recipeName: chickpeas biriyani
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
steps: 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.
NER: chickpeas red chili powder yoghurt fenugreek seeds garam masala turmeric powder basmati rice oil ghee saffron milk bay leaf onions ginger garlic paste tomatoes water salt mint coriander leave