
Ingredients
2 tbsp Ghee/ घी
1 tsp Cumin Seeds/ जीरा
3-4 Cloves/ लौंग
1 Black Cardamom / काली इलाइची
1 inch-Cinnamon Stick/ दालचीनी
3-4 green Cardamom/ हरी इलाइची
2 tbsp Ginger Garlic Paste/अदरक लहसुन का पेस्ट
2 large Tomatoes, chopped/ टमाटर
2 tsp Red Chilli Powder/ लाल मिर्च पाउडर
½ tsp Turmeric Powder/ हल्दी पाउडर
Salt to taste/ नमक स्वादअनुसार
½ cup Yogurt, beaten/ दही
1½ cup Chickpeas, soaked & boiled/ चने
½ cups Mint Leaves/ पुदिना
2-3 Green Chillies, slit/ हरी मिर्च
½ kg Rice, soaked & half boiled with whole spices & salt/ चावल
Few saffron strands, soaked in water/ केसर
1 tsp Kewra Essence/ केवरा वाटर
½ cup Fried Onion/ Barista/ बरिस्ता
Coriander leaves, finely chopped/ धनिया
Process
- Heat oil in a pan, add cumin seeds, cloves, black cardamom, cinnamon, star anise and green cardamom, cook for a minute.
- Add ginger garlic paste and cook till raw smell goes off.
- Add tomatoes, red chilli powder, turmeric powder, nutmeg powder, mace powder and salt to taste. Cook for 4-5 minutes.
- Add yogurt and give it a good mix as it will start curdling.
- Add chickpeas, mix well and cook for a minute.
- Add mint leaves, green chillies and half of the barista, mix well.
- Spread the rice evenly all over without breaking the grain.
- Add saffron water, kewra essence and remaining barista. Cover and cook for 15-20 minutes.
- Garnish with coriander leaves.
- Serve hot raita.
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