Ingredients:

• 1 cup – Basmati Rice
• 1/2 cup – White Kabuli Channa
• 3 – Tomatoes
• 1/2 small – Coconut
• 2 – Onions (medium sized)
• 8 flakes – Garlic
• 4 – Green chillies
• 1 tbsp – Kasoori Methi
• 1/2 tsp – Garam Masala powder
• 1 inch piece – Cinnamon
• 2 – Cardamoms
• 2 – Cloves
• 1 – Bay Leaf
• Ghee
• Salt to taste
• 1/2 bunch – Coriander leaves (optional)
• Grind together:
• 1 (large) – Onion
• 8 – Red Chillies
• 1 tsp – Cumin seeds
• 5 flakes – Garlic
• 2 tbsp – Grated, fresh coconut.

Method:

1. Heat oil In a pan and saute the red chillies, cumin seeds, garlic and onion until brown.
2. Cool and then grind it with the coconut and keep aside.
3. Soak the channa in water for 10 hours and then pressure cook it.
4. Boil tomatoes in hot water for few minutes, blanch and remove the seeds and grind into a smooth paste.
5. Strain and keep it aside.
6. Grate the coconut and grind it with water.
7. Strain the coconut milk.
8. Peel the garlic and chop it finely.
9. Soak rice in water for 10 minutes and drain it .
10. Heat a tsp of ghee in a pan and fry the rice for few minutes until dry.
11. Heat oil in a pressure cooker and fry the cardamom, cinnamon, cloves and bay leaf.
12. Add the chopped garlic and fry until brown.
13. Now add slit green chillies and finely chopped onions and fry for few minutes and add the ground paste and let it simmer.
14. Now add the tomato paste, kasoori methi, salt, little sugar, garam masala powder and allow it to boil for 3-5 minutes.
15. Then add the cooked channa and 1.5 cups of coconut milk and boil it.
16. Now add the rice and mix well.
17. Pressure cook for up to 1 whistle.
18. Garnish with finely chopped coriander leaves and fried cashews.
19. Recipe Courtesy: 4th sense cooking