To serve 4

Ingredients:
Basmati Rice….200g
Chana Daal…50 gms Curds…1/2 cup
Onions…..2
Tomatoes…..2
Cinnamon stick…l
Cloves…3…4
Cardamom…3…4
Jeera..1/2 tsp
Cut ginger…1/2 tsp
Cut green chillies…1/2 tsp
Haldi…1/2 tsp
Chilli powder…1 tsp
Salt to taste
Oil/ ghee…2 tablespoons
Everest Biryani Masala…1tsp

How to make:

•   Wash and soak basmati rice for 10 minutes then cook keeping in mind that it should not be very soft.
•   wash and soak Channa Daal for about two hours then cook in an open vessel till soft
•   In oil (ghee/oil), add  Cinnamon, cloves, cardamom jeera, green chilies, onions, tomatoes (ground), salt, haldi, mirch - to this add ½ cup curds.
•   Cook well, then add boiled chana dal and mix well.
•   Add biryani masala
•   Mix well ,cook on low flame.
• Add the rice on top, cover & let it cook for 3/ 4 minutes
•   Fry onions separately, put on top of the Kabuli  while serving it

Note Goes well with Perugu Pulsu / Dahi Chutuny