13 March 2014

Kabuli Chana Biryani|Chickpeas/Garbanzo flavored rice|Chholay Biryani


chana_chickpeas_biryani


Today's food of the day is "Kabuli chana /Chholay Biryani aka Chickpeas/Garbanzo biryani " - A healthy flavorful biryani !!!

Garbanzo is a legume that is so healthy that it can supply the daily requirement of fibers,it helps in controlling the blood sugar and insulin level ,lowers cholesterol as it is essentially cholesterol and trans fat free,it is a good source of protein especially for vegetarians,loaded with Magnesium and iron as well.So,with all these health benefits ,a one pot meal in the form of biryani is a sure bet you won towards good health and good tasty meal.Right?

So,here is how I make a healthy ,yummy biryani -


Kabuli Chana Biryani

Ingredients

Basmati Rice - 1 1/2 cup
Garbanzo/Chickpea/Kabul chana/Vella kadala - 1 cup
Onion,medium,chopped length wise - 1 no.(optional)
Green chillies - 3-4 nos.
Ginger-Garlic paste - 2 teaspoons
Tomato,medium,chopped - 1 no.
Red chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder- 1/2 teaspoon
Garam Masala powder/any Biryani powder (I used & recommend Shan Biryani masala) - 1-2 teaspoons
Yogurt/curd - 1/2 cup
Fresh mint leaves,chopped - Handful
Fresh coriander leaves,chopped - Handful
Coconut milk - 1 tablespoon
Cardamom(green) - 3-4 nos.
Cloves -2-3 nos.
Cinnamon - 1 ' 
Bay leaves -2-3 nos.
Lemon juice - 1 teaspoon
salt to taste
Ghee/Oil - 2-3tablespoons

Method:

  • Soak Kabuli chana overnight in about 3-4 cups of water in a deep bowl.
  • Next day,first soak rice in about 3 cups of water for half-1 hour.Later drain and keep it ready.
  • Meanwhile drain the chickpeas kept overnight and pressure cook in about four cups of water with salt and little turmeric powder for about 3-4 whistles until cooked.
  • Now heat a deep pan with about 1 tablespoon ghee or canola oil ,put cardamom,cloves,cinnamon and bay leaves and on low flame saute them for a minute until fragrant.
  • Add the drained rice and saute for a few minutes.Then add about 3 1/2 cup of water to it and mix everything well and boil it until they are 90% cooked.Drain it and keep it aside covered (retain the spices though).
  • Heat the rest oil/ghee on a saucepan,add the onions,greenchilli,sprinkle little salt and fry until onions are translucent and browned .
  • Add Ginger-garlic paste to it and saute for a few minutes until the raw flavor disappears.Add red chilli powder,coriander powder,cumin powder ,turmeric powder and Garam Masala powder and a teaspoon of water and saute for a minute.
  • Add the chopped tomato and coconut milk and mix well until tomato gets soft and mushy.
  • Add the cooked chickpeas to it and mix everything well.Cook covered on medium-low flame for 2 minutes so that chickpeas becomes flavorful.
  • Later remove the cover ,add the curd and mix everything well.Let it cook on high flame if the gravy is too thin.We want just a little thick gravy.
  • Preheat the oven at 400 degree F.
  • Grease a big baking dish.Make 3 layers.Starting with the first layer of rice,followed by the chickpea gravy,then another layer of rice.Add the mint and coriander leaves on the top .Sprinkle the lemon juice.
  • Cover the baking dish with an aluminum foil or tight lid to make it airtight.
  • Bake it for 15-20 minutes.
  • Serve hot with spicy pickle and yogurt dip/Raita.