Ingredients:

• 1/2 kg Mince (beef)
• 1 and half cup dried chickpeas
• 4 cups rice
• 3 onions
• 1 and half tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 3 tsp salt
• 1 tbsp white cumin seeds
• 15 black peppercorns
• 8 cloves
• a handful of green coriander leaves
• 6 green chilies
• few mint leaves
• 1 lemon
• 1 and half cup cooking oil

Preparation:

• 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)