Chana Biryani or Chole Biryani is here in its full dum version and I hope you try making this once.
Infact you can try Chole in your own Biryani recipe too, I just try this easy and less oily version. This just makes it possible for us to enjoy it more and it is as a meal. With oil offcourse it becomes a delicacy which you can enjoy only once a while.
So the trick is to marinate and then use Biryani masala on top with little ghee and put it for dum. The aroma which rice absorbs make it works well in the recipe. The process of this Chana Biryani has been kept similar just that the focus was more on making this like a one pot meal than anything else.
I have used both Black Chana and Chole in this Chana Biryani to get a nice color contrast but you can just keep it to one of the variety too.
Chana Biryani
Ingredients
- 1/2 cup Boiled Chickpeas
- 1/2 cup Boiled Black Chana
- 1 cup Rice
- 1/2 cup Yoghurt
- 2 tbsp Ginger Garlic Paste
- 2 Onion Sliced
- 1 Tomato Chopped
- 1 Green Chilli
- 1 Bay Leaf
- 4 Pepper Corns
- 1 Cinnamon
- 4 Cloves
- 2 Cardamom
- 1 tsp Chana Masala
- 1 tbsp Biryani Masala
- 2 tbsp Dry Mint Powder
- 1 tsp Turmeric
- 1 tbsp Salt
- 1/4 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Cumin Seeds
- 1 tbsp Oil
Instructions
Start with adding turmeric, 1/2 tsp cumin powder, red chilli powder, chana masala , 1/2 tsp mint powder and salt in curd and mix well and then add all the boiled channa and let it marinate for 30 mins.
Heat a wok and with very little oil try to caramalise one of the onion and once they are brown take them out and keep seperate.
Now add rest of the oil and add cumin seeds, bay leaf, cardamom, cloves , cinnamon and cook for 30 secs.
At the point boil some water and put the rice for cooking and cook with little salt till its parboiled.
Now add ginger garlic paste and cook till raw smells goes away and then add another onion which is sliced and cook for 1 min on slow flame before to you all Tomato slices.
Cook Tomatoes till they are soft and done and then add the chana , save some yoghurt marinade for later use and add rest with the chana itself.
Now let the chana mix well and cook with the tomato masala and 1 tsp biryani masala and then take out some bit of chana in a seperate bowl.
Now if the rice is 3/4 done spread the chana first in the wok you are cooking and add half of the rice, then on it add rest of chana and the curd marinade. Top this with rice again and drizzle some more biryani masala, mint leaves powder and the caramelised onions , 1 tsp of ghee and then cover the wok.
Now with lock the lid with help of the wheat dough by sticking it around for dum.
Put the gas on slow flame and let it all brew for 5 mins and then put off the flame.
Serve hot after some 20 mins with some good raita.