Ingredients
1 ½ cups Basmati Rice
2 cups, Kidney Beans, boiled
2 cups Kidney beans stock
3 ½ tablespoons Ghee
2 tbspns Ginger-garlic paste
1 tbspn Red chilli powder
1 tspn Garam masala powder
A pinch of Turmeric powder
5-6 Green cardamoms
¼ teaspoon Green cardamom powder
3-4 Cloves
1 teaspoon Green chilli paste
2-3 Bay leaves
1 cup deep fried brown Onions
Ginger cut into thin long strips 1 inch
1 cup Yogurt
Juice of 1 lemon
2 tablespoons finely chopped Coriander leaves
20-25 fresh mint leaves finely chopped
Salt to taste
Few strands of Saffron
Instructions
Heat 2 tbsps of ghee in a rice cooker. Add kidney beans, ginger-garlic paste, red chilli powder, garam masala powder, turmeric powder, green cardamom powder, cloves, green cardamoms, green chilli paste, bay leaves, kidney beans stock, ½ cup browned onions and ginger. Put the cooker on cook mode. Spread the rice over the kidney beans mixture. Sprinkle the remaining mint leaves, fried onion and saffron strands over the rice. Drizzle some ghee on top. Cook for 12 to 15 minutes or till the cooker come on warm mode. Garnish and serve.
