Ingredients:

• Basmati Rice – 1 cup
• White Kabuli chana – 1/2 cup
• Tomatoes – 3 big
• Coconut – 1/2 small
• Small Onions – 1/2 cup peeled
• Garlic – 8 flakes
• Oil – 4 tbsp
• Coriander leaves – 1/2 bunch
• Green chillies – 4
• Kasoori Methi – 1 tbsp
• Garam Masala powder – 1/2 tsp
• Cinnamon – 1-inch piece
• Cardamoms – 2 to 3
• Cloves – few
• Bay Leaf – 1
• Ghee – 2 tsp
• Grind together-
• Small Onions – 10
• Red Chillies – 8
• Cumin seeds – 1 tsp
• Garlic – 5 flakes
• Grated fresh Coconut – 2 tbsp
• { Heat a tsp of oil, fry red chillies, cumin seeds, garlic, and onion. Cool and grind along with coconut.}

Method:

1. Soak rice for 10 minutes. Drain water completely.
2. Heat a teaspoon of ghee and fry the rice for one or two minutes.
3. Soak chana for 10 hours and pressure cook for 15 to 20 minutes.
4. Blanch tomatoes in hot water for a few minutes. Remove skin and grind into paste.
5. Strain and remove the seeds.
6. Grate coconut, add enough water, grind, and take two extracts.
7. Peel garlic.
8. Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves, and bay leaf.
9. Add garlic and fry till brown, and then add slit green chillies and small onions.
10. Fry for a minute and add the ground masala paste.
11. Fry in medium flame until it starts smelling good.
12. Add tomato paste, Kasoori methi, salt, and garam masala powder, and boil for a few minutes.
13. Add cooked chana and 1.75 cups of coconut extract.
14. When it starts boiling, add rice, mix well, and reduce flame.
15. Cook exactly for 20 minutes. If necessary, keep a dosa pan underneath for even heating.
16. Garnish with cut coriander leaves and fried cashew nuts.
17. Serve hot with crisply fried grated potatoes.

Recipe courtesy of Saraswathy