Chole Biryani

206

Ingredients (measuring cup used, 1 cup = 250 ml)

for the chole gravy:

2 to 3 tbsp oil

1 tsp shah jeera/caraway seeds

2 to 3 green cardamoms/chotti elaichi

1 black cardamom/badi elaichi

1.5 inch cinnamon/dalchini

1 tej patta/indian bay leaf

2 to 3 cloves/lavang

2 large onions, 160 grams or 1 cup tightly packed thinly sliced onions

1 large tomato, 100 grams or ½ cup chopped tomatoes

5 grams ginger/adrak, or 1 inch ginger or ½ tbsp finely chopped ginger

5 gram garlic, 8-10 medium sized garlic cloves, or ½ tbsp finely chopped garlic

2-3 green chilies slit or sliced diagonally

¾ to 1 cup coconut milk or 200 to 250 ml coconut milk,

½ tsp turmeric powder/haldi

½ tsp red chilli powder/lal mirch powder

1 tsp coriander powder/dhania powder

1 cup dried chana/chole, 200 grams, soaked overnight in enough water

2.25 cup water for pressure cooking chana gravy

salt as required

For rice:

200 grams or 1 cup heaped basmati rice

3 cups water for cooking rice

2 to 3 green cardamoms/chotti elaichi

1 black cardamom/badi elaichi

1 to 1.5 inch cinnamon/dalchini

2 to 3 single strands of mace/javitri

1 tej patta/indian bay leaf

3 cloves/lavang

½ tsp salt or add as required

layering:

10 grams mint leaves/pudina patta, or ½ cup chopped mint leaves

10 grams coriander leaves/dhania patta, or ½ cup chopped coriander leaves

2 tsp ginger julienne

1 tbsp warm water + a pinch of saffron strands/kesar

1 to 2 tsp kewra water or rose water

How to make the recipe:

prepping for 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 ½ 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.

NO COMMENTS

LEAVE A REPLY