A delicious combination of chole and rice cooked in desi ghee and spices.
Chole biryani (Kabuli Chana Biryani)Recipe Servings | : | 4 |
Recipe Cook Time | : | 30 minutes |
Preparation Time | : | 5-6 hrs |
Category | : | Veg, Medium, Main course |
Recipe Rating | : |  |
Ingredients
Basmati rice :- 2 cups
Chickpeas (kabuli chana) :- 1 cup
Green cardamoms :- 5-6
Bay leaves :- 2
Cloves :- 3-4
Yogurt :- 1 1/2 cups
Ginger Garlic paste :- 1 tsp
Fresh mint leaves :- 1/2 cup chopped
Green chilli :- 1 tsp chopped
Red chilli powder :- 1 tsp
Turmeric powder :- 1 tsp
Garam masala powder :- 1 tsp
Saffron (kesar) :- a few strands
Skimmed milk :- 1 tablespoon
Salt to taste
Fresh coriander leaves :- 1/4 cup chopped
Ghee :- 2 tbsp
Chickpeas (kabuli chana) :- 1 cup
Green cardamoms :- 5-6
Bay leaves :- 2
Cloves :- 3-4
Yogurt :- 1 1/2 cups
Ginger Garlic paste :- 1 tsp
Fresh mint leaves :- 1/2 cup chopped
Green chilli :- 1 tsp chopped
Red chilli powder :- 1 tsp
Turmeric powder :- 1 tsp
Garam masala powder :- 1 tsp
Saffron (kesar) :- a few strands
Skimmed milk :- 1 tablespoon
Salt to taste
Fresh coriander leaves :- 1/4 cup chopped
Ghee :- 2 tbsp
Methods
Soak chole for 5-6 hours and pressure cook for 5-6 minutes till it tender. Drain and keep it aside.
Wash and soak rice for 30 minutes.
Marinate boiled chickpeas in yogurt, ginger garlic paste, half of the mint leaves, green chilli, red chilli powder, turmeric powder, and garam masala power.
Dissolve saffron in warm milk.
Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done. Drain excess water.
Heat ghee in a pan, place the marinated chickpeas in a deep non-stick pan. Spread cooked rice over the chickpeas evenly.
Sprinkle dissolved saffron and half of the coriander leaves over rice.
Cover the pan tightly and put on low heat for fifteen minutes or till rice is cooked.
Garnished with remaining coriander leaves and mint leaves.
Serve hot with mixed raita.
Wash and soak rice for 30 minutes.
Marinate boiled chickpeas in yogurt, ginger garlic paste, half of the mint leaves, green chilli, red chilli powder, turmeric powder, and garam masala power.
Dissolve saffron in warm milk.
Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done. Drain excess water.
Heat ghee in a pan, place the marinated chickpeas in a deep non-stick pan. Spread cooked rice over the chickpeas evenly.
Sprinkle dissolved saffron and half of the coriander leaves over rice.
Cover the pan tightly and put on low heat for fifteen minutes or till rice is cooked.
Garnished with remaining coriander leaves and mint leaves.
Serve hot with mixed raita.
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