Chana Biryani Recipe - Ingredients
Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Lunch | Recipe Cuisine: South Indian | Recipe Reference: Indian Vegetarian Kitchen
Recipe Category: Lunch | Recipe Cuisine: South Indian | Recipe Reference: Indian Vegetarian Kitchen
Basmati Rice - 1 cup
White Channa - 1/2 cup
Big Onion - 1 chopped lengthwise
Ginger Garlic paste - 2 tsp
Garam Masala powder - 1 tsp
Thick Coconut Milk - 1/4 cup
Water - 1 and 1/4 cup
Ghee - 1/2 tbsp
To temper:
Oil - 1 tbspCinnamon - 1/2 inch piece
Cloves -2
Bay leaf - 1
Cardamom - 1
To grind:
Coriander leaves - 2 tbspMint leaves - 2 tbsp
Small Onion - 5
Garlic - 4
Tomato - 1 big sized
Green chillies - 1
Coconut - 2 tbsp
Method:
- In a mixer add the ingredients listed under 'to grind' and grind to a fine paste.Soak channa in water overnight(atleast for 6-7 hours). Next day pressure cook it for 5 whistles and set aside.
- Rinse basmati rice, and keep soaked in water for 15mins. Heat oil in a pressure cooker add items listed under 'to temper'. Then add onions , ginger garlic paste and saute till golden brown. Then add the masala paste along with garam masala powder.
- Fry till raw smell leaves.Add salt, garam masala powder and give a quick stir. Then add cooked channa, basmati rice and mix well till masala is blended well.
- Then add coconut milk, water and pressure cook for 3 whistles. Once pressure releases add ghee and fluff it carefully with a fork.
My Notes:
- Channa takes time to cook(I usually leave it for 7 whistles) so I precooked for 4 whistles till 3/4th done then added it to the rice and gave 3 whistles. This way it is too soft perfect for biryani.
- You can also use black channa or any bean variety for making this biryani.
- Goes well even with plain raita.
