Ingredients
1. Basmati rice (1 1/2c)
2. tea leaves (2tsp)
3. green cardamom (5-6)
4. cloves (2-3)
5. ginger paste (1tsp)
6. torn fresh mint leaves (1/2c)
7. red chili powder (1tsp)
8. garam masala powder (1tsp)
9. saffron or kesar (a few strands)
10. kewara water (a few drops)
11. chopped fresh coriander leaves (1/4c)
12. warm skimmed milk (1tbsp)
13. garlic paste (1tsp)
14. turmeric powder (1tsp)
15. green chili paste (1tsp)
16. ginger cut into thin strips (1 inch piece)
17. skimmed milk yogurt (1 1/2c)
18. bay leaves (2-3)
19. chick peas or kabuli chana (1c)
20. salt (to taste)

Method of preparation:-
1. Take chana, wash and then soak them in water for overnight. Drain and then cook them in the pressure cooker in 4 cups of water with salt and the tea leaves tied in a piece of muslin cloth. Cook them until they get tender and then remove the muslin cloth and then drain the chickpeas.

2. Soak the rice in water for about ½ an hour and then drain. Take a deep pan; boil 4 cups of water with salt, cloves, bay leaves and green cardamom in the pan. Now add rice and cook until gets half cooked. Drain the excess water from the cooked rice.

3. Take the cooked chickpeas and marinate them in yogurt, half of the mint leaves, green chili paste, red chili powder, ginger, garlic paste, turmeric powder, half of mint leaves and garam masala. Dissolve saffron in warm milk and then mix in kewara water.

4. Take a deep non stick pan; place the marinated chickpeas in non stick pan. Spread the cooked rice over the chickpeas. Sprinkle the half of the chopped coriander leaves and dissolved saffron.

5. Cover the pan and cook them for about 15 minutes on low heat. Garnish with remaining coriander leaves and mint leaves and then serve them hot.