- 3 tbsp ghee
- 2 onions, chopped
- 400g chickpeas, boiled (two cans)
- 3 tbsp Greek yoghurt
- 2 tsp ginger paste
- 2 tsp garlic paste
- 4 tbsp Rajah Chana Masala
- 3 cups of water
For the rice:
- 2 cups of basmati rice, rinsed and soaked in water for 15 minutes
- 2-3 Rajah Bay Leaves
- 1 stick of cinnamon
- 5-6 Rajah Green Cardamom pods
- 2 black cardamom pods
- 10-12 cups of water to cook the rice
For layering the rice:
- 2 onions, sliced and sautéed in 2 tsp oil until deep brown
- 6 tbsp mint leaves, chopped
- 8 tbsp coriander leaves, chopped
- Few strands of saffron soaked in warm water
- 2 tbsp Kewra water
- 1 tbsp raisins
- 1 tsp oil to cook with rice
- 2 tsp oil to coat the large pan
- Begin by heating the ghee in a pan. Add the chopped onions and fry until dark brown. Add the ginger and garlic paste and fry for another 5 minutes.
- Add the yoghurt to the pan, one tbsp at a time, stirring all the time.
- Add the Rajah Chana Masala and salt. Add ½ cup of water and mix well.
- Now add the chickpeas and remaining water. Cover and simmer on a low flame for 10 minutes - the chickpeas should have a thick, glossy consistency.
- Take your soaked rice and add the 10-12 cups water and the whole spices. Bring to boil until the rice is cooked. Once cooked, drain and use a fork to fluff the rice.
- Time to layer! Grease the base of a large, heavy pan with oil. Spread half your chickpeas over the base of the pan. Next, spread over half your rice. This is your second layer. Sprinkle some chopped mint, sautéed onions and coriander leaves evenly. Repeat this step to create 2 layers.
- Sprinkle the raisins on top and add the remaining herbs and onions. Make small holes in the layered rice using a spoon handle and add the saffron. Sprinkle kewra water over the top.
- Cover and seal with foil and leave to cook for 10 minutes on low heat. Remove from heat and let sit for 15 mins