Ingredients:
1 cup rice
½ cup white chickpeas
(soaked in water for 6 to 8 hours)
½ cup chopped onion
½ cup chopped
tomato
1 tbsp garlic paste
1 tbsp choole
masala
2 tsp red chili
powder
2 tsp cumin seeds
1 tsp turmeric
powder
Pinch of asafoetida
(hing)
2 tbsp oil
1 cup water
Tomato slices and coriander
for garnishing
Method:
Soaked rice in
water for ½ hour. Heat the oil in pressure cooker, add cumin seeds, when seeds
are crackle add asafoetida, turmeric powder, onion and garlic paste sauté for
minute. Add tomato, choole masala, red
chili powder and salt, mix it well. Add rice, chickpeas and water mix it well,
closed the lid and cook for 3 whistles on
high flame. Garnish with tomato slices. Serve hot with curd or raita.
