Kabuli Chana Biryani Recipe

Ingredients:
Chopped Coriander leaves - 3 tbsp
Chopped Mint leaves - 2 tbsp
Chopped Green chillies - 1/2 tsp
Saffron - 1/4 tsp, dissolved in 1/4 cup warm low fat milk
Oil - 1 tsp, for greasing
Water - 3 cups

For the Kabuli Chana gravy:
Kabuli chana (Chick peas) - 1/2 cuo
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Fresh low fat curd - 1 cup
Chopped Tomatoes - 3/4 cup
Potatoes - 1 cup, peeled and cubeed
Green chillies - 1 1/1 tsp, finely chopped
Oil - 1 tbsp
Salt - to taste

Method:
1. Soak kabuli chana overnight in a little water and boil in a pressure cooker till tender.
2. Heat a little oil in a non-stick pan.
3. Add to this the ginger and garlic pastes and fry for a while.
4. Next, add the red chilli powder, turmeric powder, 2 teaspoons of water and fry for a minute. Then add the curd, tomatoes, potatoes and green chillies and stir them all for a moment.
5. Now, add the cooked kabuli chana to it, mix them well and set the mixture aside.
6. Next, add coriander, mint leaves, green chillies and saffron milk to the cooked rice.
7. Once mixed, keep it aside. Now make 5 layrs on a greased baking dish in the following order - 1/3 of the rice, 1/2 the kabuli chana gravy, 1/3 of the rice, rest of the chana gravy and the last layer of rice.
8. Cover with an aluminium foil and then bake it for 20 mins in a pre-heated oven at 200C or 375F.