chickpeas biriyani

Serves: 4

Ingredients:
2 cups chickpeas cooked with a little salt
2 teaspoon red chili powder
1 tablespoon plain yoghurt
1 teaspoon fenugreek seeds
2 teaspoon garam masala
½ teaspoon turmeric powder
1½  cup basmati rice
2 tablespoon oil
2 teaspoon ghee
2 pinches saffron
1 tablespoon warm milk
1 bay leaf
2 onions
1 tablespoon ginger garlic paste
2 tomatoes
2½ cups water
salt as needed
mint leaves a handful
coriander leaves a handful

Method:
pressure cook pre-soaked chickpeas with salt for 6-7 whistles. drain water completely. add the cooked chickpeas in a bowl. add 1 teaspoon red chili powder,1 tablespoon curd, 1 teaspoon chickpeas masala powder, and 1 teaspoon fenugreek seeds. mix well. keep aside for 10 mins.
wash and soak basmati rice in water. soak 2 pinches of saffron in 1 tablespoon warm milk.
in a pan add 2 tablespoon oil and 2 teaspoon ghee. add 1 bay leaf and 2 slit green chilis. add 2 thinly sliced onion and sauté till translucent.
add 1 tablespoon ginger garlic paste and sauté for a minute. season and mix well.  add in 2 chopped tomatoes and cook for 2 minutes, pour in the marinated chickpea mix.
mix well and cook for 2 minutes. add the soaked rice with water and add the saffron milk. mix well. add chopped mint leaves and coriander leaves.  cook till rice is soft. serve.