Peshawar channa plau

Ingredient:

A bowl of chickpeas

One kilo of rice

Salt as per your choice

Ginger garlic two tablespoons (ground)

Onion two pcs medium (finely chopped)

Tomatoes two medium (finely chopped)

Green chilies three to four pieces

Green coriander half bunch (finely chopped)

A teaspoon of red pepper (grounded)

A tablespoon of hot spice powder

Half a cup of cooking oil

Preparation:

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

Then boil and swallow well.

Wash and soak the rice thirty minutes before.

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

Add hot spices to the same pot and add ginger garlic and fry for one to two minutes.

Add tomatoes and fry so much that tomatoes melt.

Add salt, sauteed onions, chopped green spices, and paprika, and cover.

When the water is dry, put boiled gram and rice in it and fry it and add four cups of water.

Boil on medium flame until the water is dry, running spoonfuls once or twice in the middle.

When the water is dry, light the flame and keep it on the tail for ten to twelve minutes.

Garnish: Mix well as remove in the dish. Serve warm with salad and raitas.