Recipe For Chana Biryani (Chickpea Biryani)
Chana biryani is a scrumptious and healthful vegetarian biryani made with chickpeas, fragrant basmati rice, and a blend of aromatic spices. It’s a exquisite protein-packed meal for vegetarians and best for every person yearning a hearty, flavorful dish.
components: 1 cup basmati rice 1 cup cooked chickpeas (or canned, tired and rinsed) 1 huge onion, thinly sliced 2 tomatoes, chopped 2 inexperienced chilies, slit half cup yogurt 2 tbsp oil or ghee 1 tsp ginger-garlic paste 1 tsp cumin seeds 2 bay leaves 3-4 inexperienced cardamoms four-5 cloves 1-inch cinnamon stick half tsp turmeric powder 1 tsp purple chili powder 1 tsp garam masala sparkling coriander and mint leaves, chopped salt to flavor 2 cups water
instructions:1. rinse and soak rice: wash the basmati rice well and soak it in water for half-hour. Drain earlier than cooking.
2. cook dinner the rice: in a pot, carry 2 cups of water to boil. Upload a pinch of salt and soaked rice. Prepare dinner till the rice is 70% executed. Drain and set apart.
3. prepare the chickpea masala: warmness oil/ghee in a pan. Add cumin seeds, bay leaves, cardamoms, cloves, and cinnamon. Sauté till aromatic. Add sliced onions and sauté till golden brown.
4. Stir in ginger-garlic paste and green chilies. Cook dinner for 2 minutes.
5. Upload chopped tomatoes, turmeric, pink chili powder, and salt. Cook till tomatoes turn tender.
6. Mix within the yogurt and cook till oil separates.
7. Upload cooked chickpeas and garam masala. Blend properly and simmer for five minutes.
8.layer the biryani: in a heavy-bottomed pot, unfold half of the chickpea masala, then half of the rice. Sprinkle some chopped coriander and mint. Repeat the layers.
9. Cover the pot with a good-fitting lid and cook dinner on low heat (dum) for 15-20 minutes.
10. Turn off warmth and permit it rest for 10 mins earlier than serving.
Serve warm with raita or salad for a complete meal.
components: 1 cup basmati rice 1 cup cooked chickpeas (or canned, tired and rinsed) 1 huge onion, thinly sliced 2 tomatoes, chopped 2 inexperienced chilies, slit half cup yogurt 2 tbsp oil or ghee 1 tsp ginger-garlic paste 1 tsp cumin seeds 2 bay leaves 3-4 inexperienced cardamoms four-5 cloves 1-inch cinnamon stick half tsp turmeric powder 1 tsp purple chili powder 1 tsp garam masala sparkling coriander and mint leaves, chopped salt to flavor 2 cups water
instructions:1. rinse and soak rice: wash the basmati rice well and soak it in water for half-hour. Drain earlier than cooking.
2. cook dinner the rice: in a pot, carry 2 cups of water to boil. Upload a pinch of salt and soaked rice. Prepare dinner till the rice is 70% executed. Drain and set apart.
3. prepare the chickpea masala: warmness oil/ghee in a pan. Add cumin seeds, bay leaves, cardamoms, cloves, and cinnamon. Sauté till aromatic. Add sliced onions and sauté till golden brown.
4. Stir in ginger-garlic paste and green chilies. Cook dinner for 2 minutes.
5. Upload chopped tomatoes, turmeric, pink chili powder, and salt. Cook till tomatoes turn tender.
6. Mix within the yogurt and cook till oil separates.
7. Upload cooked chickpeas and garam masala. Blend properly and simmer for five minutes.
8.layer the biryani: in a heavy-bottomed pot, unfold half of the chickpea masala, then half of the rice. Sprinkle some chopped coriander and mint. Repeat the layers.
9. Cover the pot with a good-fitting lid and cook dinner on low heat (dum) for 15-20 minutes.
10. Turn off warmth and permit it rest for 10 mins earlier than serving.
Serve warm with raita or salad for a complete meal.