Shahi Chana Masala biryani

Name: Shahi Chana Masala biryani
Total time: 3600 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 cup chick peas, soaked overnight; 1.1/2 cup basmati rice soaked for 1 hour; 2 green chillies slit from centre; 4 onions sliced; 2 tomatoes chopped; 1 teaspoon garlic crushed; 1 teaspoon ginger crushed; 2 tablespoons shahi biryani masala; 1 teaspoon coriander powder; 1/2 teaspoon jeera powder; 1 teaspoon red chilli powder; 1/4 teaspoon turmeric powder; Salt as per taste; 2 teaspoon chopped mint leaves; 2 teaspoon chopped coriander leaves; 1/2 cup milk; Pinch saffron strands; 2 tablespoon ghee; 1/4 cup oil; 1 teaspoon Black cumin seeds; 1 piece Cinnamon stick; 1 black cardamom; 3 green cardamom; 1 star anise; 2 bay leaves; 5-6 black pepper pods; 3 cloves; Some dry fruits for garnishing; 1 teaspoon coriander powder

PV Iyer @pviyer79

Nagpur

#biryanirecipe
As i was going through some ideas to make a very unique biryani with a tadka of fusion in it,,,, I realised that Chana Masala biryani was the most mouthwatering idea which everyone in my family wanted to have. Asked a few friends for theirOnion and everyone thought, fusing chole chana with biryani would be a wonderful blend. So went with the idea and prepared this most amazingly flavourful and delicious rice preparation. I made this with an idea to feed at least 6 people and trust me only four of us finished it and we were still ready to have some more (we all were fighting over the last spoon 😉 but that's a secret, don't tell anyone about it) Do make this one as it requires only few steps and consumes less fat too,,,, hence not so heavy on stomach,,,,, and yes! don't forget to give your feedback 😀😀

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Ingredients

1 hour

4-5 servings

1 cupchick peas, soaked overnight
1.1/2 cup basmati rice soaked for 1 hour
2green chillies slit from centre
4onions sliced
2tomatoes chopped
1 teaspoongarlic crushed
1 teaspoonginger crushed
2 tablespoonsshahi biryani masala
1 teaspooncoriander powder
1/2 teaspoonjeera powder
1 teaspoonred chilli powder
1/4 teaspoonturmeric powder
Salt as per taste
2 teaspoonchopped mint leaves
2 teaspoonchopped coriander leaves
1/2 cupmilk
Pinchsaffron strands
2 tablespoonghee
1/4 cupoil
1 teaspoonBlack cumin seeds
1 pieceCinnamon stick
1black cardamom
3green cardamom
1star anise
2bay leaves
5-6black pepper pods
3cloves
Some dry fruits for garnishing
1 teaspooncoriander powder

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Steps

1 hour

1

Soak chick peas overnight. They double in size after soaking, so take accordingly.
2

Cook them in a pressure cooker till 5-6 whistles or till very soft. Do not add salt or turmeric. Add just water. Do not discard the water. You can see notes for the use of this water in the end.
3

In a pan boil 3 cups water with some salt, cinnamon stick, bay leaves, cardamom, pepper pods and cloves. Add rice and cook 70% through.
4

Strain the hot water of the rice, rinse with some tap water and set aside.
5

Wash clean and chop, slice and crush all the veggies and keep them ready.
6

Mix lukewarm milk with saffron strands and keep aside.
7

In a pan Fry the dry fruits and keep aside for garnish.
8

In same pan Fry half of the sliced onions by stirring continuously and keep aside.
9

In the same pan of oil add some more oil if required and add black cumin seeds, add ginger garlic and fry.
10

Add chillies, onions and sautè till golden brown.
11

Add all the Masala powders and salt and roast. This may burn so add some water and cook till oil separates.
12

Add tomatoes and fry till cooked well.
13

Add boiled chana and mix.
14

In a thick bottom pan or a cooker we will have to cook the biryani on low flame. I am using my 5 litre cooker for this.
15

Grease the bottom of the cooker with some oil. So masalas doesn't burn from bottom.
16

Layer chana masala, rice, ghee, mint leaves and saffron milk. Cover the cooker and cook for 8-10 minutes.
17

There is no particular order. You may layer as you wish to. Also if you don't have a heavy bottom pan. Keep a skillet on the burner and place you biryani pot over it.
18

I arranged in 2 layers. So that last layer is of rice. You can also mix some food colour with milk and pour it.over the rice. So you will get colourful biryani. But is for add any.
19

Your biryani is ready to serve. Enjoy your Shahi Chana Masala Biryani with salted buttermilk and salad.
20

I served in earthen pots to give earthy look. They can also be kept in oven for heating.
21

This leftover water after straining boiled peas is used as aquafaba.
22

Reduce the water to almost 1/4 quantity. Cool and store it in a clean container to use later.