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.