Ingredients

Basmati rice : 2 cups
Onion : 2
Chilli powder : 2 -3 tsp
Ginger garlic paste : 2 tsp
Curd : ½ cup
Oil : 4 tsp
Mint : ½ bunch
Chana : ½ cup
Coriander : ½ bunch
Tomato : 2
Cloves : 2
Bark of cloves : 2 pieces
Salt : as needed
Cardamom : 4

Method

Soak Chana for 3-4 hrs and pressure cook with salt.
Wash basmati rice and soak it in 2½ cups water for half an hour.
Cut onion and tomato.
Clean and cut mint and coriander leaves.
In a pressure cooker vessel add oil, cloves, bark of cloves, cardamom.
Add onion and saute.
Add tomato, ginger garlic paste, mint, coriander, chilli powder, salt and fry till the smell subsides.
Add curd and let it boil for 2 minutes.
Add basmati rice with water, close it with the lid and pressure cook till you hear a whistle.
Keep it on low flame for 2 minutes and remove from stove.
When the pressure subsides, stir the contents and serve with raita.


This recipe is taken from the book "Saadam Vagaigal" by Revathi Shanmugam published by Kannadhasan Pathippagam