1In a mortar and pestle, grind together 2 green cardamoms, 1 black cardamom, 2 cloves, a very small piece of nutmeg, ½ mace, and 5-6 black peppercorns to make a fine powder.
2In a mortar and pestle, grind together 2 green cardamoms, 1 black cardamom, 2 cloves, a very small piece of nutmeg, ½ mace, and 5-6 black peppercorns to make a fine powder.
3In a mortar and pestle, grind together 2 green cardamoms, 1 black cardamom, 2 cloves, a very small piece of nutmeg, ½ mace, and 5-6 black peppercorns to make a fine powder.
4Set the secret spice mix aside.
5Set the secret spice mix aside.
6Set the secret spice mix aside.
7In a deep pan, heat 3 tbsp mustard oil and 2 tbsp cooking oil.
8In a deep pan, heat 3 tbsp mustard oil and 2 tbsp cooking oil.
9In a deep pan, heat 3 tbsp mustard oil and 2 tbsp cooking oil.
10Once warm, add ½ cup thinly sliced onions and ¼ tsp salt.
11Once warm, add ½ cup thinly sliced onions and ¼ tsp salt.
12Once warm, add ½ cup thinly sliced onions and ¼ tsp salt.
13Cook until the onions are light brown.
14Cook until the onions are light brown.
15Cook until the onions are light brown.
16To the pan, add ¼ tsp shah jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, and 2 bay leaves.
17To the pan, add ¼ tsp shah jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, and 2 bay leaves.
18To the pan, add ¼ tsp shah jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, and 2 bay leaves.
19Sauté for a minute to let the spices become fragrant.
20Sauté for a minute to let the spices become fragrant.
21Sauté for a minute to let the spices become fragrant.
22Splash a little water into the pan, then add ½ tbsp garlic paste and 1 tbsp ginger paste.
23Splash a little water into the pan, then add ½ tbsp garlic paste and 1 tbsp ginger paste.
24Splash a little water into the pan, then add ½ tbsp garlic paste and 1 tbsp ginger paste.
25Cook for 30-40 seconds.
26Cook for 30-40 seconds.
27Cook for 30-40 seconds.
28Add ½ tsp ground coriander, ½ tsp red chili powder, and 1 tsp turmeric powder.
29Add ½ tsp ground coriander, ½ tsp red chili powder, and 1 tsp turmeric powder.
30Add ½ tsp ground coriander, ½ tsp red chili powder, and 1 tsp turmeric powder.
31Sauté until the spices separate from the oil over medium heat.
32Sauté until the spices separate from the oil over medium heat.
33Sauté until the spices separate from the oil over medium heat.
34Add 3 cups soaked kalijeera rice and ½ cup soaked moong dal to the pan.
35Add 3 cups soaked kalijeera rice and ½ cup soaked moong dal to the pan.
36Add 3 cups soaked kalijeera rice and ½ cup soaked moong dal to the pan.
37Mix well with the spice mix for 3-4 minutes.
38Mix well with the spice mix for 3-4 minutes.
39Mix well with the spice mix for 3-4 minutes.
40Then, add the secret spice mix and combine well.
41Then, add the secret spice mix and combine well.
42Then, add the secret spice mix and combine well.
43Add 6½ cups of warm water, 1 tbsp mixed pickle, and salt to taste.
44Add 6½ cups of warm water, 1 tbsp mixed pickle, and salt to taste.
45Add 6½ cups of warm water, 1 tbsp mixed pickle, and salt to taste.
46Add ½ tsp roasted cumin, 1 cup soaked red lentils, a few drops of kewra water, and 8-10 green chilies.
47Add ½ tsp roasted cumin, 1 cup soaked red lentils, a few drops of kewra water, and 8-10 green chilies.
48Add ½ tsp roasted cumin, 1 cup soaked red lentils, a few drops of kewra water, and 8-10 green chilies.
49Bring to a boil, then cover and cook on low heat for 15 minutes.
50Bring to a boil, then cover and cook on low heat for 15 minutes.
51Bring to a boil, then cover and cook on low heat for 15 minutes.
52Open the lid, mix well, and garnish with a pinch of roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, and fresh coriander.
53Open the lid, mix well, and garnish with a pinch of roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, and fresh coriander.
54Open the lid, mix well, and garnish with a pinch of roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, and fresh coriander.
55Cover and let it rest on the lowest heat for another 10 minutes.
56Cover and let it rest on the lowest heat for another 10 minutes.
57Cover and let it rest on the lowest heat for another 10 minutes.
Ingredients
2 green cardamoms
2 green cardamoms
2 green cardamoms
1 black cardamom
1 black cardamom
1 black cardamom
2 cloves
2 cloves
2 cloves
1 piece nutmeg
1 piece nutmeg
1 piece nutmeg
0.5 mace
0.5 mace
0.5 mace
5 black peppercorns
5 black peppercorns
5 black peppercorns
3 tbsp mustard oil
3 tbsp mustard oil
3 tbsp mustard oil
2 tbsp cooking oil
2 tbsp cooking oil
2 tbsp cooking oil
0.5 cup thinly sliced onions
0.5 cup thinly sliced onions
0.5 cup thinly sliced onions
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
0.25 tsp shah jeera (caraway seeds)
0.25 tsp shah jeera (caraway seeds)
0.25 tsp shah jeera (caraway seeds)
2 bruised green cardamoms
2 bruised green cardamoms
2 bruised green cardamoms
3 cloves
3 cloves
3 cloves
2 small sticks of cinnamon
2 small sticks of cinnamon
2 small sticks of cinnamon
2 bay leaves
2 bay leaves
2 bay leaves
1 splash water
1 splash water
1 splash water
0.5 tbsp garlic paste
0.5 tbsp garlic paste
0.5 tbsp garlic paste
1 tbsp ginger paste
1 tbsp ginger paste
1 tbsp ginger paste
0.5 tsp ground coriander
0.5 tsp ground coriander
0.5 tsp ground coriander
0.5 tsp red chili powder
0.5 tsp red chili powder
0.5 tsp red chili powder
1 tsp turmeric powder
1 tsp turmeric powder
1 tsp turmeric powder
3 cups kalijeera rice or any fragrant short grain rice, washed and soaked for 30 minutes
3 cups kalijeera rice or any fragrant short grain rice, washed and soaked for 30 minutes
3 cups kalijeera rice or any fragrant short grain rice, washed and soaked for 30 minutes
0.5 cup moong dal (split yellow lentils), soaked for 30 minutes
0.5 cup moong dal (split yellow lentils), soaked for 30 minutes
0.5 cup moong dal (split yellow lentils), soaked for 30 minutes
6.5 cups warm water
6.5 cups warm water
6.5 cups warm water
1 tbsp any mixed pickle
1 tbsp any mixed pickle
1 tbsp any mixed pickle
salt to taste
salt to taste
salt to taste
0.5 tsp roasted cumin powder
0.5 tsp roasted cumin powder
0.5 tsp roasted cumin powder
1 cup red lentils (masoor dal), soaked for 30 minutes
1 cup red lentils (masoor dal), soaked for 30 minutes
1 cup red lentils (masoor dal), soaked for 30 minutes