Posted on 12-06-2017 11:32 AM
Recipe Servings: 8
Cooking Time: 35 Minutes
• 1 kg basmati rice
• 100 gms ghee or cooking oil
• 2 Tbsp ginger
• 2 Tbsp garlic
• 2 onion
• 1/2 kg tomato
• 200 gms yoghurt
• 70 gms garam masala
• 20 gms + 10 gms red chilli flakes
• 1 whole or 3 tbsp seeds pomegranate seeds
• 1/2 bunch coriander fresh
• 30 gms green chilli
• 100 gms Channa
Soak the rice in water.
Soak channa in warm water for 45 minutes.
Slice one onion, chop ginger and garlic.
Chop tomato, green chilli & green coriander.
Sauté onion, ginger and garlic in oil or ghee in a pan.
When it starts browning, put tomato, yoghurt, coriander, red chilli & salt.
Add the above ingredients and whole garam masala along with the soaked channa into a copper pot.
Boil rice in a separate pan (equal part of rice and water.)When water starts to boil, strain the rice and add it into the pot.
When all the water is absorbed, put a lid on the pot and seal it for 15 minutes for dum.
Meanwhile, chop some onion, cucumber, tomato and make kachumbar salad.
Open the dum, set rice in a small bowl.
Invert the rice onto a plate and serve with Kachumbar salad and mint chutney.