this can be a really healthy and satisfying dish.

Preparation Time : 20 mins. Baking Time : 25 mins. Cooking Time : 40 mins. Baking Temperature : 200°C (400°F).

Ingredients

1 recipe cooked biryani rice 3 tablespoon chopped coriander 2 tablespoons chopped mint (phudina) ½ teaspoon chopped green chillies ¼ teaspoon saffron (kesar) dissolved in ¼ cup low fat milk

Other ingredients

1 teaspoon oil for greasing For the kabuli chana gravy ½ cup kabuli chana (chick peas) 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon red chilli powder ½ teaspoon turmeric powder (haldi) 1 cup fresh low fat curds (dahi) ¾ cup chopped tomatoes 1 cup peeled and chopped potatoes 1½ teaspoons finely chopped green chillies 1 tablespoon oil Salt to taste

For the kabuli chana gravy

1. Soak the kabuli chana overnight. Boil with a little water the next day. Drain.
2. Heat the oil in a non-stick pan, add the ginger and garlic pastes and fry for a while.
3. Add the red chilli powder, turmeric powder and 2 teaspoons of water and fry for 1 minute.
4. Add the curds, tomatoes, potatoes and green chillies and stir for a while.
5. Add the cooked kabuli chana and salt and mix well. Keep aside.

How to proceed

1. To the cooked biryani rice, add the coriander, mint, green chillies and saffron milk. Keep aside.
2. Grease a large baking dish. Make 5 layers by spreading 1/3of the rice, then spreading ½ the kabuli chana gravy, next spreading 1/3of the rice and finally the remaining kabuli chana gravy and another layer of rice.
3. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 20 minutes. Serve hot.