Ingredients:

• Vegetables / Pulses –
• 2 cups – dried green Channa
• 3 cups – fresh choliya (fresh)
• 2 cups – sweetcorn / 2 cups – Green peas (boiled)
• 2 nos – medium sized carrots-diced
• 10 nos- almonds, blanched and then fried lightly
• 3 cups – basmati Rice
• 5 nos- medium sized onions, sliced length-wise
• 2 tbsp – clarified Butter (ghee)
• Ginger
• salt to taste
• Spices –
• 6 nos- green Cardamom
• 6 nos- Cloves
• 2 nos 1 ” piece – Cinnamon
• 10 nos – peppercorns
• 3 tbsp -jeera
• 1 tsp – Mustard Seeds
• 1 pinch – Nutmeg powder
• 2 nos- Bay Leaves
• 2 sprigs – Curry leaves
• Garnish –
• fried browned Onions
• Coriander leaves
• rose water, if desired

Method:

1. Soak dried green chana overnight, washed the next morning and then boiled.
2. Boil rice with twice its quantity of water and adequate salt, until almost done and pour off excess water. Heat 1 tbsp ghee in a wok add 2 tsp jeera until it sizzles.
3. Add 1/2 the onions, fry until pearly white, add the rice and mix well. Keep aside.
4. Heat 1 tbsp of ghee in a non-stick pan, add bay leaves and curry leaves and 1 tsp jeera and mustard seeds.
5. Fry until jeera / rye sizzles, add remaining onions and spices and fry until onions are golden brown.
6. Add the vegetables and pulses and simmer until the vegetables are al dente .
7. In case the ingredients stick to the pan add a few tsp of curd (yoghurt).
8. Add salt, red chillies and garam masala.
9. Mix the rice and vegetables together, put into a greased pan with a topping of browned onions.
10. Cover with aluminium foil and bake in a pre-heated oven at medium heat for 10 minutes.
11. Garnish with coriander leaves and serve hot.
12. Mint raita is a good accompaniment.

Recipe courtesy of Sandeep Kawlra