Ingredients:
Chickpeas ½ kg
Rice basmati 1 kg (soak for 20 mins)
Black cumin seeds 1 tsp
Bay leaves 2
Raisins 1 cup (soak in hot water)
Vinegar 2 tbsp
Garlic and ginger paste 2 tbsp
Cinnamon 1 piece (roast and grind fine)
Salt to taste
Onions 2 large (cut and slice fine)
Dalda or your choice of banaspati Ghee / Oil ½ cup
Method:
Soak lentils overnight with soda, clean and boil till tender, remove water and wash again. Boil separately in pan till tender and keep aside. In a pan add banaspati and brown onions. When brown remove half and keep on kitchen paper for garnishing. In the same pan add garlic and ginger paste and garam masala, stir for some time, and then add in the raisins and chickpeas. Stir and add rice and 5 cups of water and vinegar (to prevent rice from sticking). When water evaporates, simmer till steam comes out. Garnish with brown onions.
