Ingredients

For the Rice
• 1 cup Riceland Extra Long Grain rice ¼ teaspoon caraway seeds
• 1 inch cinnamon stick
• 1 clove
• 2 cardamom pods
• ½ of one bay leaf
• ¼ teaspoon salt
• 2 teaspoons finely chopped cilantro
• 1 teaspoon finely chopped mint

For cooking split chick peas
• 1 ½ cup water
• ½ cup split chick peas/chanadal
• ¼ teaspoon turmeric powder

For frying onion
• Peanut oil for frying
• 1 ½ cup chopped onion finely

For Gravy
• 2 tablespoon oil (Use the one in which onion is fried)
• 1 clove
• 1 inch cinnamon stick
• ¼ teaspoon caraway seeds
• 1 black cardamom
• 2 green cardamoms
• ¼ teaspoon cayenne pepper
• ½ teaspoon garam masala powder
• 1 green chili
• ½ cup yogurt
• 1/2 cup red onion finely chopped
• 2 teaspoons ginger garlic paste
• ¼ teaspoon salt or to taste

For assembly
• Cooked drained rice with spices
• Cooked split chick peas
• ¼ cup milk
• Juice of 1 lemon
• ½ teaspoon saffron
• 2 tablespoons finely chopped mint
• 2 tablespoon cilantro finely chopped
• 1 tablespoon onion fried oil

Instructions

Cooking rice

1. Cook rice according to manufacturer’s instructions making sure to add the spices and herbs while rice is cooking.
2. OR you just add water, spices, herbs and rice and cook until it is almost 3/4th done. Set aside

Cooking split chick peas
1. In another pot cook split chickpeas with turmeric and salt with 1 ½ cup water.
2. Cook for about 30 minutes until it is cooked well and soft but not mushy.
3. Drain and set aside.

Frying onion
1. Fry onion in peanut oil until it is golden brown in color; you need to use low flame as it burns when you fry in higher flame drain; set aside.

Making gravy
1. In a pan heat oil and then whole spices like green and black cardamom, cloves, caraway, cinnamon sticks and add chopped onion and green chili.
2. Add ginger garlic paste and fry for another minutes.
3. To this add garam masala, cayenne pepper then add yogurt and cook for 30 seconds.
4. Add cooked split chickpeas cook for another 2 minutes; switch off the flame and set aside.

Assembly
1. In a Dutch oven add a very thin layer of rice at the bottom. Add the gravy and spread it uniformly.
2. Then add another layer of rice, top with ½ of lemon juice, half of fried onions, half of saffron milk, half of chopped mint leaves and chopped cilantro.
3. Then add layer of gravy and finally finish with a layer of rice, rest of lemon juice, fried onion, saffron milk, mint and cilantro leaves.
4. Finally add oil. 
Cook it over a low flame for ten minutes with a closed lid.
5. When you are ready to serve scoop rice from the bottom, that way you get every layer. 
Enjoy.