Ingredients:
Kabuli Chana (Chickpeas) – 1/4 cup
Salt – 1 1/2 tsp
Rice – 1/2 cup
Ghee – 2 tblsp
Onion – 1, large, finely sliced
Coriander Leaves – 1/2 cup, minced
Ginger – 1 inch piece, minced
Black Cardamoms – 2
Green Cardamoms – 2 to 3
Cloves – 3
Bay Leaf – 1
For Garnish:
Onion – 1, large, sliced and deep fried
Method:
1. Wash chickpeas and soak in water overnight.
2. Drain and rinse in several changes of water.
3. Pressure cook chickpeas with 1 tsp salt and 3 cups of water for 10 minutes after cooker reacher full pressure.
4. Set aside till cool.
5. Drain chickpeas and reserve cooking liquid.
6. Measure cooking liquid and add water to make 2 cups.
7. Wash rice and soak in water for 15 minutes.
8. Heat ghee in a heavy based pan over moderate heat.
9. Add onion, coriander leaves, ginger, black cardamoms, green cardamoms, cloves and bay leaf.
10. Fry, stirring occasionally, till onion just begins to brown.
11. Add chickpeas and lower heat.
12. Stir till chickpeas are well coated with spices.
13. Drain rice and add to pan.
14. Stir till translucent.
15. Mix in 1/2 tsp salt and 2 cups reserved chickpeas liquid.
16. Cover pan and put a weight on the lid.
17. Steam cook for 10 to 15 minutes till water is absorbed and rice is tender.
18. Remove pan from heat and leave covered for 5 minutes.
19. Stir lightly.
20. Garnish with fried onion and serve hot.
