Ingredients:
Oil - 3 tbsp ( additional 2 tbsp for frying potatoes)
Dried Chickpea / Canned chickpeas - 1/2 cup
Basmati rice - 2 cup
Potato - 2 medium
Fried onions - 1/3 cup
Onion - 1 medium (sliced)
For Marinates：
Coriander Leaves - 1/2 cup
Mint Leaves - 1/2 cup
Yogurt - 2 cup
Ginger Garlic paste - 1 and 1/2 tsp
Green chilli - 4
Chilli powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 and 1/2 tsp
Salt - as per taste
Spices for rice：
Bay Leaves - 3
Green Cardamom pods - 4
Clove - 4
Cinnamon Stick - 3 inch piece
Salt - as per taste
Water - 5 cup
Procedure:
1. Soak the chickpeas over night , wash and pressure cook , drain and keep aside. (You can also use canned chickpeas)
2. Grind together all the marinates for chick peas and marinate chickpeas for about 30 min to 1 hr.
3. Cut potatoes into wedges and fry them in oil till they change to golden brown color.
4. Wash the basmati rice and let it stand in water for about 20 to 30 min.
5. In a deep vessel take all spices for rice along with water and rice, bring it to boil and cook till the rice is half cooked, then drain it.
6. In a thick bottomed cooking pan take oil, add onions and fry till they become translucent.
7. In the same pan arrange the marinated chick peas, potatoes and rice in alternate layers, finishing with rice in the end.
8. Cover the pan with the lid and cook the rice is well cooked. Garnish with Fried onions and coriander. Serve with Raita.
