KABULI CHANA BIRYANI

Oct 26, 2014

Posted byVJ Samayal Oct 26, 2014

Recipe Highlights
Kabuli channa Biryani is simple and tastiest biryani.

Ingredients	Cooking Time : 50 Mins
Basmati Rice-2 cups Water-3 cups Oil-3 teaspoon Cinnamon sticks-3 Bay leaf-2 Cardamom-2 to 3 Cloves –4 Kabuli channa -1 cup	Onion-2 Tomato-1 1/2 Ginger garlic paste-1/2 teaspoon Cumin seeds-1 teaspoon Coriander leaf and mint leaves Turmeric powder-1/2 teaspoon Biryani masala-1 1/2 teaspoon(Aachi /Shakhi) Chilli powder-1/2 teaspoon Salt -to taste

Ingredients

Cooking Time : 50 Mins

Basmati Rice-2 cups

Water-3 cups

Oil-3 teaspoon

Cinnamon sticks-3

Bay leaf-2

Cardamom-2 to 3

Cloves –4

Kabuli channa -1 cup

Onion-2

Tomato-1 1/2

Ginger garlic paste-1/2 teaspoon

Cumin seeds-1 teaspoon

Coriander leaf and mint leaves

Turmeric powder-1/2 teaspoon

Biryani masala-1 1/2 teaspoon(Aachi /Shakhi)

Chilli powder-1/2 teaspoon

Salt -to taste

Method
Step :1 Soak Channa for overnight and pressure cook it for 3 to 4 whistles.Soak rice for half n hour. Chop onion, tomato, coriander and mint leaves. Heat oil in a pan and add cinnamon sticks, bay leaf, cardamom, cloves and cumin seeds. Add onion and salt and sauté till it becomes golden brown
Step 2: Add ginger garlic paste and turmeric powder then Sauté it till the raw smell goes off.Then add tomatoes and fry it till it gets smash. Now add the chilli powder,biryani masala,coriander and mint leaves and saute it for 2 to 3 minutes.Then add the cooked channa and mix it well.Let simmer it for 3 to 4 minutes. Then transfer the whole mixture into soaked basmati rice and switch ON the rice cooker or if u r going to use the pressure cooker then cook it for a whistle and simmer for 5 minutes.
Kabuli Channa Biryani is now ready to serve.

Method

Step :1

Soak Channa for overnight and pressure cook it for 3 to 4 whistles.Soak rice for half n hour. Chop onion, tomato, coriander and mint leaves.

Heat oil in a pan and add cinnamon sticks, bay leaf, cardamom, cloves and cumin seeds.

Add onion and salt and sauté till it becomes golden brown

Step 2:

Add ginger garlic paste and turmeric powder then Sauté it till the raw smell goes off.Then add tomatoes and fry it till it gets smash.

Now add the chilli powder,biryani masala,coriander and mint leaves and saute it for 2 to 3 minutes.Then add the cooked channa and mix it well.Let simmer it for 3 to 4 minutes.

Then transfer the whole mixture into soaked basmati rice and switch ON the rice cooker or if u r going to use the pressure cooker then cook it for a whistle and simmer for 5 minutes.