Ingredients:
- Jaifil (Nutmeg) 2 small pieces
- Javatri (Mace) 2-3
- Sabut kali mirch (Black peppercorns) ½ tsp
- Badi elaichi (Black cardamom) 1
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 6-7 cloves
- Hari mirch (Green chilies) 12-13
- Pani (Water) 2 tbs or as required
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 1 medium
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon sticks) 2-3
- Sabut kali mirch (Black peppercorns) 12-14
- Laung (Cloves) 4-5
- Hari elaichi (Green cardamom) 3-4
- Namak (Salt) 1 & ½ tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Dahi (Yogurt) whisked ½ Cup
- Chicken stock cube 1
- Podina (Mint leaves) chopped ½ Cup
- Pani (Water) 2-3 Cups or as required
- Chanay (Chickpeas) boiled 250 gms
- Chawal (Rice) basmati ½ kg (soaked)
Directions:
In spice mixer,add nutmeg,mace,black peppercorns,black cardamom and grind well.
Add ginger,garlic,green chilies,water and grind to make a paste & set aside.
In pot,add cooking oil,onion and fry until light golden.
Add cumin seeds,cinnamon sticks,black peppercorns,cloves,green cardamom and mix.
Now add grinded paste and mix well.
Add salt,red chili powder and mix well for 2 minutes.
Add yogurt and mix well.
Add chicken stock cube,mint leaves and mix well.
Add water,mix well and bring it to boil.
Add chickpeas and rice,mix gently and bring it to boil.
Cook on medium high flame until water is reduced (8-10 minutes).
Cover and steam cook on low flame for 5-8 minutes & serve!
Ajza:
- Jaifil (Nutmeg) 2 small pieces
- Javatri (Mace) 2-3
- Sabut kali mirch (Black peppercorns) ½ tsp
- Badi elaichi (Black cardamom) 1
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 6-7 cloves
- Hari mirch (Green chilies) 12-13
- Pani (Water) 2 tbs or as required
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 1 medium
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon sticks) 2-3
- Sabut kali mirch (Black peppercorns) 12-14
- Laung (Cloves) 4-5
- Hari elaichi (Green cardamom) 3-4
- Namak (Salt) 1 & ½ tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Dahi (Yogurt) whisked ½ Cup
- Chicken stock cube 1
- Podina (Mint leaves) chopped ½ Cup
- Pani (Water) 2-3 Cups or as required
- Chanay (Chickpeas) boiled 250 gms
- Chawal (Rice) basmati ½ kg (soaked)
Directions:
Spice mixer mein jaifil,javatri,sabut kali mirch aur badi elaichi dal ker ache tarhan grind karein.
Adrak,lehsan,hari mirch aur pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein.
Pot mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Zeera,darchini,sabut kali mirch,laung aur hari elaichi dal ker mix karein.
Ab grinded paste shamil karein aur ache tarhan mix ker lein.
Namak aur lal mirch powder dal ker 2 minutes kliya ache tarhan mix karein.
Dahi shamil karein aur ache tarhan mix ker lein.
Chicken stock cube aur podina dal ker ache tarhan mix karein.
Pani dal dein aur ubal anay dein.
Chanay aur chawal dal ker gently mix ker lein aur ubal anay dein.
Darmiyani tez ancch per pani reduce ho janay tak paka lein (8-10 minutes).
Dhak dein aur halki ancch per 5-8 minutes kliya steam cook ker lein & serve karein.
