Ingredients Jump to Instructions ↓

  1. 250 gm white chickpeas (wash and soak in water for an hour)

  2. 1/2 kg basmati rice (wash and soak in water for 1/2 an hour)

  3. 1/4 cup oil

  4. 1 medium onion ,finely sliced

  5. 1 tsp whole cumin seeds

  6. Pinch of nigella seeds

  7. 2 large cardamoms pods

  8. 6-8 cloves

  9. 10-12 whole black peppers

  10. 1 cinnamon stick

  11. 3-4 green chillies,finely chopped

  12. 1 tbsp ginger ,juilined

  13. 1 tsp ginger garlic paste

  14. 2 medium tomatoes ,chopped

  15. 1/2 tsp red chillies powder

  16. 1/2 tsp black pepper ,ground

  17. salt to taste

  18. 5-6 dried plums (Aloo Bukharay)

  19. 1/4 tsp nutmeg & mace powder

  20. Water as required

Instructions Jump to Ingredients ↑

  1. Boil chickpeas in plenty of salted water until done.Drain excess water and keep chickpeas aside.

  2. Heat oil in a pan.Add onion and fry till golden brown.

  3. Add cumin seeds,nigella,cardamoms,cloves,cinnamon stick and black pepper.

  4. When it begins to crackle,add chopped green chillies and juilined ginger.

  5. Stir fry for a minute,then add ginger garlic paste.

  6. Add chopped tomatoes,red chillies powder,ground black pepper and stir well.

  7. When well mixed,add boiled chickpeas,dried plums,salt and water.

  8. Drian the water from rice and add rice to chickpeas mixture.

  9. Mix and cook on high heat until it comes to a boil.

  10. Reduce heat to medium.Cover and cook until the water is almost absorbed and the rice are tender.

  11. Sprinkle nutmeg & mace powder.

  12. Now cook on very low heat,covered,for 5-10 minutes until water is dried and rice is completely cooked.

  13. Serve hot with salad,pickles and raita.


Send feedback