Ingredients:
- Cooking oil ½ Cup
- Pyaz (onion) sliced 2 large
- Dahi (Yogurt) whisked 1 Cup
- Zeera (Cumin seeds) 1 tbs
- Darchini (Cinnamon sticks) 2
- Badiyan ka phool (Star anise) 1
- Laung (Cloves) 4-5
- Badi elaichi (Black cardamom) 2
- Tez paat (Bay leaves) 2
- Hari mirch (Green chilli) crushed 2 tbs
- Adrak lehsan (Ginger garlic) crushed 2 tbs
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Garam masala powder 1 tsp
- Dhania powder (Coriander powder) 1 tbs
- Chana daal (Split Bengal gram) 1 Cup (soaked & boiled until 3/4th done)
- Podina (Mint leaves) chopped 2-3 tbs
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Lemon juice 2 tbs
- Chawal (Rice) sella ½ kg (soaked & boiled with salt until 3/4th done)
- Kewra water 1 tbs
Directions:
In pot,add cooking oil,onion and fry until golden brown & take out in a bowl.
Add yogurt,mix well and cook for 2 minutes.
Add cumin seeds,cinnamon sticks,star anise,cloves,black cardamom,bay leaves and mix well.
Add green chilli,ginger garlic and mix well.
Add red chilli powder,salt,turmeric powder,garam masala powder,coriander powder,mix well and cook until oil separates (approx. 2-3 minutes).
Add split bengal gram and mix well.
Add half quantity of fried onion,mint leaves,fresh coriander and mix.
Add lemon juice and mix well.
Add remaining fried onion,boiled rice and kewra water,cover and simmer on low flame for 8-10 minutes.
Ajza:
- Cooking oil ½ Cup
- Pyaz (onion) sliced 2 large
- Dahi (Yogurt) whisked 1 Cup
- Zeera (Cumin seeds) 1 tbs
- Darchini (Cinnamon sticks) 2
- Badiyan ka phool (Star anise) 1
- Laung (Cloves) 4-5
- Badi elaichi (Black cardamom) 2
- Tez paat (Bay leaves) 2
- Hari mirch (Green chilli) crushed 2 tbs
- Adrak lehsan (Ginger garlic) crushed 2 tbs
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Garam masala powder 1 tsp
- Dhania powder (Coriander powder) 1 tbs
- Chana daal (Split Bengal gram) 1 Cup (soaked & boiled until 3/4th done)
- Podina (Mint leaves) chopped 2-3 tbs
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Lemon juice 2 tbs
- Chawal (Rice) sella ½ kg (soaked & boiled with salt until 3/4th done)
- Kewra water 1 tbs
Directions:
Pot mein cooking oil aur pyaz dal dein aur golden brown hunay tak fry ker lein & bowl mein nikal lein.
Dahi dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
Zeera,darchini,badiyan ka phool,laung,badi elaichi aur tez paat dal ker ache tarhan mix karein.
Hari mirch aur adrak lehsan dal ker ache tarhan mix ker lein.
Lal mirch powder,namak,haldee powder,garam masala powder aur dhania powder dal ker ache tarhan mix karein aur oil alag hunay tak paka lein (approx. 2-3 minutes).
Chana daal dal ker ache tarhan mix ker lein.
Half quantity fried pyaz,podina aur hara dhania dal ker mix karein.
Lemon juice dal ker ache tarhan mix ker lein.
Remaining fried pyaz,boiled chawal aur kewra water dal ker dhak dein aur halki ancch per 8-10 minutes kliya dum per rakh dein.
