100 gm Channa
1 Kg Basmati rice
30 gm Green chilli
1/2 Bunch Coriander fresh
1 whole Fresh pomegranate seeds
20 gms + 10 gms red chilli flakes (cracked & whole)
70 gm Garam masala (whole)
200 gm Yoghurt
1/2 Kg Tomato
2 Tbsp Garlic
2 Tbsp Ginger
100 gm Ghee or cooking oil
1.In warm water soak chana for 45 minutes.
2.Soak rice in water.
3.Heat oil or ghee in a pan, saute onion, garlic and ginger in it till it turns browning.
4.Now put yogurt, tomato, red chilli, coriander and salt.
5.Take a copper pot, add the above ingredients and whole garam masala, soaked chana together.
6.Boil equal parts of rice and water in a pan, when water starts boiling strain rice and add it in the pot.
7.As the water gets absorbed cover the pot with a lid and seal it for about 15 minutes.
8.Till that time chop some onion, tomato, cucumber to make a kachumbar salad.
9.Open the lid and put the rice in a small bowl, then transfer the bowl on a plate so that it takes bowl’s shape. Serve it along with kachumbar salad and mint chutney.