Chole Biryani/ Chana Biryani/ Kabuli Chana Biryani

Name: Chole Biryani/ Chana Biryani/ Kabuli Chana Biryani
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Kabuli Chana/ Chickpeas; 2 cup Jeerakashala Rice or Small grain rice; 3-4 Cloves; 1 inch Cinnamon; 3 -4 Cardamom; bay leaf; to taste Salt; 1 Onion; 2 Green Chillies; 2 tsp Ginger Garlic Paste; 1 finely chopped medium sized Tomato; 1 teaspoon Chilli Powder; 1 teaspoon Turmeric Powder; 1 teaspoon Garam Masala Powder; As needed Finely chopped Coriander leaves

Malini Pai (Pai's Kitchen) @cook_11885742

Bangalore

An aromat, spicy biryani with white chickpeas ~ One Pot Meal

Malini Pai (Pai's Kitchen) @cook_11885742

Bangalore

An aromat, spicy biryani with white chickpeas ~ One Pot Meal

Saved

Ingredients

2 servings

1 cupKabuli Chana/ Chickpeas
2 cupJeerakashala Rice or Small grain rice
3-4Cloves
1 inchCinnamon
3 -4Cardamom
bay leaf
to tasteSalt
1Onion
2Green Chillies
2 tspGinger Garlic Paste
1finely chopped medium sized Tomato
1 teaspoonChilli Powder
1 teaspoonTurmeric Powder
1 teaspoonGaram Masala Powder
As neededFinely chopped Coriander leaves

Saved

Steps

1

Soak Kabuli Chana (1 Cup) overnight in water. Pressure cook it upto three whistles so that it is properly cooked (Not too hard, not too soft).
2

Wash and clean rice (Jeerakashala rice- small grain rice) – 2 Cups. Heat a Pressure cooker, add Oil/ Ghee, add cloves, cinnamon, cardamom and bay leaf. Saute it. Add Water (3 & ½ Cups), salt (to taste) and once it boils, add cleaned rice. Cook it upto 3 whistles. Keep it aside.
3

Heat a Pan, Add oil, Add finely chopped onion (1 Big) & green chilies (2), Saute it. Add Ginger Garlic Paste. Saute well till it becomes translucent. Add turmeric powder, red chilli and garam masala powder. Now Add finely chopped tomato (1 medium sized). Saute it till it becomes soft. Add salt (to taste).
4

Now Add the cooked Kabuli Chana (After draining), Mix well till the masala is mixed uniformly with chana. Now add the cooked rice & mix well. Keep it on lower flame for 5 minutes. Garnish with finely chopped coriander leaves. Serve it with Raita (of your choice).