Chickpeas Biriyani

Ingredients

• 2 cups chickpeas cooked with a little salt
• 2 teaspoon red chili powder
• 1 tablespoon plain yoghurt
• 1 teaspoon fenugreek seeds
• 2 teaspoon garam masala
• ½ teaspoon turmeric powder
• 1½ cup basmati rice
• 2 tablespoon oil
• 2 teaspoon ghee
• 2 pinches saffron
• 1 tablespoon warm milk
• 1 bay leaf
• 2 onions
• 1 tablespoon ginger garlic paste
• 2 tomatoes
• 2½ cups water
• salt as needed
• mint leaves a handful
• coriander leaves a handful

Preparation

1. pressure cook pre-soaked chickpeas with salt for 6-7 whistles. drain water completely. add the cooked chickpeas in a bowl. add 1 teaspoon red chili powder,1 tablespoon curd, 1 teaspoon chickpeas masala powder, and 1 teaspoon fenugreek seeds. mix well. keep aside for 10 mins.
2. wash and soak basmati rice in water. soak 2 pinches of saffron in 1 tablespoon warm milk.
3. in a pan add 2 tablespoon oil and 2 teaspoon ghee. add 1 bay leaf and 2 slit green chilis. add 2 thinly sliced onion and sauté till translucent.
4. add 1 tablespoon ginger garlic paste and sauté for a minute. season and mix well. add in 2 chopped tomatoes and cook for 2 minutes, pour in the marinated chickpea mix.
5. mix well and cook for 2 minutes. add the soaked rice with water and add the saffron milk. mix well. add chopped mint leaves and coriander leaves. cook till rice is soft. serve.