
Black cardamom - 1
Cinnamon - a small piece
Fennel seeds - 1/2 tsp
Cumin/ Jeera seeds - 1/2 tsp
Ginger garlic paste - 1 tbsp
Pudina leaves - about 7 leaves
Salt
METHOD
Wash and soak basmati rice for 10 mins. Drain the water and keep it aside. Heat oil in a pan (you can add ghee if you wish), add fennel, cumin, green cardamom, cinnamon, clove and black cardamom and saute for 2 mins. Now add the sliced onions and salt. Saute till it gets brown and add ginger garlic paste, slit green chili. Once the raw smell goes, add the boiled and cooled chana, turmeric and saute for 5 mins. Now add the drained rice, salt, water and boil in high flame till 80% of the water is absorbed, then add pudina leaves and cover the pan with a foil and close the lid airtight. Reduce the flame to low and cook till the water is absorbed completely, this will take about 10-15 mins ( it took 7 mins for me ). Once ready have it with raitha. It goes well with my Capsicum peanut gravy.
