Chickpeas Biriyani

Ingredients

1. Basmati Rice  - 1 cup
2. Chickpeas - 1 cup, cooked
3. Ghee - 1 tea spoon
4. Cardamom - 2
5. Cloves - 3
6. Cinnamon Stick - 1 (1" piece)
7. Onion - 1 large, chopped
8. Green Chilli - 1 or 2
9. Garlic - 4 flakes, chopped
10. Ginger - a 1 inch piece, chopped
11. Tomato - 1 large, cubed
12. Kashmiri Chilli Powder - 1 tsp
13. Turmeric Powder - 1/4 tsp
14. Garam Masala - 1/2 tsp
15. Coriander Leaves
16. Mint Leaves
17. Salt -as required
18. Water - 2 cups
19. Oil

For Garnishing

Cashew Nuts
Raisins
Coriander Leaves
Mint Leaves

Method

1. Soak the rice in water for half an hour. Drain water and keep aside.  Heat ghee in a pan. Fry the rice in the ghee. Add 2 cups of water and enough salt and bring to a boil. Cook for 10-12 mins with the lid on. Once cooked, spread it to cool.

2. Heat oil in a pan. Fry cardamoms, cloves and cinnamon. Once the oil is perfumed, add chopped onion, ginger, garlic and green chilli and sauté for 3 minutes. Then add all the powders and saute until the raw smell goes. Add tomato and sauté for 1 minute. Finally add the cooked chickpeas, mint leaves and coriander leaves and mix well.

3. Mix the cooked rice with chickpeas.

4. Garnish with cashew nuts, raisins and coriander leaves.

5. Serve with raita, pickle, pappads etc.

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