### TranslatedIngredients: 1 cup Basmati rice,1 cup Kala Chana (Brown Chickpeas) - soaked overnight and boiled,1 Onion - finely sliced,1 Tomato - sliced,2 Green Chillies - slit,1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),1 Cinnamon Stick (Dalchini),2 Black cardamom (Badi Elaichi),4 Cloves (Laung),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 teaspoon Fennel Powder,1/2 cup Curd (Dahi / Yogurt),2 cups Water - or leftover water of cooked chana,1 tablespoon Ghee,Mint Leaves (Pudina) - Few,1 pinch Sugar,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Pakistani ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making Kala Chana Pilaf Recipe, wash and soak the kala chana overnight. Pressure cook with 2 cups of water with salt and keep aside.Wash and soak the basmati rice in enough water for 10 minutes.Heat ghee in a wide pan on medium heat, add the bayleaf, cinnamon quill, cloves, black cardamom and let it release its aroma into the ghee.Add the cumin seeds and let it splutter.Add the sliced onions, a pinch of sugar and saute until it turns golden brown.Add the slit green chilli, tomatoes and saute for 2 minutes.Now, whisk the curd to a smooth texture and add it into the pan and mix well.Add the red chilli powder and garam masala and let it cook for 2 minutes.Add the boiled kala chana, season with salt and mix well.Now add the soaked and drained basmati rice, 2 cups of the kala chana broth saved from cooking chana.Close it with a lid and let it simmer for 20 minutes.Once the pilaf is cooked, garnish with mint leaves and serve the the Kala Chana Pilaf Recipe along with with Spicy Chicken Curry, Cauliflower & Cucumber Raita and Fresh Garden Salad Recipe for the weekend brunch.