Chana Biryani.
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Chana Biryani cuisine is really a dish that's classified as an easy task to make. through the use of components that exist around you simply, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chana Biryani dishes that you simply make.
Alright, don't linger, let's task this chana biryani formula with 36 elements which are definitely easy to acquire, and we have to process them at the very least through 31 tips. You should invest a while on this, so the resulting food could be perfect.
Ingredients of Chana Biryani:
- You need for for chana gravy:.
- Need 2-3 tablespoon for oil.
- Provide 1 teaspoon caraway seeds (shah jeera).
- You need 2-3 of green cardamoms.
- Provide 1 for black cardamom.
- You need 1.5 inch for cinnamon.
- You need 1 tej patta (indian bay leaf).
- Provide 2-3 for cloves.
- Prepare 2 of large onions or 160 grams onions or 1 cup tightly packed thinly sliced onions.
- You need 1 large tomato or 100 grams tomatoes or ½ cup chopped tomatoes.
- Provide 5 grams ginger or 1 inch ginger or ½ tablespoon finely chopped ginger.
- Prepare 5 gram - garlic or 8-10 medium sized garlic cloves, or ½ tablespoon finely chopped garlic.
- Provide 2-3 for green chilies, slit or sliced diagonally.
- You need 3/4-1 cup of coconut milk or 200 to 250 ml coconut milk.
- Give 1/2 teaspoon of turmeric powder.
- Provide 1/2 teaspoon of red chilli powder.
- Require 1 teaspoon of coriander powder(ground coriander).
- Require 1 cup of white chickpeas (chole or chana) or 200 grams chana, soaked overnight in enough water.
- Provide 2.25 cup for water for pressure cooking chana gravy.
- Need - salt as required.
- Require of for rice:.
- Need 200 grams - basmati rice or 1 cup heaped basmati rice.
- Need 3 cups water for cooking rice.
- Provide 2-3 - green cardamoms.
- Require 1 of black cardamom.
- Require 1-1.5 inch for cinnamon (dalchini).
- You need 2-3 of single strands of mace.
- Require 1 - tej patta (indian bay leaf).
- Prepare 3 of cloves.
- Require 1/2 teaspoon salt or add as required.
- Provide for for layering biryani:.
- Need 10 grams of mint leaves or ½ cup chopped mint leaves.
- Give 10 grams - coriander leaves or ½ cup chopped coriander leaves.
- Need 2 teaspoon for ginger julienne.
- Need 1 tablespoon of warm water + 1 pinch of saffron strands.
- Prepare 1-2 teaspoon for kewra water or rose water.
Chana Biryani start cooking:
- 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..
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