Black Chana Biriyani

Name: Black Chana Biriyani
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup Black Chana (chickpeas)sprouted; 2 cup Basmati rice; 1 tsp ginger paste; 1 tsp chilli garlic paste; 2 large onion; To taste salt; 1 tsp red chilli powder; 1 tsp dhaniya jeera (coriander cumin powder); 1 tsp garam masala; 2 tbsp ghee; 2 tsp oil; 1/4 cup beetroot grated; 1/2 cup carrot grated; 1 tsp cumin seeds; 1 bay leaf; 4-5 pepper corns; 2-3 cloves; 1 cup curd; 2 tsp mint leaves

Bijal Thaker @bijals_kitchen

Pune

#Np
Black Chana/ desi chana is a good source of protein. And when it is sprouted, it's nutrients doubles. I have sprouted the chana and using it, prepared a biriyani. The outcome is a healthy dish as instead of fried vegetables (which we normally use to prepare veg Biryani), boiled chana is used. It's a complete one pot meal.

Bijal Thaker @bijals_kitchen

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Ingredients

40 minutes

4 servings

2 cupBlack Chana (chickpeas)sprouted
2 cupBasmati rice
1 tspginger paste
1 tspchilli garlic paste
2large onion
To tastesalt
1 tspred chilli powder
1 tspdhaniya jeera (coriander cumin powder)
1 tspgaram masala
2 tbspghee
2 tspoil
1/4 cupbeetroot grated
1/2 cupcarrot grated
1 tspcumin seeds
1bay leaf
4-5pepper corns
2-3cloves
1 cupcurd
2 tspmint leaves

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Steps

40 minutes

1

Soak black chana into water overnight. Now remove water, take it to a sieve of a cloath and tie it overnight. So that you will get it sprouted next morning
2

Using pressure cooker, boil the black chana. Wash thoroughly and Soak rice in sufficient water for 30 minutes
3

In a large vessel take 3 cups of water and keep it to boil. Add bay leaf, pepper corns, cloves and little amount of salt to it. After water starts boiling, add rice and let it get cooked till 80%. Then transfer it to a seive to drain away extra water. You will find that each grain is separated. Do not stir frequently while rice is getting cooked.
4

In a bowl take curd. Add chopped mint leaves, red chilli powder, dhaniya jeera powder, garam masala and mix it.
5

In a vessel, take oil+ghee. Add long and thin sliced onions and fry it till it become crisp and brown. Remove it in a plate.
6

In a same pan or vessel, add jeera. Let it sputter. Now add ginger garlic chilli paste and saute. Now add grated beetroot, caroots and saute it. Add salt to the proportion of vegetables.
7

Add fried onions, boiled sprouted cheakpea to it.
8

Now cook it for 3-4 minutes. Now add prepared curd masala to it and mix. Now add cooked rice and mix well.
9

Cover it and cook it for next 8-10 minutes. Finally Top it with some Fried onions
10

Serve it with raita of your choice.

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Bijal Thaker @bijals_kitchen

on August 28, 2020 11:41

Pune

cooking is a therapy to me.My YouTube channelhttps://youtube.com/channel/UCWl_uXWzbr2fb2EV4k_BQAQfollow me @spicenbites on instagram for mouth watering updates.