Kabuli Chana Biryani Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
30 Mins
Cooking Time
10 Mins
Total Time
65 Mins
Makes
6.00 servings
Ingredients
For Kabuli Chana Biryani
2 1/4 cups cooked brown rice
1/4 cup chopped coriander (dhania)
1/4 tsp saffron (kesar) strands
1/4 cup warm low fat milk
salt to taste
For The Kabuli Chana Gravy
3/4 cup soaked and boiled kabuli chana (white chick peas)
2 tsp oil
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
3/4 cup chopped tomato
1 1/2 tsp finely chopped green chillies
salt to taste
1/4 cup whisked low fat curds
Method
For the kabuli chana gravy
- Heat the oil in a broad non-stick pan, add the ginger and garlic paste and sauté on a medium flame for a few seconds.
- Add the chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for 30 seconds.
- Add the tomatoes and green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cooked kabuli chana and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Switch off the flame, add the curds and mix gently. Keep aside.
How to proceed to make kabuli chana biryani
- Combine the saffron strands and warm milk in a bowl and mix well.
- Combine the brown rice, coriander, little salt and saffron-milk mixture in a deep bowl and mix well.
- Put half the rice mixture in a baking dish and spread it evenly.
- Put the kabuli chana gravy evenly over it and spread it evenly.
- Finally put the remaining rice mixture and spread it evenly.
- Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
- Serve the kabuli chana biryani hot.
See step by step images of Kabuli Chana Biryani
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