Hyderabadi chole biryani

Name: Hyderabadi chole biryani
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gms Boiled chickpea; 250 gm Half done rice; 2 Sliced onion; 1 inch Cinnamon's stick; 3-4 Whole black pepper; 1 Black cardamom; 1 Green cardamom; 1 piece Mace; 1 tsp Ginger cut in julienne; 1/2 tsp Cumin seeds; 1 Sliced tomato; 1 tsp Red chilli powder; 1 tsp Coriander powder; 1/4 tsp Turmeric powder; to taste Salt; 1 cup Coconut milk; 1 tbsp Mint leaves; 1 cup Water; 1 tbsp Coriander leaves; 1 Green chilli cut in slit; 4 tbsp Oil

Mukti Sahay @muktivijay_203

#biryani

Mukti Sahay @muktivijay_203

Saved

Ingredients

45 mins

2 servings

250 gmsBoiled chickpea
250 gmHalf done rice
2Sliced onion
1 inchCinnamon's stick
3-4Whole black pepper
1Black cardamom
1Green cardamom
1 pieceMace
1 tspGinger cut in julienne
1/2 tspCumin seeds
1Sliced tomato
1 tspRed chilli powder
1 tspCoriander powder
1/4 tspTurmeric powder
to tasteSalt
1 cupCoconut milk
1 tbspMint leaves
1 cupWater
1 tbspCoriander leaves
1Green chilli cut in slit
4 tbspOil

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Steps

45 mins

1

Heat oil in a pan.
2

Add sliced onion and deep fry till golden brown. and keep aside.
3

Now add cinnamon stick,green cardamom,black cardamom,cumin seeds and mace.
4

When it crackle add tomato,turmeric powder,coriander powder,red chilli powder and half cup of water.
5

Now we add boiled chickpea and salt and mix well.
6

Add half of fried onion in it.
7

Take a pan add first layer of half done rice.
8

Now add chole masale,mint leaves,coriander leaves,julienne of ginger,green chilli.
9

Second layer repeat the same process.
10

Now add coconut milk and cover it and cook in a slow flame for five mins.
11

Garnish with fried onion and serve.