Chana Biryani

You Need
Salt (as per taste)
1 cup kabuli channa
2 cup Basmathi rice
2 Tsp Garam masala powder
3 Tbsp Ghee
1 no Cardamon (crushed)
1 no Bay leaf
1 cup Tomato(chopped)
1 bunch of Mint leaves (chopped)
Coriander and curry leaves (chopped)
1 can Coconut milk

To grind:
3 to 4 flakes of Garlic (chopped)
3 Tbspn Any vegetable oil
1 Cinnamon stick (small)
4 Clove
3 Dry red chili(as per required)
1 tsp Jeera
1 cup Onion (roughly chopped)
1/2 cup green pepper cubed

Soak channa overnight and pressure cook with salt. Leave for 3 hisses. After 15 min remove water and keep boiled channa aside.
In a pan take 1/2 tablespoon of ghee and fry the basmathi rice for 2 min
Grind the chopped tomato into juice and keep aside.
In a pan, heat 3/2 teaspoon of oil and fry all the ingredients under 'To grind'. Leave it to cool and grind in mixer (Paste 1)
In a pressure cooker, add 3 tablespoon of ghee.When ghee gets heated up add the crushed cardamon and bay leaves.When the cardamon aroma comes,add remaining chopped garlic. after a minute add the grinded paste 1.Stir for a 2 minutes. Now add the tomato juice and the garam masala.
Add the boiled channa. Add coconut milk and water so as the combined volume of the both should be of 2 cups. Now add basmathi rice, salt. Add chili powder if required. Add mint and coriander leaves. stir for few seconds. Close the lid and pressure cook for 3 hisses. Leave for 15 min .
Open the lid and mix it up as the masala may remain at the top. Serve with raitha