500g channa / canned garbanzo beans
1 cinnamon stick + 2 cloves
2 carrots (finely chopped)
2 onions (chopped)
2 tomatoes (chopped)
1 tbsp coriander powder
1 tsp salt
1/2 tsp turmeric powder
2 green chillies
1/2 tbsp Ginger + Garlic paste
4 cups Basmati rice
6 cups water
1 tsp salt
1 cinnamon stick
3 cardomom pods
1 star anise
2 tbsp ghee / oil
Soak channa dal overnight & pressure cook.
If you are using canned, drain the water & keep aside.
Heat oil & fry spices(ciinamon +cloves)
Add onions & fry till light golden brown.
Add ginger - garlic paste along with chilli & fry again.
Then add coriander powder, turmeric powder & salt.
Stir for a while & then add chopped tomatoes.
Add some water & cook it .
If done, add cooked channa daal .
Simmer & cook for another 5 mn.
Garnish with coriander leaves & garam masala. Keep aside.
Boil water, add salt & keep aside.
Heat ghee in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add basmati rice.
Stir continously . When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire . Close the lid tightly .
Stir occassionaly with a wooden spatule.
When cooked ,fold in cooked channa masala & toss several times with a wooden spatule.
Garnish with coriander leaves.
Serve hot with Raita & Chutney