Chana biryani recipe
Channa Pulao is a flavorful and a very simple dish. As channa (chickpeas) is rich in protein and fiber, this pulao is very healthy and makes a wholesome meal. It also makes a perfect lunch box recipe.This dish comes to rescue when one does not have the time or energy to cook an elaborate meal yet want something nutritious, comforting and tasty.
| Servings | Prep Time |
| 3-4people | 8hours |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 2cups Basmati rice
- 1cup White chana (chick peas)
- 1/2cup Sambar Onions (Shallots)
- 2 Tomato, medium
- 2 Cardamom
- 1inch stick cinnamon
- 3 Cloves
- 1/4tsp fennel seeds
- 1pich Kal paasi (stone flower)
- 1 Star Anise (Annasi poo)
- 1 Bay Leaf
- 1tsp red chili powder
- 1cup coconut milk
- 2cups Water
- 2tbsp Oil
- 2tbsp ghee
- salt to taste
For the paste
- 1/2cup coriander leaves
- 1/2cup Mint leaves
- 1inch piece Ginger
- 5pods garlic
- 2 Green chilies
- 1/4cup Fresh grated coconut
Instructions
- Soak chana dal in water overnight or for 6-7 hours.
- After soaking time, discard the water, rinse well and pressure cook with 1/8 tsp salt in enough water for 4-5 whistles or till soft.
- Once the pressure is gone, open and tilt the entire contents into a colander and drain the water completely. Keep aside.
- Rinse basmati rice once in enough water. Discard the water and soak the rice in enough water for 20 minutes.
- Wash coriander and mint leaves well.
- Take the leaves, ginger, garlic, green chilies and coconut in a mixer jar and grind to a fine paste using little water. Keep aside.
- Using a mortar and pestle pound together cardamom, cloves, fennel seeds and cinnamon coarsely. You can also use a coffee grinder and grind to a coarse powder.
- Extract fresh coconut milk, measure and keep aside. I took a mix of the first thick milk and the thin second milk. You can also use coconut milk from a carton.
- Heat a pressure cooker and add oil and ghee.
- Add bay leaf, star anise and stone flower and cook for 4-5 seconds till the aroma arises.
- Add chopped sambar onions (Shallots) and cook till it turns pink.
- Add chopped tomato and cook for 2-3 minutes till it turns soft.
- Add the freshly ground mint and coriander paste and mix well.
- Cook for 3-4 minutes over low flame for the raw smell to disappear and the oil begins to separate.
- Add drained chick peas, red chili powder, coarsely pounded spice powder and mix well.
- Drain the water completely from the rice and add it to the pressure cooker and mix well.
- Add coconut milk, water, salt and stir the entire contents to mix well.
- Close the pan with the lid and pressure cook for 2 whistles over high flame and switch off the stove.
- Wait for the pressure to release by itself and open the lid.
- Stir gently for the rice to mix well and to prevent it from breaking off.
- Chana Biryani is ready to serve.
- Enjoy it hot with any raita of your choice.
Recipe Notes
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