IT Café Online

Ingredients

Basmati Rice - 2 cups
Water - 3 cups
Kabooli Chana - 3/4 cup
Lemon Juice - 4 Oz. or to your taste

Spice Mix Powder:

Coriander (Dhania)seeds - 2 tbs
Methi Seeds - about 6-8
Red Chillies - 4 or to your taste

Seasoning:

Green Chillies - 2 or 3 sliced
Mustard seeds - 1 tea spoon
Cumin seeds - 1 tea spoon
Curry leaves - 10-15 leaves
Chana Dal (Yellow Split Peas) -
1 table spoon
Cashews (optional)

Method

Soak Kabooli Chana for 8 hours and cook them in pressure cooker just like cooking for chana masala. Keep them aside.

Dry Grind Coriander seeds, Methi Seeds, Red chillies.

Wash the Rice with luke warm water and soak it in 3 cups of cold water for 10 minutes. Cook the rice in automatic rice cooker or pressure cook if you like. [well, I prefer automatic rice cooker, because I am not very good in using pressure cooker, anyway]

Heat 6-8 tablespoons of oil and season the Mustard seeds, Cumin seeds, Chana dal and Curry Leaves.

Add Cooked Chana, and Dry Spice powder, lemon juice, salt to the above oil. Let it stay for 2-3 minutes and switch off the stove.

Pour this mixture to the cooked Basmati Rice and mix it well.