Chefstoppe || Kabuli Chana Biryani

Prep Time

30 mins
Cook Time

4 mins
Serving
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Ingredients

Grocery List

2 1/4 cups cooked brown rice

1/4 cup chopped coriander (dhania)

1/4 tsp saffron (kesar) strands

1/4 cup warm low fat milk

salt to taste

3/4 cup soaked and boiled kabuli chana (white chick peas)

2 tsp oil

1 tsp ginger (adrak) paste

1 tsp garlic (lehsun) paste

1 tsp chilli powder

1/2 tsp turmeric powder (haldi)

3/4 cup chopped tomatoes

1 1/2 tsp finely chopped green chillies

salt to taste

1/4 cup whisked low fat curds

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Source : tarladalal

Direction

How To Prepare?

1. Heat the oil in a broad non-stick pan
add the ginger and garlic paste and sauté on a medium flame for a few seconds.
2. Add the chilli powder
turmeric powder and 1 tbsp of water and sauté on a medium flame for 30 seconds.
3. Add the tomatoes and green chillies
mix well and cook on a medium flame for 2 minutes
while stirring occasionally.
4. Add the cooked kabuli chana and salt
mix well and cook on a medium flame for 1 minute
while stirring occasionally.
5. Switch off the flame
add the curds and mix gently. Keep aside.
6. Combine the saffron strands and warm milk in a bowl and mix well.
7. Combine the brown rice
coriander
little salt and saffron-milk mixture in a deep bowl and mix well.
8. Put half the rice mixture in a baking dish and spread it evenly.
9. Put the kabuli chana gravy evenly over it and spread it evenly.
10. Finally put the remaining rice mixture and spread it evenly.
11. Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
12. Serve the kabuli chana biryani hot.