Ingredients (Serves 3 - 4):
Basmati Rice -- 1½ cup
Water -- 5 cups
Kala Channa -- ½ cup (optional)
Onion -- 1 cup, thinly sliced
Green chillies -- 2 ,slit lengthwise
Ginger garlic paste -- 1 tsp
Beetroot -- 1½ cup,chopped or grated
Turmeric Powder -- ¼ tsp
Garam Masala -- 1 tsp
Fennel seeds -- ½ tsp
Bay leaf -- 1
Cloves -- 2
Cinnamon -- 1 inch piece
Cardamom -- 1
Coriander leaves -- 2 tbsp, chopped
Salt -- as required
Oil -- 2 tbsp
Soak the channa for 8 hours / overnight. Pressure cook until done and keep aside.
Wash and soak the basmati rice for 20 minutes. Drain the water and keep it aside.
Boil the water and add required salt. Add the rice and let it cook (it takes 8 minutes for me on medium heat). Make sure the rice does not turn mushy. Drain the excess water and let the rice cool.
Meanwhile, grate or finely chop beetroot.
Heat oil in a large pan / wok. Add fennel seeds and let it splutter,then add cloves, cinnamon, cardamom and bay leaf.
Saute for a few seconds, and then add onions, slit green chillies, ginger garlic paste and cook until onions are translucent.
Add the turmeric powder and garam masala. Saute until the raw smell goes off.
Add the beetroot and saute until cooked.
Add the cooked rice and mix well. Garnish with coriander leaves.
Serve hot with yogurt and pappad.