FOR CHANNA- Chick peas (Kabuli channa or garbenzo)-3/4cup, green cardamoms-4, cinnamon stick-1, cloves-2, bay leaf-1, salt, water-1 1/2cup. FOR RICE- Basmati rice-3cup, green cardamoms-3, cloves-2, cinnamin stick-1; small, star anise-1, salt, oil-1tbsp, water. OTHER INGREDIENTS- Ghee(clarified butter)-4tbsp, oil-1tbsp, bay leaves-2, green cardamoms-4, cloves-2, cinnamon stick-1, cumin seeds-1/4tsp, finely chopped onion-1cup, onion paste-1/2cup, ginger powder-1 1/4tsp, garlic powder-1 1/2tsp, red chili powder-3/4tsp, tomato puree-2tbsp, garam masala powder-1/2tsp, a few drops orange food color (optional). GRIND TOGETHER- Grated coconut (dry)-1 1/2tbsp, green chilies-2-3, chopped coriander leaves-1cup, a big handful of mint leaves, black pepper corn-10-12.

Step 1.  Soak channa overnight and pressure cook along with water, salt, bay leaf, cardamom, cinnamon and cloves to give 2 whistle. Let the pressure drop. Open the lid and remove the whole spices. Keep the channa and stock aside.

Step 2.  Cook the rice in a rice cooker/pressure cooker along with cardamom, cinnamon, cloves, star anise, salt,water and 1tbsp oil till done. Remove the whole spices.

Step 3.  In a pan, heat ghee and oil together. Add bay leaves, cardamom, cinnamon, cloves and cumin seeds. Let them brown.

Step 4.  Add chopped onion and stir-fry until it turns golden brown. Add the onion paste and cook a little.

Step 5.  Add ground herb-masala paste and cook over medium flame till oil separates and a good aroma comes out.

Step 6.  Add ginger powder, garlic powder, chili powder and salt to taste. Cook for few seconds.

Step 7.  Add tomato puree. When the moisture evaporates, add boiled channa (not stock) and mix well. Sprinkle little stock if required. Then add garam masala powder. Mix well. Turn off the flame.

Step 8.  Gently mix cooked channa and rice. Sprinkle little yellow/orange food color. Sprinkle little stock over the cooked rice. Cover and cook again(if you are using rice-cooker) for 20-30 minutes.

Step 9.  Serve with MINT RAITA.