Chole biryani recipe | chana biryani

• Produce

  • 1/2 tsp Chilli, red
  • 1 tsp Coriander
  • 10 g Coriander
  • 5 g Garlic
  • 5 g Ginger
  • 2 tsp Ginger julienne
  • 2 Green chilies
  • 10 g Mint
  • 2 Onions, large
  • 1 Tomato, large

• Canned Goods

  • 3/4 cup Coconut milk

• Pasta & Grains

  • 200 g Basmati rice

• Baking & Spices

  • 1 tsp Caraway seeds
  • 4 Cardamom, green
  • 2 Cardamom, black
  • 2 1/2 inch Cinnamon
  • 1/2 tsp Salt
  • 1 Salt as required
  • 2 Single strands of mace
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 1 tsp Kewra water
  • 5 5/16 cup Water

• Other

  • 1 cup Dried chana ((chole or white chickpeas or 200 grams chana, soaked overnight in enough water
  • 3 cloves ((lavang
  • 1 tej patta ((indian bay leaf

Found on vegrecipesofindia.com

Description

Directions

• rinse and then soak 1 cup safed chane or dry white chickpeas (200 grams) in enough water overnight or for 8 to 9 hours. later strain, rinse the chickpeas and keep aside.
• soak 1 cup heaped basmati rice in enough water for 30 minutes. later strain the rice and keep aside.
• heat 3 cups water in a pan or pot. when the water become hot, add the following spices - 2 to 3 green cardamoms, 1 black cardamom, 1 to 1.5 inch cinnamon, 2 to 3 single strands of mace, 1 tej patta and 3 cloves.
• add 1/2 tsp salt or as required.
• bring the water to a rolling boil on a high flame.
• then add the strained rice.
• cook the rice grains on the high flame.
• when the rice grains are 75% cooked or there is a slight bite in them, then switch off the flame.
• immediately strain the cooked rice. keep aside.
• so when the rice grains are getting soaked and cooking, you can prepare the chana gravy.
• heat 2 tbsp oil and add these spices - 1 tsp shah jeera, 2 to 3 green cardamoms, 1 black cardamom, 1.5 inch cinnamon/dalchini, 1 tej patta and 2 to 3 cloves/lavang.
• saute the spices for a few seconds till they splutter.
• then add the 1 cup tightly packed thinly sliced onions. stir very well.
• saute the onions on a low to medium flame.
• for a quick cooking of the onions, add a pinch of salt.
• saute till the onions become golden.
• switch off the flame and take half of the fried onions in a plate.
• add 1/2 tbsp finely chopped ginger, 1/2 tbsp finely chopped garlic and 2 to 3 green chilies (sliced).
• switch on the burner and saute for some seconds till the raw aroma of ginger-garlic goes away.
• then add 1/2 cup chopped tomatoes and saute for a minute.
• next add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and 1 tsp coriander powder.
• mix the spice powders very well with the rest of the ingredients.
• add the soaked and drained chana.
• mix the chana very well with the rest of the masala.
• add 2.25 cups water.
• season with salt.
• pressure cook the chickpeas on a medium to high flame for 18 to 20 minutes.
• when the pressure falls down on its own, remove the lid and check the chickpeas. they should be cooked well and softened. do note that the chickpeas should not have a bite to them. if not cooked well, then pressure cook for a few more whistles. the time taken to cook chickpeas, depends on their quality, so cook accordingly.
• then add 3/4 to 1 cup thick coconut milk (200 to 250 ml). stir and mix very well. check the salt in the chana gravy and if required add more.
• when the chickpeas are cooking, warm 1 tbsp water and add a pinch of saffron strands. stir and keep aside. you can also use milk instead of water.
• add 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger julienne to the chana gravy.
• layer with all of the rice.
• next top with the fried onions.
• then layer with 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger julienne.
• sprinkle the saffron dissolved water evenly.
• now place a moist kitchen towel on the pressure cooker.
• place a tight lid. keep the cooker on a heated tawa/griddle.
• dum cook chana biryani for 25 to 30 minutes on a low flame. give a resting time of 5 to 7 minutes.
• later serve chole biryani with a raita, salad or biryani shorba.