Kabuli Chana Biryani Video by Tarla Dalal

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An innovative blend of rice and pulses. When served with a bowl of low fat curd or raita, this can be a really healthy and satisfying dish.

  

Recipe Description for Kabuli Chana Biryani ( Indian Cooking)

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


For The Kabuli Chana Gravy
1/2 cup soaked and boiled kabuli chana (white chick peas)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 cup finely chopped tomatoes
1 tsp finely chopped green chillies
salt to taste
1/4 cup whisked curds (dahi)
1/4 tsp sugar

For The Rice
3 cups long grained cooked rice (basmati)
2 tbsp ghee
2 cardamoms
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
2 bayleaves (tejpatta)
1 tbsp finely chopped mint leaves (phudina)
3 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
2 tsp ghee for greasing
2 tbsp milk

Method

For the kabuli chana gravy

  1. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a medium flame for 1 minute.
  2. Add the turmeric powder, chilli powder, tomatoes, green chillies and approx. 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  3. Add the kabuli chana and salt, mix well and cook on a medium flame for 2 to 3 minutes.
  4. Add the curds and sugar, mix well and cook on a slow flame for 1 minute, while stirring occasionally. Keep aside.

For the rice

  1. Heat the ghee in a broad non-stick pan, add cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for 30 seconds.
  2. Add the cooked rice, mint leaves, coriander and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
  3. Divide the rice into 2 equal portions and keep aside.

How to proceed

  1. Grease the ghee in a (7”) microwave-safe dish and spread 1 portion of the cooked rice evenly over it.
  2. Pour the kabuli chana gravy over it and spread it evenly.
  3. Finally put the remaining rice over it and spread it evenly.
  4. Pour the milk evenly over it and microwave on high for 2 to 3 minutes.
  5. Serve immediately.
RECIPE SOURCE : Indian CookingBuy this cookbook

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