For 4 Person(s)


  • 1 kg rice
  • 1/4 kg chana daal
  • 1/2 kg curd
  • 2 onions
  • 12 green chilies
  • 1 tsp red chili powder
  • 2 tsp garlic ginger paste
  • 3 tsp salt
  • 2 tsp shazira elaichi powder
  • 4 coriander sprigs, de-stemmed
  • 2 mint sprigs, de-stemmed
  • 100 g oil


Wash rice, add 5 litres of water, 2 teaspoons of salt and keep aside. 

Wash chana dal, add water and cook until it becomes tender. Take off remaining water in a vessel and keep aside.

Remove the chana dal to a plate and keep aside.

Pour oil in a pan and fry the onion and green chilies until the onion turns golden brown. Mash onion and keep aside.

In the same oil fry garlic ginger paste till it turns golden. Now add half the coriander and mint and fry. Keep this aside.

In bowl take the curd, beat it and add red chili powder, Shazira elaichi and salt (1 tsp) and beat well. Keep aside. Keep the rice on the stove and let this be half cooked. Drain off water from rice and take off half of rice in another pot.

With the leftover rice spread half chana dal and sprinkle half the curd (which was kept aside). Sprinkle half the oil and spread half the onion and green chilies. Now sprinkle half the raw coriander and mint.

Over this, spread the remaining rice and then spread remaining chana dal and sprinkle remaining curd (which was kept aside). Sprinkle remaining oil, spread remaining onion and green chilies. Now sprinkle remaining raw coriander and mint. Cover the vessel with lid and keep on stove, on highest flame for 1 minute then leave on lowest flame for 15 minutes.