Friday, July 12, 2013

Chole/Chana Biryani


Chana/chole Biryani!! Yes you read it right....Chana/chole Biryani !!! After long gap I'm posting some rice item and that too Biryani...One of the popular rice preparation. Combination of rice and chana/chole  in form of biryani gives a unique taste. 


RECIPE:

Preparation Time: 20 mins
Cooking Time: 40-45 mins

Ingredients

For rice:
  • Biryani Rice/ long grain rice: 1 cup
  • Clove: 1
  • Cinnamon piece/stick: 1/2 "
  • Bay leaf: 1
  • Cardamom: 1-2
  • Coriander leaves: few strings( finely chopped)
  • Mint leaves:few strings( finely chopped)
  • Cumin seed: 1/2 tsp
  • Ghee 2-3 tbsp


For the Chana gravy
  • Kabuli chana (white chick peas): 1/2 cup
  • Potato: 1 small ( boiled and diced)
  • Tomato: 1 small ( finely chopped)
  • Onion: 1 small ( finely chopped)
  • Ginger-garlic-green chilli paste: 1 tsp
  • Chilli pwd: 1/2 tsp
  • Turmeric pwd: 1/2 tsp
  • Garam masala pwd: 1/2 tsp
  • Kitchen king masala: 1/2 tsp( optional)
  • Curd: 1/3 cup
  • Fried onion(prepared from 1 small onion)
  • Salt to taste
  • Coriander leaves: few string ( finely chopped)
  • Oil to cook

Method:

For rice:


  • Clean and wash the rice. Soak the rice for 15 mins. Drain and keep aside.
  • In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice. Cover and cooked the rice till 85-90% done. Drain and keep aside.
  • Heat the ghee in kadai/pan and add cumin seed, once they start spluttering then add ginger-garlic-green chili paste, cook for few sec and then add rice. Mix well. turn off the heat. Keep aside.

For the kabuli chana gravy:


  • Soak the kabuli chana overnight or atleast for 6-7 hrs. Boil with a little water, drain  and keep aside.
  • Heat oil in pan and add boiled potato, fry till they turn light brown in color. take out and keep aside.
  • Heat the oil in a Kadai/pan and cumin seed, once they start spluttering then add the onion, cook for 2-3 mins and add ginger-garlic- green chlli pastes and fry for a while.


  • Add the chopped tomato and cook till tomatoes are soft and then add the red chilli pwd, turmeric pwd , garam masala pwd, kitchen king masala and salt. mix well. Cook for another another 2-3 mins.


  • Add the cooked kabuli chana and potato and mix well
  • Add the curd and coriander leaves, mix well and cook for a min. Turn off the heat.Keep aside.


How to proceed:



  • Grease a large baking dish. 
  • Spread 1/3 of rice on the bottom of baking dish then spreading 1/2 of the kabuli chana gravy.
  • Spread the chopped coriander leaves, mint leaves and fried onion.


  • Spread 1/3 of the rice and finally the remaining kabuli chana gravy and Spread the chopped coriander leaves, mint leaves and fried onion.
  • Last add another layer of rice and the chopped coriander leaves, mint leaves and fried onion.
  • Cover with an aluminium foil and bake in a pre-heated oven at 200°C  for 10 mins minutes. 
  • Serve hot with raita of your choice.



Note: 
  • To make fried onion, cut the onion in thin strips and deep fry till brown in color. 
  • Can replace the baking process with the gas top process. For that process keep the griddle on gas top and create layer as described in process in heavy bottom pan and keep that pan on top of the griddle and cook on low heat for 10 mins.


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