This tasty chholey biryani is a real treat for those who love kabuli chana(chikpeas). Many think that this can be used only to made chholey-bhature chana masala or some middle -eastern dips and falafels, But there are many other tasty indian dishes which can be made from them.This biryani is one such dish. Chikpeas spicy mixture is layered between rice and dum is given to enchance its flavour.Go ahead and give it a try,trust me you will just enjoy it.
1 cup kabuli(chikpeas)
2 cups basmati rice
3-4 bay leaves
2 green cardomoms
1 black cardomom
2" cinnamom stick pieces
1/2 cup yogurt
3 table spoons fresh ginger-garlic paste
3 medium onions sliced
1 big tomato chopped finely
2 teaspoon chilli powder
1 n 1/2 tea spoon garam masala
1 tea spoon home made masala(optional)
1 veg maggi cube
4 table spoon corainder leaves chopped
4-5 mint leaves(optional)
2 table spoon milk(optional)
4-5 saffron stands(optional)
Soak kabuli chana overnight in water.Next day presure cook it with salt and 4 cups of water.Wash rice in water and drain it. Apply little oil and keep for 30 mins.
Heat a vessel and add oil. Add all the whole masalas and saute them for 1-2 mins. Now add the soaked rice and saute it in it for 2-3 mins. Let them get coated with oil. Now add 1 and 1/2 cup of water and little salt and let the rice get cooked with closed lid on medium flame. When it rice is done keep it aside.If you want you can remoce whole masalas from rice after it gets cooked, so that it does not get to strong flavour.
Meanwhile heat oil in a pan. Add 2 bay leaves and 2 cloves and saute for 2 mins. Now add the sliced onions and fry them till golden brown.Add the ginger garlic paste and saute for 1-2 mins till the raw smell is gone.
Add in the finely chopped tomato and stir till it gets soft.Add yogurt and mix and cook for 1 min.Now add salt,garam masala, chilli powder, home masala,powdered maggi cube and mix well.Add the boiled chikpeas and mix with the onion and tomato mixture.close the lid and cook for 2 mins and remove from flame.
Now the final dum must be given. Take a thick bottomed vessel. Add ghee in it.Add one layer of cooked rice and spread evenly.now add one layer of chikpeas mixture and spread it evelnly on top of rice layer.spinkle some corainder leaves and hand torn pudina leaves.
Again put one layer of rice and on top again one layer of chikpeas mixture and corainder leaves.Now the final layer must be rice. Spinkle corainder leaves and torn pudina leaves on it. Mix milk with saffron strands and spinkle on it. Also Spinkle 1/4-1/2 cup of water on it.
Heat a big tawa. Keep this vessel with layers on it and close this vessel with a tight fitting lid. Seal the edges with the dough and cook on low flame for 15-20 mins.
Remove the seal only at the time of serving. Serve hot with raita.
Preparation Time : 40 mins.