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Green Chana Biryani
Method
- Soak dried green chana overnight, washed the next morning and then boiled with 1” grated.
- Boil rice with twice its quantity of water and adequate salt, until almost done and pour off excess water.
- Heat 1 tbs ghee in a wok add 2 tsp jeera until it sizzles.
- Add ½ the onions, fry until pearly white, add the rice and mix well. Keep aside.
- Heat 1 tbs of ghee in a non-stick pan, add bay leaves and curry leaves and 1 tsf jeera and mustard seeds.
- Fry until jeera / rye sizzles, add remaining onions and spices and fry until onions are golden brown.
- Add the vegetables and pulses and simmer until the vegetables are al dente .
- In case the ingredients stick to the pan add a few teaspoons of curd (yoghurt).
- Add salt, red chillies and garam masala.
- Mix the rice and vegetables together, put into a greased pan with a topping of browned onions.
- Cover with aluminium foil and bake in a pre-heated oven at medium heat for 10 minutes.
- Garnish with coriander leaves and serve hot.
- Mint raita is a good accompaniment.
Ingredients:
Vegetables / Pulses :
2 cups - dried green chana
3 cups - fresh choliya (fresh)
2 cups - sweetcorn / 2 cups - green peas (boiled)
2 - medium sized carrots-diced
10 - almonds, blanched and then fried lightly
3 cups - basmati rice
5 - medium sized onions, sliced length-wise
2 tbs - clarified butter (ghee)
ginger
salt to taste
Vegetables / Pulses :
2 cups - dried green chana
3 cups - fresh choliya (fresh)
2 cups - sweetcorn / 2 cups - green peas (boiled)
2 - medium sized carrots-diced
10 - almonds, blanched and then fried lightly
3 cups - basmati rice
5 - medium sized onions, sliced length-wise
2 tbs - clarified butter (ghee)
ginger
salt to taste
Spices :
6 - green cardamom
6 - cloves
2 1” piece - cinnamon
10 - peppercorns
3 tbsp -jeera
1 tsp - mustard seeds
1 pinch - nutmeg powder
2 - bay leaves
2 sprigs - curry leaves
Garnish :
fried browned onions
coriander leaves
rose water, if desired
