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1 pound or 500 grams of Basmati Rice (washed well & drained)
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4-6 ounces of Chana Lentils (Chana Dal)
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1 large Onion (thinly sliced)
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1 tsp. of Peppercorns (Saabut Kaali Mirch)
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5 Cloves (Loung)
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1 (2" piece) of Cinnamon Stick (Dal Cheeni)
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2 Bay Leaves (Tezz Pattay)
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2 Big Black Cardamoms (Bari Kaali Ilaichi)
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1 tsp. Black Cumin Seeds (Kaala Zeera)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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Salt (to taste)
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5 ounces or 150 grams of Clarified Butter (Ghee) or Cooking Oil
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1 ½ pints or 6 cups of Water
- Soak the lentils in a bowl of water for atleast 15 minutes. Then wash the lentils with a few changes of water and drain. Boil them in fresh salted water until the lentils are tender and cooked well. Put in a strainer to drain any excess water. Set aside.
- In a pot add the clarified butter or oil, when the oil is heated, add in the sliced onions, bay leaves, cloves, and cinnamon sticks. Saute until the onions are golden brown. Then add in the 6 cups water, rice, salt, peppercorns, red chilli powder, and cumin seeds and cook on medium heat - covered until rice are cooked and tender and the water has absorbed.
- Fry the boiled dal in 1 ounce of clarified butter or oil for a few minutes. Then add it lightly into the cooked rice and mix.
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