Chick-Peas Pulao

Serves 6 to 8.

For the rice

1 1/2 teacups uncooked Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1 1/2 teacups milk
1 1/2 teacups water
2 1/2 teaspoons salt

For the gravy

1 teacup chick peas (Kabuli chana)
1 pinch soda-bi-carb
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teacup fresh curds
1 teacup chopped tomatoes
2 chopped potatoes
3 chopped green chillies
3 tablespoons ghee
salt to taste

For the baking

2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chilli
2 tablespoons fried onions
1/4 teacup milk with a dash of saffron

For the rice

Soak the rice for 30 minutes. Drain. Mix the water and milk together. Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.

For the gravy

Soak the chick peas overnight. Next day, boil with a little water and the soda bi-carb. Drain. Heat the ghee, add the ginger and garlic pastes and fry for a while. Add the chilli powder and the turmeric (in a little water) and fry for 1 minute. Add the curds, tomatoes, potatoes and green chillies and stir for a while. Add the chick peas and salt.

To the cooked rice, add the coriander, mint, green chillies and fried onions. Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes. When baked, turn upside down in a serving dish and serve hot.