1½ cup Basmati rice
1 cup chickpeas (channa)
1 medium size onion finely chopped
1 bay leaf (tej patta)
4 cloves
4 cardamoms
4 black peppers
Salt
Method:
• Soak the chickpeas for 12 hours and pressure-cook for 15 minutes.
• Heat ghee in pressure cooker and add the spices and onion.
• When onion is light brown, add the chickpeas.
• Sauté for a while and then add rice.
• Add 1½ cups water and pressure-cook for 5 min.
• Serve hot, along with raita