Steps A
1) Pressure cook the Kabuli chana adding a little salt, till just done, do not over-cook
2) Soak the rice in water for 10-15 minutes, drain well and keep aside
3) Heat oil in a thick bottom deep pan, add all the whole spices followed by sliced onions
4) Sauté till the onions tum golden, add the ginger garlic and green chili paste, sauté for two minutes, then add the washed and chopped Methi leaves
5) Sauté for 3-4 minutes, add the Kabuli Chana, followed by Haldi powder and beaten curds
6) Sauté for a few minutes till the curds is all blended well into the chana and masala, add the drained rice and garam-masala powder
7) Add the salt and sugar, mix well, add 3 3/4 cup of warm water, put a tight-fitting lid, cook on a very Iow flame.
8) Check the doneness of rice after 7-8 minutes, sprinkle a little water if needed
9) When done, add 2 teaspoons of ghee, mix well
10) Serve hot garnished with fried onion barista if desired, and curds or raita of your choice.
Steps B
I) Pressure cook the potato or sweet-potato adding some salt till done
2) Peel, cut into cubes and keep aside
3) Blend the curds adding the rock-salt, roasted jeera powder and sugar and refrigerate, if curds is too thick you may mix in a little cold milk
4) Heat oil/ghee in a non-stick pan, add the whole jeera, broken dry red chili pieces, hing and mix in the cubed potato/ sweet potato
5) Toss well, if needed add some salt and mix well, put off the flame and cool thoroughly
6) Mix the cooled potato mixture
7) Adjust the seasonings as per taste, transfer into a serving bowl, garnish with shredded mint leaves, serve cooled.
