Tuesday, June 30, 2015

Chickpea Biriyani

Serves: 2

1. Chickpea/Kabuli Chana - 1/3 cup
2. Basmati rice - 1 cup
3. Onion - 1 large
4. Tomato - 2 medium sized
5. Ginger Garlic paste - 1 tablespoon
6. Cumin seeds - 1/2 teaspoon
7. Green chilli - 2-3
8. Red chilli powder - 1 teaspoon
9. Garam masala powder - 1/2 teaspoon
10. Coriander leaves/Cilantro chopped- handful
11. Mint leaves/Pudina chopped - 2 tablespoon
12. Oil - 2 tablespoon
13. Salt to taste

1. Wash and soak chickpea in water for 6-8 hours.

2. Pressure cook with enough water and 1/2 teaspoon of salt for 5-6 whistles until well done.

3. Strain the water and keep the chickpea aside. Save the water to use it later while cooking rice. 

4. Heat oil in a large pan and splutter cumin seeds. Add thinly sliced onion and fry until they become translucent.

5. Add ginger garlic paste and slit green chillies and fry for a minute.

6. Add sliced tomatoes and cook covered until tomatoes turn mushy.

7. Add red chilli powder, garam masala and salt. Be careful while adding salt because chickpeas were cooked with salt. 

8. Add cooked chickpea, chopped cilantro and mint leaves. Mix well and let it simmer for 5 minutes.

9. Meanwhile wash the rice and drain off the water.

10. In a rice cooker, add rice, chickpea gravy and 1 cup of water reserved from cooking chickpea. Check for salt and cook until rice is done. You can even cook it in open vessel instead of rice cooker. 

Serve with yogurt and salad. 

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