Finely chop 1 onion and fry it in 2 tbsp of oil until light golden brown.
Add the mince in it and cook it for a little while.
Add ginger garlic paste, red chili powder, turmeric powder and 1 tsp of salt. Cook it on a low flame till it dries up and is cooked properly.
Simultaneously, boil the dried chickpeas with a tsp of salt and, as soon as it is soft, strain out the water. Make sure not to over boil the chickpeas, which would deform their shape.
Finely chop the green coriander leaves, green chilies and mint leaves.
Mix with chickpeas and mince together.
Add all peppercorns, cloves, cumin seeds along with chopped green coriander, green chilies and few mint leaves. Squeeze the lemon juice in the end.
Fry the remaining two onions in a separate pan.
Take out all the fried onions and keep the oil aside.
Boil the rice with a dash of salt and a tsp of white cumin seeds.
Strain the water when the rice is half cooked.
Sprinkle some of the oil left from the fried onions and put a layer of rice followed by the layer of mince and chickpeas and in the end, cover it with rice on top.
Finally chop some green chilies and spread it on the rice and put the left over oil on top.
Cover the pan with a lid.
Cook it on low flame till the rice is fully done. (the green chilies would automatically change color the minute the rice is read to be served)
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