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Make paste of ginger, garlic. Keep aside.
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Cut bread slices into 9-12 cubes apiece.
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Cut 2 onions into thin round slices.
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Grate one onion coarsely.
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Separate into rings. Keep aside.
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Wash soak rice in salted water for 20 minutes.
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Boil green gram in plenty of water, to which a pinch sodabicarb has been added.
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Drain when tender, run under cold running water. Keep aside.
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Heat a large pan add half the oil.
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Add grated onion, garlic-ginger paste.
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Fry till oil seperates.
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Add beaten curds, half the chillies, mint and half coriander.
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Add salt to taste and keep aside.
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Heat remaining oil in a heavy dekchi .
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Fry onion rings till light brown and crisp.
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Drain, keep aside.
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Fry crotons, drain and keep aside.
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To the same oil add shajira.
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Add all whole spices, chillies, drained rice, and stir gently for 2 minutes.
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Add coconut milk, lemon juice, salt to taste, stir gently.
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Add 4 cups hot water. Allow to cook till almost done.
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Pour green gram mixture over the rice, spread in a layer.
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Sprinkle crotons, pomegranate,remaining coriander and mint.
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Sprinkle fried onions over this.
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Drizzle ghee over the rice.
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Cover and seal lid with some dough.
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Allow to cook on very low heat for 15 minutes.
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Or bake in preheated oven at 150C for 10 minutes.
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Break seal just before serving.