As i was going through some ideas to make a special biryani, I realised that Chana Masala biryani was the most mouthwatering idea which everyone in my family wanted to have.
So went with the idea and prepared this most amazingly flavourful and delicious rice preparation.
I made this with an idea to feed at least 6 people and trust me only four of us finished it and we were still ready to have some more.
This recipe requires less fat and that's the reason, even after addition of chole chana, this biryani was not heavy on stomach. Happy cooking!!
RECIPE
Serves: 4-6
Prep time: 8 hours including soaking
Cooking time: 20-30 minutes
Tools needed: Pressure cooker
INGREDIENTS
1 cup chick peas
2 green chillies slit from centre
11/2 cup basmati
4 onions sliced
2 tomatoes chopped
1 teaspoon garlic crushed
1 teaspoon ginger crushed
2 tablespoons shahi biryani masala
1 teaspoon coriander powder
1/2 teaspoon jeera powder
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
Salt as per taste
2 teaspoon chopped mint leaves
1 teaspoon coriander powder
Pinch saffron strands
1/2 cup milk
2 tablespoon ghee
1/4 cup oil
1 teaspoon Black cumin seeds
1 piece Cinnamon stick
1 black cardamom
3 green cardamom
5-6 black pepper pods
1 star anise
2 bay leaves
3 cloves
Some dry fruits for garnishing
2 teaspoon chopped coriander leaves
METHOD
Wash twice and soak chick peas overnight.
Start by soaking Basmati rice for 1/2 hour
Put the chana in a pressure cooker, 2 1/2 cups water and take 5-6 whistles or till very soft.
Do not discard the water. Strain the chana and keep water aside for making aquafaba.
In a pan boil 3 cups water with some salt, cinnamon stick, bay leaves, cardamom, pepper pods and cloves. Add rice and cook 70% through.
Strain the hot water of the rice, rinse with some tap water and set aside.
Wash clean and chop, slice and crush all the veggies and keep them ready.
Mix lukewarm milk with saffron strands and keep aside.
In a pan fry all the dry fruits. Remove the dry fruits in a dish.
In the same pan add some more oil and fry half of the sliced onions by stirring continuously till they are golden brown, remove in a dish and keep aside.
To the same pan of oil leftover after frying onions, check if there is 2 tbsp of oil left, if not add more.
Add black pepper, cumin seeds, add ginger garlic and fry.
Add chillies, other half sliced onions and sautè till golden brown.
Add all the Masala powders and salt to onions and roast.
This may burn so add a tablespoon or 2 of water and cook till oil separates.
Add tomatoes and fry till cooked well.
Add boiled chana and mix.
In a thick bottom pan or a cooker we will have to cook the biryani on low flame.
Grease the bottom of the cooker with some oil. So masalas doesn't burn from bottom.
Spread first layer with chana masala, then rice, drizzle 2 tsp ghee, mint leaves and saffron milk.
Cover the cooker and cook for 8-10 minutes on very low heat. Liquid from saffron milk will help for the steam to develop.
If you don't have a heavy bottom pan and think that the biryani may burn from bottom, place a skillet on the burner and place you biryani pot over it. This will avoid direct heat and help in slow cooking of biryani.
After 7-8 minutes switch off the heat and Biryani is ready to serve.
Enjoy your Shahi Chana Masala Biryani with salted buttermilk and salad.
This leftover water after straining boiled peas is used as aquafaba.
Reduce the water to almost 1/4 quantity. Cool and store it in a clean container to use later.
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