Cholay Biryani

1) Basmati rice 1 1/2 cups
2) Chickpeas (kabuli chana) 1 cup
3) Tea leaves 2 tablespoons
4) Salt to taste
5) Green cardamoms 5-6
6) Bay leaves 2-3
7) Cloves 2-3
8) Skimmed milk yogurt 1 1/2 cups
9) Ginger paste 1 teaspoon
10) Ginger(cut into thin strips) 1 inch piece
11) Fresh mint leaves(torn) 1/2 cup
12) Green chilli paste 1 teaspoon
13) Red chilli powder 1 teaspoon
14) Turmeric powder 1 teaspoon
15) Garam masala powder 1 teaspoon
16) Garlic paste 1 teaspoon
17) Saffron (kesar) a few strands
18) Skimmed milk(warm) 1 tablespoon
19) Kewra water a few drops
20) Fresh coriander leaves(chopped) 1/4 cup

METHOD:

1. Soak kabuli chana overnight in four cups of water.
2. Drain & pressure cook in 4 cups of water with salt & tea leaves tied in piece of muslin cloth, till tender.
3. Remove the muslin cloth bag and drain chickpeas.
4. Soak rice in three cups of water for about half an hour.Drain.
5. Boil four cups of water in a deep pan with salt & green cardamoms, bay leaves & cloves.
6. Add rice and cook till half done. Drain excess water.
7. Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of mint leaves, green chilli paste, red chilli powder, turmeric powder, garam masala & garlic paste.
8. Dissolve saffron in warm milk and mix in kewra water.
9. Place the marinated chickpeas in a deep non-stick pan.
10. Spread cooked rice over the chickpeas evenly.
11. Sprinkle dissolved saffron and half of the coriander leaves over rice.
12. Cover the pan tightly and put on low heat for fifteen minutes or till rice is cooked.
13. Serve hot garnished with remaining coriander leaves and mint leaves.