Spicy Achari ChanaBiryani

Name: Spicy Achari ChanaBiryani
Total time: 3000 s
Yield: 6-8 people
Cuisine: Pakistani
Ingredients: 2 cups boiled rice; 1 cup boiled channay (black or white); 1/2 cup mixed pickle (achar); 3 large onions; 2 medium sized tomatoes; 2 tbsp ginger garlic paste; 1/2 yoghurt; 3 Tbsp biryani masala (any brand); 1 tbsp kaali mirch; 1 tbsp laal mirch; 1/2 tsp haldi; 1 tbsp safaid zeera; 1 tbsp dhaniya powder; 1/2 lemon; Oil for cooking; Dhaniya (coriander leaves) and sliced lemon for garnishing; 1 tsp zarda rang mixed in 2 tbsp milk

Fatimah Ali @cook_22979481

If your taste buds can stand the fiery spices, you ought to try this recipe.
Since the chops get closed earlier due to corona virus, we hadn't bought fruits and barely had anything for iftar. But Alhamdulillah rice and variety of pulses are found in every home. Therefore, I went into the kitchen after asr and started to look into the pantry for some idea that could instantly come in my mind. I came across biryani masala and that was it. I opened my freezer to grab some frozen chicken, but we had no chicken as well. That's when I saw boiled frozen kaalay channay and decided to go for a different kind of biryani. That's how I created this achari chanabiryani and every member of my family absolutely loved it.
What I've realized is that you don't always have to have fancy options to cook something amazing. You can always try and come up with tons of new recipes from the things available at home. #cookwithhuma

Fatimah Ali @cook_22979481

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Ingredients

50 minutes

6-8 people

2 cupsboiled rice
1 cupboiled channay (black or white)
1/2 cupmixed pickle (achar)
3large onions
2medium sized tomatoes
2 tbspginger garlic paste
1/2yoghurt
3 Tbspbiryani masala (any brand)
1 tbspkaali mirch
1 tbsplaal mirch
1/2 tsphaldi
1 tbspsafaid zeera
1 tbspdhaniya powder
1/2lemon
Oil for cooking
Dhaniya (coriander leaves) and sliced lemon for garnishing
1 tspzarda rang mixed in 2 tbsp milk

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Steps

50 minutes

1

Put some in the pan (around 1/4 cup or as required) and add in chopped onions. Cook until a little golden.
2

Then add chopped tomatoes to it and cook until they get soft.
3

Once tomatoes are soft, add in ginger garlic paste and cook for another 2 minutes.
4

Wash you achar, so the excessive salt and oil drains away. And add into your masala.
5

Then add all the spices and add chopped green chillies and squeeze half a lemon into it. Mix well and add yoghurt.
6

Once you see oil coming on top of your masala, add in your pre-boiled channay and cook for 3-4 minutes.
7

Once the the masla dries a little, put it aside.
8

Now pour your zarda rang mixture on your pre-boiled rice and transfer half of the rice to another pan and put on stove.
9

Now pour your masala over your rice and then add the remaining rice and top with remaining masala. This is layering of biryani.
10

Cover the pan and let it cool for about 4-5 minutes on low flame.
11

Turn off the flame and gently mix the biryani so everything incorporates well.
12

Transfer your biryani into a dish and garnish with coriander leaves and sliced lemon.
13

Remember me in your prayers and Enjoy your masalay daar, garma garam spicy achari Chanabiryani!