Ingredients:-
- Basmati rice - 2 cups
- Chickpeas - 1 cup
- Onion, sliced - 1 big
- Tomato, chopped - 1 big
- Green chillies - 2-3 nos
- Ginger garlic paste - 1 tbsp
- Coconut milk - 1 cup
- Red chilli powder - 1 tbsp
- Turmeric powder - 1/2 tbsp
- Mint leaves , chopped - 1 cup
- Coriander leaves, chopped - 1 cup
- Bay leaves - 1
- Cloves - 1
- Cardamom - 1
- Star anise - 1
- Cinnamon stick - 1
- Salt as needed
- Ghee - 1 tbsp
- Oil
Preparation:-
- Wash basmati rice and soak in water for at least 30 minutes.
- Soak Chickpeas overnight. Pressure cook till it turn soft, drain and keep it aside.
- Heat ghee and oil in a kadai/wok. Add cinnamon stick, cloves, star anise, cardamom and bay leaf.
- Then add onions and green chillies and saute till the onions turn translucent.
- Next add tomatoes, coriander leaves and mint leaves, saute until the tomatoes are mushy.
- Now add cooked chickpeas, turmeric powder, red chilli powder and salt. Mix well and saute for a minute.
- Add 1 cup of coconut milk and 1 cup of water. Bring the mixture to boil, now add drained basmati rice, cover and cook until all the water is absorbed and the rice is tender.
- Turn off the flame and add ghee, mix well and garnish with coriander leaves.
- Serve hot with Raita.
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