Directions

• Add about 3 cups of water to chana and boil till the chana becomes tender but does not break apart. Drain and keep aside.
• In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
• Add the ginger (Adrak), garlic (Lehsan), cumin seeds (Zeera)), black peppercorn. (Kali Mirch), clove (Laung), ilaichi, cinnamon and salt along with ½ cup of water. Mix well and cook to allow the water to dry. Add the chana and presoaked rice.
• Add water so that it reaches about a 1½ cm (1/2 inch) above the level of the rice and chana.
• Cover and cook till water dries and the rice and chana are tender.
• Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
• Serve with garlic chutney or achaar.