HYDERABADI CHOLE BIRYANI

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
Boiled chickpea   -  250 gms
Half done rice  -  250 gms
Sliced onion  -  2
Cinnamon  -  1 inch stick
Whole black pepper  -  3 - 4
Black cardamom  -  1
Green cardamom  -  1
Mace  -  1 piece
Ginger cut  in julienne  -  1 tsp
Cumin seeds  -  1/2 tsp
Sliced tomato  -  1
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Coconut milk  -  1 cup
Water -  1 cup
Mint leaves  -  1 tbsp
Coriander leaves  -  1 tbsp
Green chilly - 1 cut in slit
Oil   - 4 tbsp

METHOD
Heat oil in a pan.
Add sliced onion and  deep   fry till golden brown. and keep aside.
Now add cinnamon stick,green cardamom,black cardamom,cumin seeds and mace .
When it crackle add tomato,turmeric powder,coriander powder,red chilly powder and half cup of water.
Now we add boiled chickpea and salt and mix well.
Add half of fried onion in it.
Take a pan add first layer of half done rice.
Now add chole masale,mint leaves,coriander leaves,julienne of ginger,green chilly.
Second layer repeat the same process.
Now add coconut milk and cover it and  cook in a slow flame for five mins.
Garnish with fried onion and serve.