Leftover Chhole Pulao

Ingredients

• 1 bowl leftover chhole
• 250 g rice
• 500 ml water
• 2 tbsp pure ghee
• 2 tbsp yoghurt
• 1 medium size onion
• 1 tomato
• 3 green chilli
• 1 tsp ginger-garlic paste
• 1 bay leaf
• 1 stick cinnamon
• 2 cloves
• 1 cardamom
• 4 black pepper
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1 tsp salt

Steps

1. Take ghee in a pot. Add onion and fry on medium flame till its colour turns to golden brown. Keep it aside.
2. Add whole spices and green chilli and saute it. Add ginger-garlic paste, red chilli powder, coriander powder and garam masala. Mix it well.
3. Add sliced tomato and salt. Cook till tomato turns soft. Turns the flame to low and add yoghurt. Mix the contents well till it releases oil. Add leftover chhole.
4. Add warm water and boil it. Now pour rice in the pot and turns the flame to high.
5. Cook till water gets absorbed. Cover the pot with lid and turn the flame to low and wait for 5 mins. Open the lid and mix the prepared rice altogether. Turn off the flame and garnish with fried onion. Cover the lid and wait again for 2-3 mins.
6. Serve hot with Turkish salad.