Sashi's Tasty Bites

Soak Channa for 10 or more hrs and pressure cook with 2 cups of water for 15 minutes until it is soft. Fry “To grind” ingredients in oil for few minutes and grind them. Chop Onion, Tomatoes. Split open Green Chili. Soak rice for 10 min and drain the water completely.

In a nonstick pan add ghee 1 tsp and fry the rice until the moisture is evaporated and turns in to mild golden brown.

In a vessel pour some water and allow it to boil. Add tomatoes and let it boil for 2 minutes. Take out the tomatoes and peal the skin. Grind these tomatoes to a fine paste.

Grind the coconut in warm water for first time and extract the coconut milk. Grind the same for 2nd time and take some more milk. Measure and keep it 1 3/4 cup.

In a heavy bottom pan or pressure cooker, add Oil, Cardamom, Cinnamon, Cloves, Biriyani leaves and ginger garlic paste. Fry them till the raw smell from ginger garlic paste leaves. Add green chilies, chopped onion and fry till onion is translucent. Add the ground masala and lower the flame. Fry this till the raw smell leaves and when you get nice aroma. Add ground tomato, salt, dry Fenugreek leaves, Garam masala and allow it to boil for 2 minutes.

Add channa dhal, extracted coconut milk & 1 1/2 cups of water and wait till it boils. Add rice and mix well. Cover this with a lid. Lower the flame and allow it to sit on stove for 20 minutes.If it’s pressure cooker place the whistle in place.No need to stir in the middle.

If you are afraid of burning the bottom of rice, keep a pan full of water and place the vessel inside and allow it to cook for 25 minutes.