Biryani, with its fragrant spices and tender meats, has long been a cherished dish in many households. But what if you’re looking for a vegetarian twist that doesn’t compromise on taste? Enter Chana Biryani! This delicious fusion of flavours is a delightful experience for your palate.
Ingredients:
Before we dive into the cooking process, let’s take a look at what you’ll need:
One cup Basmati rice
1/2 cups of cooked chickpeas (chana)
1 large onion, thinly sliced
1 tomato, chopped
2-3 green chilies, slit
2 teaspoons ginger-garlic paste
One and half cup of yogurt
1/2 cup fresh coriander leaves, chopped
1/2 cup fresh mint leaves, chopped
1/4 cup cooking oil or ghee
1 teaspoon cumin seeds
4-5 whole cloves
2-3 green cardamom pods
1-inch cinnamon stick
1 bay leaf
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
Saffron strands soaked in warm milk (for garnish)
Cooking Instructions:
Preparation:
Start by washing the Basmati rice and soaking it for 30 minutes. Meanwhile, heat oil or ghee in a pan and add cumin seeds, cloves, cardamom, cinnamon, and bay leaf. Sauté until they release their aroma.
Sautéing the Aromatics:
Add the sliced onions and sauté until they turn golden brown. Then, add ginger-garlic paste and green chilies, cooking for 2 minutes until the raw smell disappears.
Adding the Chickpeas:
Stir in the chopped tomatoes and cook until they turn soft and the oil starts to separate. Add the cooked chickpeas and mix well.
Seasoning:
Add yogurt, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
Cooking the Rice:
In a separate pot, boil water and add the soaked and drained rice. Cook until it’s 70% done, then drain and set aside.
Layering the Biryani:
In the pot you used to cook the rice, create layers. Start with half of the rice, followed by half of the chickpea mixture, and half of the chopped coriander and mint leaves. Repeat the layers.
Final Touch:
Sprinkle garam masala and saffron milk over the top layer. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes.
Serving:
Once done, let it rest for a few minutes. Gently fluff the biryani with a fork, garnish with extra fresh herbs if desired, and serve hot.
Chana Biryani is a splendid example of how vegetarian dishes can be just as hearty and flavourful as their meaty counterparts. It’s a celebration of spices, herbs, and the wholesome goodness of chickpeas. So, the next time you’re in the mood for a delightful meal that’s both satisfying and exciting, give this Chana Biryani recipe a try.
Invite your loved ones to the table and let the aroma of this biryani transport you to a world of taste and tradition. Enjoy this aromatic masterpiece!
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