Kabuli Chana ki Biryani

About Kabuli Chana ki Biryani

Ingredients

• Chickpeas (kabuli chane), soaked overnight and pressure cooked 1
• Rice, soaked 1 cup
• Sunflower oil 1 tbsp
• Ginger-garlic paste 2 tsps
• Green chillies, slit 1 to 2
• Medium tomato, chopped 1
• Medium potato, boiled, peeled and cubed 1
• Salt to taste
• Turmeric powder ½ tsp
• Red chilli powder 1 tsp
• Fresh mint leaves, chopped 1 tbsp + to garnish
• Fresh coriander leaves, chopped 1 tbsp + to garnish
• Low fat yogurt 3 tbsps
• Saffron, dissolved in 2 tbsps milk a few strands

How to Make Kabuli Chana ki Biryani (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add ginger-garlic paste and green chillies and saute for 1 minute.
2. Add tomato and potato, mix and saute for 2 minutes. Add salt, turmeric powder and red chilli powder, mix and saute for 1 minute.
3. Add rice and mix well. Add chickpea and mix.
4. Add mint leaves, coriander leaves and yogurt and mix well. Add 1½ cups water and most of the saffron milk and mix. Cover and cook till rice is done.
5. Transfer into a serving bowl, drizzle remaining saffron milk, garnish with mint leaves and coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps