Kala Channa Pulao

Ingredients for Kala Channa Pulao:
Black Bengal gram (soaked overnight) 1-1/2 cups
Stock in which grams were boiled 4 cups
Soaked rice 1-1/2 cups
Ghee 2 tbsp
Bay leaves 2
Green cardamoms 2-3
Cloves 5-6
Ginger-garlic paste 1 tbsp
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Garam masala powder 1 tsp
Cumin powder 1 tsp
Salt to taste
Onions thinly sliced and deep fried 2 large
Fresh mint leaves 12-15
Chopped coriander leaves 2 tablespoons

Method:
In a pan add ghee, bay leaves, green cardamoms, cloves, ginger- garlic paste and sauté on low heat for a minute. 
Add the boiled grams, red chilli powder, coriander powder, garam masala powder, cumin powder and sauté on high heat for 4-5 minutes. 
Add salt and mix well. 
Add the stock, drained rice, fried onions and mint leaves. 
When the stock gets absorbed, lower the heat, cover and cook till the rice is done. Transfer into a serving plate, garnish with coriander leaves and serve hot.

Kala Channa Pulao by Zarnak Sidhwa