Ghee/Oil – 3 tbsp.
Bay Leaf – 1
Cloves – 4
Cinnamon – 1 stick
Cardamom Whole – 2
Fennel seeds – 1/2 tsp
Onion – 1
Green Chilli – 3
Ginger Garlic paste - 1 tbsp.
Tomato – 2
Chickpea– 1/2 cup, soaked overnight
Salt & Pepper
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 teaspoon
Fennel powder – 1/2 teaspoon
Garam Masala powder - 1/2 tsp
Rice – 2 cup, soaked in Water for 15 min and drained
Lemon juice
Cilantro
Heat Ghee and Oil in a pressure cooker.
Temper Whole Garam Masala and Fennel seeds.
Add Onion and Green Chilli; cook until the Onion turns translucent.
Add Ginger Garlic Paste and cook until the raw smell goes away.
Add the Tomatoes and cook closed until soft.
Add the Chickpeas and mix well so the masala coats well.
Season the mixture with Salt, Pepper, Turmeric, Chilli, Fennel and Garam Masala Powder. Cook closed for 3 min.
Now add the Rice and mix well so the Masala coats all kernels of the Rice.
Finally add 4 cups Water. Cook closed for 12 min in medium heat and 5 min in simmer.
Garnish with Lime Juice and Cilantro.
Serve hot with Raita.