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Chana biriyani
Ingredients:
Basmati rice 500 g
White chana 100 g
Chana dal 50 g
Onion, finely sliced 200 g
Ginger, ground 25 g
Garlic, ground 25 g
Green chillies, crushed 25 g
Tomato 100 g
Curd 1/2 cup
Chopped coriander leaves 1/2 cup
Chopped pudina leaves 1/4 cup
Juice of a lime
Garam masala powder 1 tsp
Refined oil 100 g
Ghee 2 tbsps
Salt to taste
A pinch of saffron mixed in 2 tbsps rose water
Method:
Wash and soak the chana for 10 to 12 hours. Pressure cook in same water for 20-25 minutes, without overcooking it. Add one tsp ginger, one tsp garlic paste, two-inch piece cinnamon and three cloves to the chana before boiling. Soak the dal for 15 minutes and cook till three-fourths done.
Heat half of the oil. Add 1/4 portion of sliced onion. Fry till golden brown. Add the remaining onion and fry till soft. Add the ginger garlic paste and chillies. Saute till the aroma comes. Add the chilli powder and tomato. Fry for few seconds more. Add the chana (drain it) and chana dal. Stir for a few more minutes. Add the curd, lime juice, coriander leaves, pudina and masala powder. Stir well and remove from fire. Keep aside. Heat the remaining oil. Add the cinnamon, cloves and onion. When the onion becomes soft, add one litre of water and salt. When it boils add the rice. Cook till the rice is done and water absorbed. Remove from fire. Remove half the rice. Sprinkle saffron mixed in rose water and a little of the masala powder. Spread the chana masala on the rice. Put the removed rice on top. Sprinkle the saffron, the masala powder and ghee on top. Press well. Keep on a slow fire for 10 minutes. Just before serving, mix the masala lightly with the rice. Put in a plate and garnish with fried onion. Serve with Baingan masala and chakkara puli.
Ingredients:
Basmati rice 500 g
White chana 100 g
Chana dal 50 g
Onion, finely sliced 200 g
Ginger, ground 25 g
Garlic, ground 25 g
Green chillies, crushed 25 g
Tomato 100 g
Curd 1/2 cup
Chopped coriander leaves 1/2 cup
Chopped pudina leaves 1/4 cup
Juice of a lime
Garam masala powder 1 tsp
Refined oil 100 g
Ghee 2 tbsps
Salt to taste
A pinch of saffron mixed in 2 tbsps rose water
Method:
Wash and soak the chana for 10 to 12 hours. Pressure cook in same water for 20-25 minutes, without overcooking it. Add one tsp ginger, one tsp garlic paste, two-inch piece cinnamon and three cloves to the chana before boiling. Soak the dal for 15 minutes and cook till three-fourths done.
Heat half of the oil. Add 1/4 portion of sliced onion. Fry till golden brown. Add the remaining onion and fry till soft. Add the ginger garlic paste and chillies. Saute till the aroma comes. Add the chilli powder and tomato. Fry for few seconds more. Add the chana (drain it) and chana dal. Stir for a few more minutes. Add the curd, lime juice, coriander leaves, pudina and masala powder. Stir well and remove from fire. Keep aside. Heat the remaining oil. Add the cinnamon, cloves and onion. When the onion becomes soft, add one litre of water and salt. When it boils add the rice. Cook till the rice is done and water absorbed. Remove from fire. Remove half the rice. Sprinkle saffron mixed in rose water and a little of the masala powder. Spread the chana masala on the rice. Put the removed rice on top. Sprinkle the saffron, the masala powder and ghee on top. Press well. Keep on a slow fire for 10 minutes. Just before serving, mix the masala lightly with the rice. Put in a plate and garnish with fried onion. Serve with Baingan masala and chakkara puli.
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