Baked Kabuli Chana Biryani - The Mad Scientists Kitchen

Kabuli Chana Biryani

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

Ingredients:

1 cup Kabuli chana/white chickpeas, soaked overnight and
boiled
2 cups basmati rice, washed and drained
1 ½ tablespoon Biryani masala
2 onions, ground
2 tomatoes, pureed
5 tablespoon oil
A pinch of hing/asafoetida
2 teaspoon 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 tablespoon ghee

Method:

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 tablespoon 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 teaspoon 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.
Peel the aluminium foil just before serving.

Kabuli Chana Biryani

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Comments

Torviewtoronto says

January 11, 2015 at 7:15 pm

looks flavourful deliciously done

KParthasarathi says

January 11, 2015 at 11:33 pm

A delicious and filling food !!

Julie says

January 12, 2015 at 3:24 am

looks a protein packed biriyani,yummy for kids lunch box 🙂

Varadas Kitchen says

January 13, 2015 at 1:49 am

Looks like the biryani was a big hit with the family.

Srivalli says

January 14, 2015 at 8:38 am

hahh..love your daughter's banter..lovely biryanis you got done!

Priya Srinivasan says

January 14, 2015 at 12:18 pm

You are making me drool all over my laptop with your biryani BM, oh yum it is archana,wish i stay near to your place!!! 🙂

Srividhya says

January 14, 2015 at 7:24 pm

Love this rice.. great.

Pari Vasisht says

January 15, 2015 at 9:54 am

Archana, I was trying to imagine your expression on 'sab kaam tamam'. The girls really enjoyed the biryani it seems. You really have loads of patience to cook in the morning.

sneha datar says

January 15, 2015 at 10:42 am

A delicious biryani and full of flavor.

Sapana Behl says

January 15, 2015 at 3:13 pm

Biryani looks tempting.I loved it too wheat made it last week.

vaishali sabnani says

January 16, 2015 at 12:01 am

This has been on my mind since s while now..looks so good Archana..tempted to make it right awsy.

Chef Mireille says

January 16, 2015 at 3:08 am

using readymade masala makes this an easy one

Priya Suresh says

January 16, 2015 at 6:05 am

Protein packed briyani, hard to resist to this beautiful one pot meal.

Suma Gandlur says

January 17, 2015 at 4:26 am

Seems like it was a hit with your family.

Harini-Jaya R says

January 21, 2015 at 3:29 pm

Love the protein packed in that Biryani.

Pavani N says

January 21, 2015 at 3:57 pm

Lovely post Archana. Couldn't stop smiling reading your 'Sab kaam tamam' comment 🙂
Biryani is one of our favorite too. Your kabuli chana biryani looks delicious.

Jayanthi Sindhiya says

January 21, 2015 at 4:26 pm

Very aromatic biryani packed with flavours…

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