Pearl Pullav

by Tarla Dalal

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A nourishing rice with chick peas which will prove a hit at any party.

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Preparation Time: 20 min.
Cooking Time: 40 min.
Serves 6 to 8.
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Ingredients

For the rice
1 cup uncooked long grained rice (basmati)
2 cardamoms (elaichi)
2 cloves (laung / lavang)
1 cinnamon (dalchini)
1 bayleaf (tejpatta)
1 1/4 cups milk
1 1/2 cups water
2 1/2 tsp salt

For the gravy
3/4 cup kabuli chana (white chick peas)
1 pinch soda bi-carb
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
3/4 cup fresh curds (dahi)
3/4 cup chopped tomatoes
2 potatoes, chopped
3 chopped green chillies
3 tbsp ghee
salt to taste

For the baking
2 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)
1 chopped green chilli
2 tbsp fried onions
2 tbsp milk with a dash of saffron (kesar) strands

Method
For the rice

Soak the rice for 30 minutes. Drain.
Mix the water and milk together.
Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.

For the gravy

Soak the Kabuli chana overnight. Next day, boil with a little water and the soda bi-carb. Drain.
Heat the ghee, add the ginger and garlic pastes and fry for a while.
Add the chilli powder and the turmeric (in a little water) and fry for 1 minute.
Add the curds, tomatoes, potatoes and green chillies and stir for a while.
Add the Kabuli chana and salt.

How to proceed

To the cooked rice, add the coriander, mint, green chillies and fried onions.
Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top
Make alternate layers of rice and gravy in this manner.
Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes.
When baked, turn upside down in a serving dish and serve hot.