Sunday, January 25, 2015



1.Chana dal(Bengal gram dal) 1 and half cups
(boil to tender but don't make it mushy)
2.Red chilli powder 2Tspns
3.Turmeric powder 1/2 Tspn
4.Yogurt 400grms
5.Green chillies 10
6.Garam masala powder 1Tspn
7.Onions 4 medium sized(keep half for dum)
8.Whole garam masala{shazeera(black cumin) 1tspn,cardamom 3,cloves 2,cinnamon 1"stick}
9.Ginger garlic paste 2 tspns
10.Oil (3/4cup)
11.Coriander leaves handful
12.Mint leaves little less than the coriander leaves
13. Salt to taste

1.Basmati rice 5 cups (soak for 30min before boiling)
2.Shazeera 1tspn
3.Cloves 4
4.Cardamom 5
5.Cinnamon 2 one inch sticks
6.Bay leaves 2
7.Salt to taste

For Dum:
Brown onions
lemon juice of 1 lemon
few coriander and mint leaves
few strands of saffron in luke warm milk
1/4 cup of oil

Step 1 Aqni
(use the ingredients listed for aqni)

1.Heat oil in a vessel(3/4th cup).
2.Now add the whole garam masalas,then the sliced onions.
3.Fry till the onions turn golden brown in color(remove half the onions and keep aside)
4.Add in the ginger garlic paste,fry to brown in color.
5.Add the boiled chana dal,then add in salt,red chilli powder,turmeric powder,garam masala powder and
green chilles.
6.Also add the yoghurt,coriander and mint leaves,cook for 2-3 mins.Then keep it aside.

Step 2:
(boil the rice)
1.Take a large vessel,boil lots of water along with the whole garam masalas listed in the ingredients for
the rice.
2.Add the salt too.
3.Add the soaked rice and cook till the rice is 3/4th done.
4.Strain the rice and keep aside.

Step 3:
(Final step-dum)
1.Use the same vessel that you used to boil the rice.
2.Add a very thin layer of rice at the bottom(Around 1/2 cup of cooked rice)
3.Now add the Step 1 aqni.
4.Add half of the cooked rice as your next layer.
5.Add the remaining brown onions,coriander and mint leaves,lemon juice as your next layer.
6.Add the remaining rice.
7.Add saffron plus milk.
8.Finally add oil passing through the corners the vessel,to form a circle.
9. Now Seal the vessel airtight and cook on low fire for 20 mins.
10.Serve hot with tomato chutney or mirchion ka salan.