Kabuli Chana Biryani ( Indian Cooking)

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Kabuli Chana Biryani ( Indian Cooking)

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Tarla Dalal

06 December, 2024

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Kabuli Chana Biryani ( Indian Cooking) recipe

Table of Content

About Kabuli Chana Biryani ( Indian Cooking)

Ingredients

Methods

Nutrient values

Kabuli chana together with tomatoes, curd and spices too gives rise to a lovely gravy that is layered with rice, and microwaved for the flavours to fuse.

The rice itself is perked up with whole spices and herbs, which makes the Kabuli Chana Biryani even tastier. While such Biryanis are traditionally covered with foil and baked in an oven, here were have speeded up the process by using the Microwave oven instead. This reduces the cooking time tremendously.

Ingredients

For The Kabuli Chana Gravy

1/2 cup soaked and boiled kabuli chana (white chick peas)

1 tbsp oil

1 tsp finely chopped garlic (lehsun)

1/2 tsp finely chopped ginger (adrak)

1/2 tsp turmeric powder (haldi)

1 tsp chilli powder

3/4 cup finely chopped tomato

1 tsp finely chopped green chillies

salt to taste

1/4 cup whisked curds (dahi)

1/4 tsp sugar

For The Rice

3 cups soaked and cooked long grain rice (Basmati chawal)

2 tbsp ghee

2 cardamom (elaichi)

2 clove (laung / lavang)

1 stick cinnamon (dalchini)

2 bay leaf (tejpatta)

1 tbsp finely chopped mint leaves (phudina)

3 tbsp finely chopped coriander (dhania)

salt to taste

Other Ingredients

2 tsp ghee for greasing

2 tbsp milk

Method

For the kabuli chana gravy

Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a medium flame for 1 minute.
Add the turmeric powder, chilli powder, tomatoes, green chillies and approx. 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the kabuli chana and salt, mix well and cook on a medium flame for 2 to 3 minutes.
Add the curds and sugar, mix well and cook on a slow flame for 1 minute, while stirring occasionally. Keep aside.

For the rice

Heat the ghee in a broad non-stick pan, add cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for 30 seconds.
Add the cooked rice, mint leaves, coriander and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
Divide the rice into 2 equal portions and keep aside.

How to proceed

Grease the ghee in a (7”) microwave-safe dish and spread 1 portion of the cooked rice evenly over it.
Pour the kabuli chana gravy over it and spread it evenly.
Finally put the remaining rice over it and spread it evenly.
Pour the milk evenly over it and microwave on high for 2 to 3 minutes.
Serve immediately.