Ingredients
- Oil: ½ cup
- Piyaz (Onion): 2 medium
- Tamater (Tomatoes): 3 medium
- Sabz mirchen (Green chillies): 8-10
- Kuti laal mirchen (Crushed red chillies): 1½ tsp
- Sabz elaichi (Green cardamom): 5
- Dar cheeni (Cinnamon sticks): 2
- Laung (Cloves): ½ tsp
- Bari elaichi (Black cardamom): 2
- Sabut kali mirchen (Whole peppercorn): 1 tsp
- Badiyan ka phool (Star anise): 2
- Zeera (Cumin seeds): 1 tsp
- Sonf (Fennel seeds): 1 tsp
- Sabut dhaniya (Whole coriander): 2 tbs [crushed]
- Namak (Salt): 1 tsp
- Imli (Tamarind): 1 tbs
- Chany (Chickpeas): 1 cup [boiled]
- Pani (Water): 2¾ glasses
- Namak (Salt): 2 tsp [heaped]
- Chawal (Rice): 2 glass [soaked]
- Sabz dhaniya (Green coriander): 2 tbs
- Sabz dhaniya (Green coriander): 2 tbs [for garnish]
Method
Step 1: Add Oil and Piyaz (Onion) in a pan and cook till they become brown. Remove fried Piyaz from the pan and set aside.
Step 2: Turn off the flame. Add Tamater (Tomatoes), Sabz mirchen (Green chillies), Kuti laal mirchen (Crushed red chillies), Zeera (Cumin seeds), Sabut dhaniya (Whole coriander), Sonf (Fennel seeds), Sabz elaichi (Green cardamom), Bari elaichi (Black cardamom), Badiyan ka phool (Star anise), Sabut kali mirchen (Black peppercorn), Dar cheeni (Cinnamon stick), Laung (Cloves), Namak (Salt), Imli (Tamarind), mix and turn on the flame. Cook till the masala is ready.
Step 3: Add boiled Channy (Chickpeas), mix and cook for 2 minutes. Add Pani (Water) and Namak (Salt), mix, cover, and cook till water starts boiling.
Step 4: Add Chawal (Rice), Sabz dhaniya (Green coriander), mix and cook at medium-high flame till water is reduced. This will take approximately 4 to 5 minutes.
Step 5: Cover and cook in steam for 10 minutes.
Step 6: Turn off the flame and add fried Piyaz and Sabz dhaniya (Green coriander). Cover and leave for 10 minutes.
Serve with Green Raita and Kachumar Salad.