Pressure cook pre-soaked chole with salt for 6-7 whistles. Drain water completely.
I always soak the chickpeas and freeze it well for 2 weeks, so that we can use it anytime we want.
Let’s do the marination.
Add the cooked chole in a bowl.
Add 1 tsp red chili powder,1 tbsp curd, 1 tsp chana masala powder, and 1 tsp kasoori methi
Mix well. Keep aside for 10 mins.
Wash and soak 1.5 cups basmati rice in 2.5 cups water.
Soak 2 pinches of saffron in 1 tbsp warm milk.
In a pan add 2 tbsp oil and 2 tsp ghee
Add 1 bay leaf and 2 slit green chilis
Add 2 thinly sliced onions.
Saute till translucent.
Add 1 tbsp ginger garlic paste and saute for a minute.
Now add salt and mix well.
Add in 2 chopped tomatoes and cook for 2 minutes.
Add the marinated chole mix.
Mix well and cook for 2 minutes.
Add the soaked rice with water and add the saffron milk.
Mix well. Add chopped mint leaves and coriander leaves.
In the last add 1 tsp red chili powder and 1 tsp chana masala or garam masala
Mix well and cover the cooker.
Pressure cook for 1 whistle.
Keep in very low flame for 7 mins and switch off.
Once the pressure is completely released open the cooker.
Gently mix from sides.
Garnish with coriander leaves and add 1 tsp of ghee.
Serve hot with any raita of your choice.