For the fragrant rice
- Basmathi Rice–1.5 cups
- Bayleaf – 1
- Cinnamon – 1” piece
- Cloves – 2 no.s
- Cardamom – 2 no.s
- Ghee –1 tbsp.
- Water –3 cups
- Salt – 1 .5 tsps.
For the chana masala
- Dried chickpeas – 1 cup (measured before soaking)
- Oil – 1/3 cup
- Thinly Sliced Onion- 4 numbers; medium
- Cloves – 1 number
- Green cardmom – 1 number
- Bay leaf – 1 number
- Shahijeera – 3/4 tsp.
- Ghee – 1 tsp.
- Green Chillies – 2-3 number; slit
- Garlic –7 big cloves
- Ginger – 1 tbsp
- Coriander powder – 2 tsps. (heaped)
- Kashmiri chilly powder – 1 level tsp.
- Turmeric powder – 1/2 tsp.
- Sliced Tomato – slightly less than 1 cup
- Garam masala powder – 3/4 tsp.
- Chopped Coriander leaves – 1/2 cup
- Chopped Mint leaves – 1/4 cup
- Curd – 2.5 tsbps., whisked
- Thick coconut milk (freshly extracted) – 1 cup
For the layering:-
- Milk/Cream – 2 tbsps.
- Turmeric powder/yellow food colour – 1/2 tsp.
- Rose water – 1/2 tsp.
- Tomato – 1 small, deseeded, halved and cut into very thin slices
For the Chana masala
- Soak the chickpeas in water overnight for 8-10 hours. Cook the chana adding 2 cups of water and 1 tsp. of salt in a pressure cooker. Simmer for 25 minutes after the first whistle. Open the cooker when the pressures subside. Keep aside.
- Pound the ginger and garlic together to a paste.
- In a broad non-stick pan, heat 1/3 cup of oil. Add the sliced onions and fry them on medium high heat till golden brown in colour and crisp. Drain on paper towels. Remove oil from the pan and just reserve 1 tbsp. for making the chana masala.
- Heat ghee + 1 tbsp of the oil . Add the cardamom, cloves, bayleaf and shahijeerah. Stir in the pounded ginger, garlic and greenchilly mixture and cook for 5 minutes on low heat. Add coriander powder, red chilli & turmeric powders and sauté for a minute and then add the chopped tomato. Stir fry for 15-20 minutes or till oil starts to separate.
- Stir in the curd and cook till dry.
- Add the cooked chana along with any water left after cooking the chana, mint leaves, cilantro, garam masala powder, 3/4th of the fried onions and coconut milk.
- Cook till the water evaporates and the masala coats the chana. Switch off heat.
For the fragrant rice
- Soak the rice in water for 30 minutes. Drain out all the water from the rice.
- Heat ghee and add all the spices. When fragrant add the rice, carrot and fry till the rice turns opaque.
- Add 3 cups of boiling water and 1.5 tsps. of salt to the rice. Bring to a second boil, lower heat and cover cook till the rice is soft and all the water is absorbed. Let it stand undisturbed for 10 more mins.
- Add the left over fried onions, thinly sliced tomato & mix.
For the layering and dum
- Mix the turmeric powder and rose water with milk.
- Take a big vessel and smear it with ghee, add half the cooked rice. Pour half of the milk over the rice. Spread the chana masala over the rice, followed by the remaining rice. Pour the remaining milk over the rice.
- Bake in a 180C preheated oven for 15 minutes.
- Keep it undisturbed for 30 minutes. Mix the rice carefully with the masala.
- Serve with raitha and pickle.
Source:- Annie’s kitchen