Ingredients:
1. Chick peas - 1 cup
2. Rice - 2 cups
3. Onion - 3 medium sized
4. Tomatoes - 2 medium sized
5. Green chillies - 4 vertically split
6. Red chilly powder - 3/4 tablespoon
7. Coriander powder - 1 tablespoon
8. Garam Masala - 1 teaspoon
9. Cloves - 2
10. Cinnamon - 2 small sticks
11. Cardamom - 2
12. Bay leaves - 3 small pieces
13. Salt - to taste
14. Curd - 3 tablespoon
15. Ginger/garlic paste - 1/2 tablespoon
16. Mint leaves - 4
17. Oil - 4-5 tablespoon
Preparation:
1. Soak Chikpeas overnight
2. Pressure cook the soaked chickpeas with little salt for 3 whistles. Meanwhile soak the rice in water.
3. When the pressure is released, strain the water and add ginger/garlic paste, curd,red chillies, coriander powder, garam masala and settle it down.
4. Now boil rice in a vessel with little salt and 2 drops of oil until the rice is cooked 3/4th and strain water.
5. In the meantime, finely chop the onions lengthwise and tomatoes in to fine pieces.
6. Heat oil in a pan and when hot, add the spices (cloves,cardamon,bayleaves) and when they splutter, add the onions and fry well.
7. Add green chillies, and mint leaves and cook well until the onions turn into golden brown.
8. Add chopped tomatoes and smash them and fry until the tomatoes are cooked fine.
9. Then add the chole masala and required amount of salt and sprinkle little water.
10. When this mixture is almost cooked, spread the drained rice over the chole mixture and close the vessel with a lid and cook for next 5 to 7 minutes until the rice is cooked completely.
11. Now mix the chole with rice without breaking rice.
Serve hot and spicy chole briyani with raitha/pappads. I also use some roasted cashews for extra crunchiness.
