Kabuli Chana Biryani Recipe

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Kabuli Chana Biryani
Ingredients:
Coriander leaves – 3 tbsp, chopped
Mint leaves – 2 tbsp, chopped
Green chillies – 1/2 tsp, chopped
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
Curd – 1 cup
Tomatoes – 3/4 cup, chopped
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.
5. Add the curd, tomatoes, potatoes and green chillies and stir them all for a moment.
6. Add the cooked kabuli chana to it, mix them well and set the mixture aside.
7. Add coriander, mint leaves, green chillies and saffron milk to the cooked rice.
8. Once mixed, keep it aside.
9. Make 5 layers on a nonstick pan 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.
10. Cover with a lid and cook on low flame for 10 minutes.
11. Remove and serve hot with onion raita.

Tip: You can also bake it for 20 mins in a pre-heated oven at 200C or 375F.

Feel free to comment or share your thoughts on this Kabuli Chana Biryani Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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