Chana Biryani | Chole ki Biryani | Kabuli Chana Biryani | கொண்டைக்கடலை பிரியாணி

I am an all time biryani lover….This Chana Biryani is one of the yummiest, lip smacking biryani. Chana is a very unusual ingredient for biryani, but recently I saw so many posts about this biryani. It is an easy one pot meal, perfect for lunch, even to take in a lunchbox to school or office. Make this biryani with Jeeraga Samba Rice and you will get a wonderful biryani texture - it will also be very flavorful….Serve hot along with some raita or a spicy salad for an extra touch. Try this super quick biryani and I am sure you will love it!

VIDEO

INGREDIENTS:

Jeeraga Samba Rice - 2 Cups Soak 20 mins. Channa -1 Cup Cooked Onion - 1 Big Tomato - 2 Ginger & Garlic - 1 tbsp grated Red Chilli Powder - 1 tbsp Coriander Powder - 1 tbsp Cumin Powder - 1/4 tbsp Biryani Masala - 2 tbsp or Garam Masal Turmeric Powder - 1/4 tsp Curd - 1/4 Cup Salt - to taste Mint Leaves - few Coriander Leaves - 1/4 Cup chopped Water - 4 Cups TO TEMPER:

Oil or Ghee - 2 tbsp Bay Leaf - 2 Star Anise - 1 Cinnamon Stick - 2 small piece Clove - 3 Cardamom - 2

HOW TO MAKE:

Heat oil / ghee in a pressure cooker.  Add bay leaf, cinnamon stick, cardamom,  clove and star anise.  Add onion, ginger garlic paste along with salt.  

Cook onion till translucent.  Add tomatoes, red chilli powder, coriander powder, cumin powder, turmeric powder and garam masala.  Biryani masala can be added instead garam masala.  

Mix well and cook till it forms thick gravy.  Add curd and mix well. 

Cook for 5 more minutes and let the oil separates.  

Add cooked channa along with soaked jeeraga samba rice.  (Channa - soak overnight and pressure cook) 

Add 4 cups of water (Ratio 1 : 2) along with mint and coriander leaves.  Mix well. 

Pressure cook and allow 2 to 3 whistles.  

Chana Biryani is ready to serve.  Serve hot with any raita or spicy salan 😋😋

TIPS:

1. Chana take longer to cook so soak overnight and cook before start making biryani. 
2. For biryani jeeraga samba is the best but basmati rice can be used. Jeeraga Samba / Biryani rice will give perfect texture and flavour for Biryani.
3. Garam masala or biryani masala can be used or mix both and use.
4. When adding mint leaves add along with stem.  Adding stem will give more flavour.
5. Do not soak rice more than 30 minutes and do not exceed more than 3 whistles.  But soaking rice or whistle vary depends on the rice and the pressure cooker.