Chick-Pea Moong Pulao

Method: Clean, wash and soak rice for about 30 minutes. Soak lentil, salt along with water in a heavy bottomed pan. Boil for 5 minutes on high flame then lower the flame cover the pan and cook until all water is absorbed and rice is done. Add saffron, chick-peas and butter, stir gently, cover it with the aluminium foil, and place a tight-fitting lid on it. Place the pan in a preheated oven at moderate temperature for half an hour. When done serve hot.

Serves: 6-7

Preparation time: 1 hour + 4 hours