Sunday, March 6, 2011

chickpea Briyani

Chana Briyani


cinnamon stick - 1
Bay leaves - 2
Cloves- 3
Cardamom-3
Butter - t sp

Salt tp taste

Hot water - 4 cups ( add 1/2 more cup depending on the rice)

For Channa Masala
Chana/chickpeas - 1 cup
Onion chopped - 1
Tomato chopped - 1
Ginger - garlic paste - 2 tsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 1/2 tsp
Bay leaves - 2
Salt to taste

For garnish
Cilantro
cashew nuts
Raisins


Method
Soak Channa for 6- 8 hours. Pressure cook the channa with salt to taste till it is done 3 whistles will be ideal .


.Making Masala
Heat oil in a pan and add Bay leaves. add chopped onions and saute well for 5-6 minutes . add chopped green chile, ginger-garlic paste and chopped tomato and saute for 4-5 minutes, Add chili powder, coriander powder, turmeric powder, garam masala and salt and combine it well.
Add the soaked and cooked channa and mix well.and 1/4 cup water ,
mix the prepared rice and masala and keep in rice cooker

You can layer it in an oven proof or micro wave proof dish and arrange cooked rice and masala in layers , cover it with an aluminium foil and bake @ 350 degree for 10-12 minutes in oven and 6-7 minutes microwave

For garnish, and raisins till golden brown and sprinkle on top of the biryani with chopped cilantro.


Yummo!!!!

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