Channa Biryani
Channa Biryani
Ingredients
- Rice 1 ½ cup
- Chickpeas 1 cup
- Tea leaves 2 tbsp
- Salt to taste
- Green cardamoms 5 – 6
- Bay leaves 2 – 3
- Cloves 2 – 3
- Yogurt 1 ½ cup
- Ginger paste 1 tsp
- Ginger, cut into thin strips 1 inch piece
- Mint ½ cup
- Green chili paste 1 tsp
- Red chili powder 1 tsp
- Turmeric powder 1 tsp
- All spice powder 1 tsp
- Garlic paste 1 tsp
- Saffron essence ¼ tsp
- Kewra water few drops
- Coriander leaves, chopped ¼ cup
- Soak chickpeas overnight in water. Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. Remove the muslin cloth bag and drain chickpeas. Boil water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add earlier soaked rice and cook till half done. Drain excess water. Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of the mint leaves, green chili paste, red chili powder, turmeric powder, garam masala power and garlic paste. Mix saffron and kewra water. Place the marinated chickpeas in a pan. Spread cooked rice over the chickpeas evenly. Sprinkle kewra-saffron and half of the coriander leaves over rice. Cover the pan tightly and put on low heat to simmer for fifteen minutes or till rice is cooked. Serve hot garnished with remaining coriander leaves and mint leaves.
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