Kabuli Chana Biryani ( Indian Cooking)
by Tarla Dalal
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Added to 30 cookbooks
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Kabuli chana together with tomatoes, curd and spices too gives rise to a lovely gravy that is layered with rice, and microwaved for the flavours to fuse.
The rice itself is perked up with whole spices and herbs, which makes the Kabuli Chana Biryani even tastier. While such Biryanis are traditionally covered with foil and baked in an oven, here were have speeded up the process by using the Microwave oven instead. This reduces the cooking time tremendously.
- 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.
Nutrient values per serving
|Vitamin A||440.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||11.7 mg|
|Folic Acid||33.5 mcg|
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