by Tarla Dalal
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A nourishing rice with chick peas which will prove a hit at any party.
- 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.
- 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.
- 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.
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