Ingredients:
• Basmati Rice – 2 cups
• Water – 3 cups
• Kabuli Channa – 3/4 cup
• Lemon juice – 4 oz
• Spice mix powder:
• Coriander seeds – 2 tbsp
• Fenugreek seeds – 6-8
• Red Chillies – 4
• Seasoning:
• Green chillies – 2-3, sliced
• Mustard Seeds – 1 tsp
• Cumin seeds – 1 tsp
• Curry leaves – 10-15
• Channa dal – 1 tbsp
• Cashew nuts
Method:
- Soak Kabuli channa for 8 hours and cook in pressure cooker. Keep it aside.
- Dry grind coriander seeds, fenugreek seeds and red chillies.
- Wash the rice with lukewarm water and soak it in 3 cups of cold water for 10 minutes. Cook the rice in automatic rice cooker or pressure cooker.
- Heat 6-8 tbsps of oil and season the mustard seeds, cumin seeds, channa dal and curry leaves.
- Add cooked channa, ground spices, lemon juice and salt to the above oil. Let it stay for 2-3 minutes, then switch off the stove.
- Add this mixture to the cooked basmati rice and mix it well.
- Serve 2-3 hours after preparation.
Recipe courtesy of Lalita