Chana biryani is an fragrant, spiced and scrumptious dum cooked layered biryani made with white chickpeas, basmati rice, coconut milk, onion, tomatoes, herbs and spices. It makes for a scrumptious, filling and comforting weekend lunch or dinner. Gluten-free and vegan recipe.
Biryani is a favourite rice-based dish with us. Throughout weekends I usually make varied sorts of Biryani. Aside from the standard veggie biryanis, I additionally make biryani with safed chana or white chickpeas.
Mainly there are two methods I make this biryani. One with curd and the opposite with coconut milk. On this submit, I’m sharing the coconut milk model. You possibly can even skip coconut milk with the curd and use the identical recipe.
For those who like chickpeas and biryani, then you’ll like this biryani made with chickpeas as nicely.
On this recipe of chole biryani, I’ve not cooked the chickpeas first. The chickpeas are cooked with gravy itself within the stovetop strain cooker. So saves time and also you simply have to make the chana gravy and rice earlier than assembling and dum cooking.
Since chickpeas are the star ingredient on this dish. Make sure that they’re of their shelf life and never aged. If the chickpeas are aged then take lot of time to cook dinner and in addition don’t style so good. So I extremely suggest utilizing very best quality of chickpeas.
Additionally bear in mind to soak the chickpeas for 8 to 9 hours or in a single day.
Serve chole biryani scorching or heat with a facet of raita, pickle, papad or kachumber. It’s also possible to serve them with yogurt.
Step-by-Step Information
How one can Make Chana Biryani
Prepping
1. Rinse 1 cup white chickpeas (200 grams) a few occasions in recent water. Then soak them in sufficient water in a single day or for 8 to 9 hours. Later drain all of the water from the chickpeas. Rinse the chickpeas and hold them apart.
2. Soak 1 cup heaped basmati rice in sufficient water for 20 to half-hour. Later after 20 to half-hour drain all of the water from the rice and hold it apart.
For making biryani I all the time favor and suggest utilizing aged basmati rice. Nevertheless you may also use any non-sticky number of lengthy grained rice.
3. Warmth 3 cups of water in a pan or pot. When the water turns into scorching, add the next spices:
- 2 to three inexperienced cardamoms
- 1 black cardamom
- 1 to 1.5 inch cinnamon
- 2 to three single strands of mace
- 1 tej patta (Indian bay leaf)
- 3 cloves
4. Add ½ teaspoon salt or as required.
5. Deliver the water to a rolling boil on excessive warmth.
6. Then add the strained rice.
7. Cook dinner the rice grains on excessive warmth.
8. When the rice grains are 75% cooked or there’s a slight chunk in them, then swap off the warmth.
9. Instantly pressure the cooked rice. Hold apart.
Making gravy for chana biryani
10. So when the rice is getting soaked and cooking, you possibly can put together the chana gravy. Warmth 2 tablespoons of any impartial flavored oil and add the next spices:
- 1 teaspoon shahi jeera
- 2 to three inexperienced cardamoms
- 1 black cardamom
- 1.5 inch cinnamon
- 1 tej patta (Indian bay leaf)
- 2 to three cloves
11. Saute the spices for a number of seconds until they splutter.
12. Then add the 1 cup tightly packed thinly sliced onions (about 160 grams onions).
13. Stir and blend very nicely.
14. Saute the onions stirring usually on low to medium warmth. For fast cooking of the onions, add a pinch of salt.
15. Saute until the onions turn out to be golden.
16. Change off the warmth and take half of the fried onions on a plate.
17. Add ½ tablespoon finely chopped ginger, ½ tablespoon finely chopped garlic and a pair of to three inexperienced chilies (sliced).
18. Change on the burner and saute for some seconds or until the uncooked aroma of ginger-garlic goes away.
19. Then add ½ cup chopped tomatoes.
20. Saute for a minute.
21. Subsequent add ½ teaspoon turmeric powder, ½ teaspoon crimson chili powder and 1 teaspoon coriander powder.
22. Stir and blend the spice powders very nicely with the remainder of the substances.
23. Add the soaked and drained chickpeas.
24. Combine the chickpeas very nicely with the remainder of the masala.
25. Add 2.25 cups of water.
26. Season with salt as required.
27. Strain cook dinner the chickpeas on a medium to excessive warmth for 18 to twenty minutes. If cooking in a pan, then add water accordingly and simmer until the chickpeas are cooked nicely.
28. When the strain falls down by itself, then solely take away the lid and verify the chickpeas. They need to be cooked nicely and softened. Do observe that the chickpeas mustn’t have a chunk in them.
If the chickpeas are undercooked, then strain cook dinner for a number of extra whistles. The time taken to cook dinner chickpeas, is dependent upon their high quality and depth of the flame, so cook dinner accordingly. The gravy must be of medium consistency and never skinny.
29. Then add ¾ to 1 cup thick coconut milk (200 to 250 ml).
30. Stir and blend very nicely. Test the salt within the chana gravy and if required add extra.
31. When the chickpeas are cooking, heat 1 tablespoon water and add a pinch of saffron strands. Stir and hold apart. It’s also possible to use milk as an alternative of water.
Assembling and layering chole biryani
32. Now we are going to start with the layering course of. Add ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 teaspoon ginger julienne.
33. Subsequent layer with the entire rice.
34. Subsequent prime with the fried onions.
35. Then layer with ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 teaspoon ginger julienne.
36. Sprinkle the saffron dissolved water evenly. It’s also possible to add 1 to 2 teaspoon of rose water or kewra water (pandanus water).
37. That is how the highest of the layer seems to be like. I made the layers within the stovetop strain cooker itself and simply two essential layers every of the chickpea gravy and rice. If you would like you may make 4 layers additionally.
38. Now place a moist kitchen towel on the strain cooker.
39. Place a good lid. Hold the cooker on a heated tawa or skillet.
40. Dum cook dinner chana biryani for 25 to half-hour on low warmth. Give a resting time of 5 to 7 minutes.
When the cooking is full, verify the underside layers with a fork or spoon and there shouldn’t be any liquids. If there are any liquids, then proceed to dum cook dinner for some extra minutes.
If baking – then bake the chana biryani at 180 levels Celsius (356 levels Fahrenheit) in a preheated oven for 20 to 25 minutes.
Please bear in mind to make use of an ovenproof glass utensil just like the pyrex bowl for baking within the oven. You’ll have to assemble the chole biryani as talked about above within the ovenproof utensil. Cowl with aluminum foil after which bake.
41. Serve chole biryani scorching or heat with raita, salad, yogurt or shorba. This protein-packed chickpeas biryani not solely tastes good however can also be very filling and wholesome.
Extra tasty recipes
For those who made this recipe, please make sure to fee it within the recipe card under. Sign Up for my electronic mail e-newsletter or you possibly can observe me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.
By Dassana Amit
Chana biryani is an fragrant, spiced and scrumptious dum cooked and layered biryani made with white chickpeas, basmati rice, coconut milk, onion, tomatoes, herbs and spices.
Prep Time 45 minutes
Cook dinner Time 30 minutes
Whole Time 1 hr 15 minutes
Servings 3
Forestall your display screen from going darkish whereas making the recipe
This Chana Biryani submit from the archives (January 2016) has been republished and up to date on 3 October 2021.
Source link
