Kala Chana Biryani
Directions
- 1Make a paste of onion, tomato, ginger, garlic, and coriander stems in a mixer.
- 2Add some ghee to a cooker.
- 3Roast a few cashews until golden brown.
- 4Take out the roasted cashews from the cooker.
- 5In the same ghee, add some whole spices (khade masale).
- 6Add the prepared paste to the cooker.
- 7Cook the paste for a little while.
- 8Add all the basic spices (chilli powder, coriander powder, garam masala) with some curd and salt.
- 9Cook it until the oil separates from the mixture.
- 10Add soaked rice and boiled black channa.
- 11Add some mint leaves and water (preferably water left over from boiling the channa).
- 12Pressure cook for 2 to 3 whistles.
- 13Let it depressurize on its own.
- 14Garnish with cashews, coriander leaves, and some ghee.
- 15Serve with cucumber raita for a perfectly balanced meal.
Ingredients
- 2 small onion
- 3 tomatoes
- 4 cloves of garlic
- 1 inch ginger
- 5 coriander leaves stalk
- 1 tbsp ghee
- 1 tsp jeera
- 2 cloves
- 2 green elaichi
- small piece mace
- 3 tbsp curd
- pinch chilli powder
- 1 tbsp coriander powder
- 0.5 garam masala
- as per taste Salt
- 1 cup water
- Chopped mint leaves
- 0.5 cup black channa (soaked overnight + cooked)
- 0.5 cup rice (soaked for 30 min)
- Roasted cashews
- coriander leaves
Equipment
mixercookerwooden spoonplate
Tips
- Naming the meal something fancy can excite picky eaters.
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