Рецепт Kabuli Chana Biryani
Ingredients:
- Coriander leaves – 3 tbsp, chopped
- Mint leaves – 2 tbsp, chopped
- Green chillies – 1/2 tsp, chopped
- Saffron – 1/4 tsp, dissolved in 1/4 cup warm low fat milk
- Oil – 1 tsp, for greasing
- Water – 3 cups
- For the Kabuli Chana gravy:
- Kabuli chana (Chick Peas) – 1/2 cuo
- Ginger Paste – 1 tsp
- Garlic Paste – 1 tsp
- Red Chilli Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Curd – 1 cup
- Tomatoes – 3/4 cup, chopped
- Potatoes – 1 cup, peeled and cubeed
- Green chillies – 1 1/1 tsp, finely chopped
- Oil – 1 tbsp
- Salt – to taste
Method:
1. Soak kabuli chana overnight in a little water and boil in a pressure cooker till tender.
2. Heat a little oil in a non-stick pan.
3. Add to this the ginger and garlic pastes and fry for a while.
4. Next, add the red chilli powder, turmeric powder, 2 teaspoons of water and fry for a minute.
5. Add the curd, tomatoes, potatoes and green chillies and stir them all for a moment.
6. Add the cooked kabuli chana to it, mix them well and set the mixture aside.
7. Add coriander, mint leaves, green chillies and saffron milk to the cooked rice.
8. Once mixed, keep it aside.
9. Make 5 layers on a nonstick pan in the following order – 1/3 of the rice, 1/2 the kabuli chana gravy, 1/3 of the rice, rest of the chana gravy and the last layer of rice.
10. Cover with a lid and cook on low flame for 10 minutes.
11. Remove and serve hot with onion raita.
Tip: You can also bake it for 20 mins in a pre-heated oven at 200C or 375F. Kabuli Chana Biryani, 4.5 out of 5 based on 2 ratings