Kabuli Chana Biryani is one healthy way to eat protein. It’s delicious and the chickpeas lend a delicious flavour to the rice. Cooked in the oven, in the end, its flavours are amazing. Do try it out.
Hubby dear went to Pune and brought some readymade masalas. One of them was a Biryani masala. I had forgotten all about it till I had the girls reorganising the kitchen shelves. That is when we discovered the packet of masala.
Now the girls are crazy about Biryani, okay anything other than the normal food of chapatti, veggie, rice and dal. So they started their regular ‘wear mamma down’ procedure.
In case you do not know then it starts like,
” Mamma you do not make anything these days!”
“See,” the other one will say, “when Papa went to Pune and bought this masala. It’s still lying here. It will expire soon huh!”
“Make no. Please.”
Then the regular,” I will help.” The help many times is just in eating, as by the time they get up everything is cooked and on the table!
I know all this but still, end up making what they want me to make. One such dish was this Biryani, actually, it was a fast one. Took me just 1 hour and 15 minutes as it needed marinating for one hour. Can actually cut down on the marinating time by doing it earlier evening the taste will be much much better.
When I made it I shared it on Facebook as baked Biryani actually only the last bit is baked.
I took these pictures in the morning thinking I will get better pictures later. My mistake, it was on Facebook Apeksha tagged to it, so I had already advertised what I had made, sab kaam tamam by the time I came back in the evening!
Kabuli Chana Biryani
Kabuli Chana Biryani
1 cup Kabuli chana/white chickpeas, soaked overnight and
2 cups basmati rice, washed and drained
1 ½ tbsp Biryani masala
2 onions, ground
2 tomatoes, pureed
5 tbsp oil
A pinch of hing/asafoetida
2 tsp ginger garlic paste
½ cup curd
A few springs of dhania/ coriander leaves
A few springs of pudina/mint
2 green chillies
Salt to taste
2 tbsp ghee
Drain the chana and reserve the water.
Measure the reserved water and make it 1 ½ cup adding more water.
Add to the rice, check the seasoning and cook on low flame till the water is absorbed and the rice is ¾ done.
Cool and fluff the rice.
Grind 1 onion, the coriander leaves, mint green chillies, ginger garlic paste.
Add to the chana along with the curd and 1 tbsp of the Biryani masala. Mix well and set aside for 1 hour.
Heat oil in a thick bottomed kadhai/wok add the other onion fry till the raw smell goes away.
Add the tomato puree, hing/asafoetida and fry till brown.
Add the rest of the Biryani masala, the marinated Kabuli chana, salt and stir well and cook covered for 5 minutes.
Take an oven proof casserole and smear it with 1 tsp ghee.
Spread a layer of rice, and then spread the Kabuli chana layer. Repeat let the last layer be the rice.
Pour the ghee on top.
Cover the whole thing with and aluminium foil and bake at 180°C for 10 minutes.
Hi! First time here? Well, then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on Twitter too!
Hi! First time here?
You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!