Peshawari Chana Pulao

Ingredients.

A bowl of white gram

One kilo of rice

Salt to taste

2 tablespoons ginger garlic (crushed)

2 medium onions (finely chopped)

2 medium tomatoes (finely chopped)

Three to four green chilies

Half a bunch of green coriander (finely chopped)

1 teaspoon red chilies (ground)

Garam masala powder one tablespoon

Half a cup of cooking oil

Combination

Wash the chickpeas thoroughly and soak them in warm water for an hour.

Then boil and mash well.

Wash and soak the rice twenty minutes before.

Put cooking oil in a pot and heat it for three to four minutes and fry the onion until golden brown.

In the same pot, add hot spices and fry for one to two minutes.

Add tomatoes and fry until the tomatoes turn brown.

  Add salt, fried onions, chopped green spices, and red chilies, and cover.

When the water dries up, fry the boiled gram and rice in it and add four cups of water.

Cook on medium heat until the water dries up, stirring once or twice in between.

When the water dries up, reduce the heat and keep it on the tail for ten to twelve minutes.

Garnish: Mix well while taking out in a dish. Serve hot with salad and raita.