Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chana biryani. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Chana Biryani is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Chana Biryani is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have chana biryani using 36 ingredients and 31 steps. Here is how you cook it.
The ingredients needed to make Chana Biryani:
- Make ready for chana gravy:
- Get 2-3 tablespoon oil
- Make ready 1 teaspoon caraway seeds (shah jeera)
- Take 2-3 green cardamoms
- Take 1 black cardamom
- Get 1.5 inch cinnamon
- Prepare 1 tej patta (indian bay leaf)
- Take 2-3 cloves
- Prepare 2 large onions or 160 grams onions or 1 cup tightly packed thinly sliced onions
- Get 1 large tomato or 100 grams tomatoes or ½ cup chopped tomatoes
- Make ready 5 grams ginger or 1 inch ginger or ½ tablespoon finely chopped ginger
- Make ready 5 gram garlic or 8-10 medium sized garlic cloves, or ½ tablespoon finely chopped garlic
- Prepare 2-3 green chilies, slit or sliced diagonally
- Prepare 3/4-1 cup coconut milk or 200 to 250 ml coconut milk
- Get 1/2 teaspoon turmeric powder
- Get 1/2 teaspoon red chilli powder
- Take 1 teaspoon coriander powder(ground coriander)
- Get 1 cup white chickpeas (chole or chana) or 200 grams chana, soaked overnight in enough water
- Get 2.25 cup water for pressure cooking chana gravy
- Get salt as required
- Take for rice:
- Prepare 200 grams basmati rice or 1 cup heaped basmati rice
- Get 3 cups water for cooking rice
- Prepare 2-3 green cardamoms
- Take 1 black cardamom
- Prepare 1-1.5 inch cinnamon (dalchini)
- Get 2-3 single strands of mace
- Take 1 tej patta (indian bay leaf)
- Prepare 3 cloves
- Make ready 1/2 teaspoon salt or add as required
- Prepare for layering biryani:
- Take 10 grams mint leaves or ½ cup chopped mint leaves
- Prepare 10 grams coriander leaves or ½ cup chopped coriander leaves
- Get 2 teaspoon ginger julienne
- Make ready 1 tablespoon warm water + 1 pinch of saffron strands
- Make ready 1-2 teaspoon kewra water or rose water
Steps to make Chana Biryani:
- 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.
- Making chana gravy for biryani: 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.
- 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 it's 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.
- Assembling and making chana biryani: Add 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger 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.
- 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 the 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.
So that is going to wrap it up for this special food chana biryani recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
