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)
- Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a medium flame for 1 minute.
- 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.
- Add the kabuli chana and salt, mix well and cook on a medium flame for 2 to 3 minutes.
- Add the curds and sugar, mix well and cook on a slow flame for 1 minute, while stirring occasionally. Keep aside.
- Heat the ghee in a broad non-stick pan, add cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for 30 seconds.
- Add the cooked rice, mint leaves, coriander and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
- Divide the rice into 2 equal portions and keep aside.
- Grease the ghee in a (7”) microwave-safe dish and spread 1 portion of the cooked rice evenly over it.
- Pour the kabuli chana gravy over it and spread it evenly.
- Finally put the remaining rice over it and spread it evenly.
- Pour the milk evenly over it and microwave on high for 2 to 3 minutes.
- Serve immediately.
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