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:

1. Soak Kabuli channa for 8 hours and cook in pressure cooker. Keep it aside.
2. Dry grind coriander seeds, fenugreek seeds and red chillies.
3. 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.
4. Heat 6-8 tbsps of oil and season the mustard seeds, cumin seeds, channa dal and curry leaves.
5. 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.
6. Add this mixture to the cooked basmati rice and mix it well.
7. Serve 2-3 hours after preparation.

Recipe courtesy of Lalita