| 1. | Wash the chickpeas thoroughly and soak them in hot water, then boil them and mash them. |
| 2. | When the chickpeas are about to splutter, add a finely chopped onion, hot spices and chicken powder (if the water is low, add more water, two and a half cups of water will be required for the rice). |
| 3. | Wash and soak the rice, fry finely chopped onion in cooking oil until golden. |
| 4. | Meanwhile, roast and grind coriander, cumin, then add garlic, green chilies, green coriander, mint, curd and cucumber (peeled and cut into small pieces) and blend. |
| 5. | Add this green spice mixture to the fried onions and saute. |
| 6. | Then add boiled gram and rice and fry it. |
| 7. | When the oil separates, add Soup, black pepper and salt to it and cook on medium heat. |
| 8. | When the water comes to dryness, reduce the heat and keep it on the gas for eight to ten minutes. |
| 9. | Enjoy this treat with freshly made Haray Masalay Ki Qabooli with pickles. |
