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Kadala biryani
Category : Lentils, Kerala, South Indian lunches
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Heat oil in a pan and saute onion, garlic paste, green chilli and curry leaves.
- When the onion starts to brown, add the powders and mix well.
- When done, add the coconut milk, cooked channa, cooked rice balls and 1 tbsp ghee and mix well.
- Garnish with coriander leaves and serve hot.
Recipe and image courtesy: Friends Cookys
Ingredients:
1 cup - chickpea/channa (soaked overnight and cooked)
Rice powder (make a firm dough using enough water and salt; keep aside; roll into chickpea-size balls and steam. Keep aside)
1 big - onion (chopped)
1 tbsp - garlic paste
2 - green chilli
Curry leaves, a few
Orriander leaves, to garnish
2 tsp - red chilly powder
1/4 tsp - turmeric powder
1 tsp - garam masala powder
1 cup - thick coconut milk
1 tbsp - ghee
1 cup - chickpea/channa (soaked overnight and cooked)
Rice powder (make a firm dough using enough water and salt; keep aside; roll into chickpea-size balls and steam. Keep aside)
1 big - onion (chopped)
1 tbsp - garlic paste
2 - green chilli
Curry leaves, a few
Orriander leaves, to garnish
2 tsp - red chilly powder
1/4 tsp - turmeric powder
1 tsp - garam masala powder
1 cup - thick coconut milk
1 tbsp - ghee
RECIPES BY FRIENDS COOKYS
