Ingredients: Chickpeas (Kabuli chana) 1 cup (soaked), basumathi rice1 1/2 cup, green cardamoms 6, bal leaves 2, cloves 2, tea leaves 2 tbsps, oil 3 tbsps, onion 1 (sliced), garlic paste 1 tbsp, ginger paste 1 tbsp, chole masala 2 tsps, red chilli powder 1 tsp, potatoes 2 (boiled, peeled and cubed), saffron few strands, milk 3 tbsps, yogurt 1/2 cup, fried onions 1/2 cup, fresh mint leaves 1/2 cup (chopped), ginger 1 inch piece (cut in to thin strips) and salt to taste.
Method: Cook rice in 4 cups of water in a deep pan with salt, green cardamom, bay leaves and cloves. Drain excess water. Soak kabuli chana over night in 4 cup of water with salt and tea leaves tied in apiece of muslin cloth. Heat 2 tbsps oil in a non stick deep pan, add onion and saute. Add ginger garlic paste, green chilli paste and continue to saute till fragrant. Add chole masala and red chilli powder and mix well. Add the boiled chana
Heat remaining oil in another non stick pan, add potatoes and saute till golden brown. Mix saffron and milk and heat it in the microwave for 1 minute. Add salt to the chole and mix. Add the potatoes, mix. Spread half the rice in a layer over the chole. Drizzle the yogurt, half of the fried onion, half the mint leaves and ginger strips.Spread remaining rice, drizzle the saffron milk, the remaining fried onions, and mint leaves. Cover and cook on low heat for 10 minutes. Serve hot.
Ref: Sanjeev Kapoor’s recipe