Ingredients:

• 1 cup – white chickpea, boiled or canned
• 2 cup – Rice
• 2 – onions, sliced
• 3 – tomatoes, chopped
• 4 – green chilli, chopped
• 2 tsp – ginger, sticks
• Whole spices:
• 1 – Bay Leaf
• 2 – green Cardamom
• 1 – black Cardamom
• 1 – Cinnamon stick
• 4 – Cloves
• 1 tsp – Cumin seeds
• Spices:
• 1 tsp – Turmeric powder
• 2 tsp – Red Chilli powder
• 2 tsp – coriander powder
• Salt to taste
• 1 tsp – Garam Masala
• 1/2 cup – canola/vegetable oil

Method:

1. Soak chickpea in enough water for 4-5 hours or overnight.
2. Pressure cook chickpea with a pinch of turmeric powder and 1/2 tsp salt for 5 whistles.
3. Splutter cumin seeds in oil and saute all the whole spices.
4. Saute for 1 minute.
5. Add onions and fry them in the oil till golden brown.
6. Now add all spices and salt, mix well.
7. Add chopped tomatoes and green chilli and saute till tomatoes are tender and oil separates.
8. Add washed and strained rice into it.
9. Now add in the cooked chickpea and 4 cups of water.
10. Cook for 1 whistle is cooker .
11. Serve hot.
12. Recipe Courtesy: Cooking With Sapana