Ingredients:
- Boiling water as required
- Namak (Salt) 1 tbs
- Zeera (Cumin seeds) ½ tsp
- Badi elaichi (Black cardamom) 1
- Darchini (Cinnamon stick) 1
- Badiyan ka phool (Star anise) 1
- Laung (Cloves) 2
- Tez patta (Bay leaf) 1
- Hari mirch (Green chillies) 2-3
- Podina (Mint leaves) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 1 tbs
- Lemon juice 1 tbs
- Chawal (Rice) ½ kg (soaked 30 minutes)
- Ghee ¼ Cup
- Pyaz (Onion) sliced 2 medium
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black peppercorns) 3-4
- Hari elaichi (Green cardamom) 2
- Tamatar (Tomato) sliced 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Hari mirch (Green chilli) crushed 1 tbs
- Namak (Salt) ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tsp
- Haldi powder (Turmeric powder) ½ tsp
- Garam masala powder ½ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Dahi (Yogurt) whisked ½ Cup
- Lemon juice 1 & ½ tbs
- Chana daal (Split bengal gram) 1 & ½ Cup (soaked & boiled with salt)
- Water ½ Cup or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Podina (Mint leaves) chopped 1-2 tbs
- Hari mirch (Green chillies) slit 3
- Pyaz (Onion) fried handful
- Pyaz (Onion) fried 2-3 tbs
- Hara dhania (Fresh coriander) chopped 1 tbs
- Podina (Mint leaves) chopped 1 tbs
- Hari mirch (Green chilli) slit 2
- Zarda ka rang (Orange food color) ½ tsp
- Kewra water 1 tsp
- Ghee 2 tbs
Directions:
In boiling water,add salt,cumin seeds,black cardamom,cinnamon stick,star anise,cloves,bay leaf,green chillies,mint leaves,fresh coriander,lemon juice & mix well,cover & cook on low flame for 2-3 minutes.
Add soaked rice,mix well & boil on medium flame until 3/4th done then strain & set aside.
In a pot,add ghee & let it melt.
Add onion & fry on medium flame until light golden.
Add cumin seeds,cinnamon stick,black peppercorns,green cardamom & mix well.
Add tomato & mix well.
Add ginger garlic paste,green chilli,salt,red chilli powder,coriander powder,turmeric powder,garam masala powder,nutmeg powder,mace powder,mix well & cook until tomatoes are soft (approx. 2-3 minutes).
On low flame,add yogurt,lemon juice,mix well & cook on medium flame until oil separates (3-4 minutes).
Add split bengal gram & mix well.
Add water,fresh coriander,mint leaves and green chillies,cover & cook on low flame for 4-5 minutes.
Add fried onion,boiled rice,fried onion,fresh coriander,mint leaves,green chilli,orange food color,kewra water and ghee,cover & steam cook on low flame for 8-10 minutes.
Garnish with fried onion & serve!
Ajza:
- Boiling water as required
- Namak (Salt) 1 tbs
- Zeera (Cumin seeds) ½ tsp
- Badi elaichi (Black cardamom) 1
- Darchini (Cinnamon stick) 1
- Badiyan ka phool (Star anise) 1
- Laung (Cloves) 2
- Tez patta (Bay leaf) 1
- Hari mirch (Green chillies) 2-3
- Podina (Mint leaves) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 1 tbs
- Lemon juice 1 tbs
- Chawal (Rice) ½ kg (soaked 30 minutes)
- Ghee ¼ Cup
- Pyaz (Onion) sliced 2 medium
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black peppercorns) 3-4
- Hari elaichi (Green cardamom) 2
- Tamatar (Tomato) sliced 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Hari mirch (Green chilli) crushed 1 tbs
- Namak (Salt) ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tsp
- Haldi powder (Turmeric powder) ½ tsp
- Garam masala powder ½ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Dahi (Yogurt) whisked ½ Cup
- Lemon juice 1 & ½ tbs
- Chana daal (Split bengal gram) 1 & ½ Cup (soaked & boiled with salt)
- Water ½ Cup or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Podina (Mint leaves) chopped 1-2 tbs
- Hari mirch (Green chillies) slit 3
- Pyaz (Onion) fried handful
- Pyaz (Onion) fried 2-3 tbs
- Hara dhania (Fresh coriander) chopped 1 tbs
- Podina (Mint leaves) chopped 1 tbs
- Hari mirch (Green chilli) slit 2
- Zarda ka rang (Orange food color) ½ tsp
- Kewra water 1 tsp
- Ghee 2 tbs
Directions:
Boiling water mein namak,zeera,badi elaichi,darchini,badiyan ka phool,laung,tez patta,hari mirchein, podina,hara dhania aur lemon juice dal ker ache tarhan mix karein aur dhak ker halki ancch per 2-3 minutes kliya paka lein.
Soaked chawal dal ker ache tarhan mix karein aur darmiyani ancch per 3/4th done hunay tak boil ker lein phir strain ker ka side per rakh dein.
Pot mein ghee dal ker melt ker lein.
Pyaz dal dein aur darmiyani ancch per light golden ho janay tak fry ker lein.
Zeera,darchini,sabut kali mirch aur hari elaichi dal ker ache tarhan mix karein.
Tamatar dal ker ache tarhan mix ker lein.
Adrak lehsan paste,hari mirch,namak,lal mirch powder,dhania powder,haldi powder,garam masala powder,jaifil powder aur javitri powder dal ker ache tarhan mix karein aur tamatar naram ho janay tak paka lein (approx. 2-3 minutes).
Halki ancch per dahi aur lemon juice dal ker mix karein aur darmiyani ancch per oil alag ho janay tak paka lein (3-4 minutes).
Chana daal dal ker ache tarhan mix ker lein.
Pani,hara dhania,podina aur hari mirchein dal ker dhak dein aur halki ancch per 4-5 minutes kliya paka lein.
Fried pyaz,boiled chawal,fried pyaz,hara dhania,podina,hari mirchein,zarda ka rang,kewra water aur ghee dal ker dhak dein aur halki ancch per 8-10 minutes kliya dum per rakh dein.
Fried pyaz sa garnish ker ka serve karein!
