Recipe of Super Quick Chana Biryani

Chana Biryani.

Hello, I'm Betty. Today, I'm gonna show you how to make chana biryani recipe. Never skip today's recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I'm gonna make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.

Chana Biryani Recipe

Chana Biryani is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it's quick, it tastes delicious. They're fine and they look fantastic. Chana Biryani is something which I've loved my whole life.

Chana Biryani is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It's easy, it is fast, it tastes delicious. They're nice and they look wonderful. Chana Biryani is something which I've loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have chana biryani using 36 ingredients and 31 steps. Here is how you cook it.

The ingredients needed to make Chana Biryani:

1. Take of for chana gravy:.
2. Prepare 2-3 tablespoon of oil.
3. Take 1 teaspoon of caraway seeds (shah jeera).
4. Prepare 2-3 of green cardamoms.
5. Prepare 1 of black cardamom.
6. Take 1.5 inch of cinnamon.
7. Make ready 1 of tej patta (indian bay leaf).
8. Make ready 2-3 of cloves.
9. Get 2 of large onions or 160 grams onions or 1 cup tightly packed thinly sliced onions.
10. Prepare 1 of large tomato or 100 grams tomatoes or ½ cup chopped tomatoes.
11. Get 5 grams of ginger or 1 inch ginger or ½ tablespoon finely chopped ginger.
12. Make ready 5 gram of garlic or 8-10 medium sized garlic cloves, or ½ tablespoon finely chopped garlic.
13. Get 2-3 of green chilies, slit or sliced diagonally.
14. Get 3/4-1 cup of coconut milk or 200 to 250 ml coconut milk.
15. Make ready 1/2 teaspoon of turmeric powder.
16. Take 1/2 teaspoon of red chilli powder.
17. Take 1 teaspoon of coriander powder(ground coriander).
18. Take 1 cup of white chickpeas (chole or chana) or 200 grams chana, soaked overnight in enough water.
19. Prepare 2.25 cup of water for pressure cooking chana gravy.
20. Take of salt as required.
21. Take of for rice:.
22. Get 200 grams of basmati rice or 1 cup heaped basmati rice.
23. Prepare 3 cups of water for cooking rice.
24. Prepare 2-3 of green cardamoms.
25. Get 1 of black cardamom.
26. Make ready 1-1.5 inch of cinnamon (dalchini).
27. Take 2-3 of single strands of mace.
28. Take 1 of tej patta (indian bay leaf).
29. Prepare 3 of cloves.
30. Make ready 1/2 teaspoon of salt or add as required.
31. Take of for layering biryani:.
32. Take 10 grams of mint leaves or ½ cup chopped mint leaves.
33. Prepare 10 grams of coriander leaves or ½ cup chopped coriander leaves.
34. Prepare 2 teaspoon of ginger julienne.
35. Take 1 tablespoon of warm water + 1 pinch of saffron strands.
36. Make ready 1-2 teaspoon of kewra water or rose water.

Instructions to make Chana Biryani:

1. Rinse and then soak 1 cup safed chane or dry white chickpeas (200 grams) in enough water overnight or for 8 to 9 hours. Later strain, rinse the chickpeas and keep aside..
2. Soak 1 cup heaped basmati rice in enough water for 30 minutes. Later strain the rice and keep aside..
3. Heat 3 cups water in a pan or pot. When the water become hot, add the following spices - 2 to 3 green cardamoms, 1 black cardamom, 1 to 1.5 inch cinnamon, 2 to 3 single strands of mace, 1 tej patta and 3 cloves..
4. Add 1/2 tsp salt or as required. Bring the water to a rolling boil on a high flame..
5. Then add the strained rice..
6. Cook the rice grains on the high flame..
7. When the rice grains are 75% cooked or there is a slight bite in them, then switch off the flame. Immediately strain the cooked rice. Keep aside..
8. Making chana gravy for biryani: So when the rice grains are getting soaked and cooking, you can prepare the chana gravy..
9. Heat 2 tbsp oil and add these spices - 1 tsp shah jeera, 2 to 3 green cardamoms, 1 black cardamom, 1.5 inch cinnamon/dalchini, 1 tej patta and 2 to 3 cloves..
10. Saute the spices for a few seconds till they splutter..
11. Then add the 1 cup tightly packed thinly sliced onions. Stir very well..
12. Saute the onions on a low to medium flame. For a quick cooking of the onions, add a pinch of salt..
13. Saute till the onions become golden. Switch off the flame and take half of the fried onions in a plate..
14. Add 1/2 tbsp finely chopped ginger, 1/2 tbsp finely chopped garlic and 2 to 3 green chilies (sliced)..
15. Switch on the burner and saute for some seconds till the raw aroma of ginger-garlic goes away..
16. Then add 1/2 cup chopped tomatoes and saute for a minute..
17. Next add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and 1 tsp coriander powder..
18. Mix the spice powders very well with the rest of the ingredients..
19. Add the soaked and drained chana. Mix the chana very well with the rest of the masala..
20. Add 2.25 cups water. season with salt. Pressure cook the chickpeas on a medium to high flame for 18 to 20 minutes..
21. When the pressure falls down on it's own, remove the lid and check the chickpeas. They should be cooked well and softened..
22. Do note that the chickpeas should not have a bite to them. If not cooked well, then pressure cook for a few more whistles. The time taken to cook chickpeas, depends on their quality, so cook accordingly..
23. Then add 3/4 to 1 cup thick coconut milk (200 to 250 ml). Stir and mix very well. Check the salt in the chana gravy and if required add more..
24. When the chickpeas are cooking, warm 1 tbsp water and add a pinch of saffron strands. Stir and keep aside. You can also use milk instead of water..
25. Assembling and making chana biryani: Add 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger to the chana gravy..
26. Layer with all of the rice. Next top with the fried onions..
27. Then layer with 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger..
28. Sprinkle the saffron dissolved water evenly..
29. Now place a moist kitchen towel on the pressure cooker. Place a tight lid. Keep the cooker on a heated tawa/griddle..
30. Dum cook the biryani for 25 to 30 minutes on a low flame. Give a resting time of 5 to 7 minutes..
31. Later serve chole biryani with a raita, salad or biryani shorba..

So that is going to wrap this up for this distinctive dish chana biryani recipe. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let's cook!

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