• 2 tbsps mango pickle
• 2 cups Rice
• 2 tbsps Oil
• 1 tsp fennel seeds
• 1 tsp fenugreek
• 1 tsp mustard seeds
• 2 black cardamoms
• 1 tsp nigella seeds
• 1/2 tsp asafoetida
• 1/2 tsp cumin seeds
• 1/2 cup sliced onions
• 1 tbsp Ginger Garlic Paste
• 1/2 cup Boiled chickpeas
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• to taste salt

Blend mango pickle in a mixer to a paste. Keep aside.
Clean, wash and soak rice for 10 minutes. Drain and keep aside. Put 2 cups of water to boil.

Heat oil in pressure cooker, add fennel seeds, mustard seeds, fenugreek seeds, onion seeds, big cardamoms, cumin seeds and asafoetida.

When seeds crackle, add onions and saute’ till they turn translucent.

Add ginger garlic paste, chick peas, turmeric powder, chilli powder, garam masala, salt and prepared pickle paste and saute’ for 2 minutes.

Add the rice and saute’ for 2 more minutes.

Add the hot water and pressure cook for 2 whistles.
Allow steam to escape before opening the lid.

Separate each grain of rice lightly with a fork.
Serve hot with green chutney

by Pak101.com (few years ago!) / 1002 views