Kabuli Chana Biryani
by Tarla Dalal
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Added to 259 cookbooks
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An innovative blend of rice and pulses. When served with a bowl of low fat curds raita, this can be a really healthy and satisfying dish.
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Preparation Time:    Cooking Time:    Baking Time : 25 mins.   Baking Temperature: 200°C (400°F).
Makes 6 servings
- Soak the kabuli chana overnight. Boil with a little water the next day. Drain.
- Heat the oil in a non-stick pan, add the ginger and garlic pastes and fry for a while.
- Add the red chilli powder, turmeric powder and 2 teaspoons of water and fry for 1 minute.
- Add the curds, tomatoes, potatoes and green chillies and stir for a while.
- Add the cooked kabuli chana and salt and mix well. Keep aside.
- To the cooked biryani rice, add the coriander, mint, green chillies and saffron milk. Keep aside.
- Grease a large baking dish. Make 5 layers by spreading 1/3of the rice, then spreading ½ the kabuli chana gravy, next spreading 1/3of the rice and finally the remaining kabuli chana gravy and another layer of rice.
- Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Serve hot.
Nutrient values per serving
| 209 calories|| 6.2 gm|| 36.6 gm|| 4.3 gm|| 0 mg|| 0.8 gm|
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