I love to prepare one pot meal. one thing i love about it is, kitchen turns less messy while i prepare one pot meal, especially this easy chana biryani. though named as biryani, not much effort goes in like in biryani. this protein packed biryani is so easy to make and makes a good choice for lunch box. my kid always love this.
Ingredients:
serves 2 adults and a child
total preparation and cooking time : 30 minutes
soaking time for chickpeas : overnight
Chickpeas / Chana - 150 gms (soaked in water for overnight)
Rice - 250 gms / you can use basmati rice if so add rice & water in 1:1 and 1/2 ratio
Onion - 2
Tomatoes - 2
Ginger garlic paste - 1 tbsp
Green chilli - 2
Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Garam masala - 1/4 tsp
Oil - 3 tbsp
Cinnamon stick - 2 " inch size
Cloves - 2
Saunf - 1 tsp
Bay leaf - 1
Star anise - 1
Lemon juice - 1 tsp
Corriander leaves - 1/4 cup chopped
Method:
Wash and soak the rice in water for about 30 minutes.
Slice the onions and tomatoes into thin slices and slit the green chilli's.
Heat a wide bottomed pressure cooker, add oil, saunf, cinnamon, star anise and bay leaf and cloves. saute them and add onions and green chili's. saute till the onions turns translucent. then add ginger garlic paste and saute it along with onions.
Then add chopped tomatoes to the onions and saute them well till they mix up with onions. add salt to taste, turmeric powder, chilli powder and garam masala and mix it well with the onions and tomatoes mix.
Now add chickpeas and rice. mix well with the onions and masala.
Add water in (rice) 1:2 (water) ratio if you are using par boiled rice. if using basmati rice,
let the ratio be 1: 1 & 1/2. on adding water give them a good mix.
Add lemon juice and give a stir, check salt here. add chopped corriander leaves on top and close the pressure cooker with its lid.
Pressure cook the chana biryani for 2 whistles on high flame and other 2 whistles in low flame. after the whistles switch off the flame and wait till the steam subside.
Serve warm with onion raita.
Ingredients:
serves 2 adults and a child
total preparation and cooking time : 30 minutes
soaking time for chickpeas : overnight
Chickpeas / Chana - 150 gms (soaked in water for overnight)
Rice - 250 gms / you can use basmati rice if so add rice & water in 1:1 and 1/2 ratio
Onion - 2
Tomatoes - 2
Ginger garlic paste - 1 tbsp
Green chilli - 2
Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Garam masala - 1/4 tsp
Oil - 3 tbsp
Cinnamon stick - 2 " inch size
Cloves - 2
Saunf - 1 tsp
Bay leaf - 1
Star anise - 1
Lemon juice - 1 tsp
Corriander leaves - 1/4 cup chopped
Method:
Wash and soak the rice in water for about 30 minutes.
Slice the onions and tomatoes into thin slices and slit the green chilli's.
Heat a wide bottomed pressure cooker, add oil, saunf, cinnamon, star anise and bay leaf and cloves. saute them and add onions and green chili's. saute till the onions turns translucent. then add ginger garlic paste and saute it along with onions.
Then add chopped tomatoes to the onions and saute them well till they mix up with onions. add salt to taste, turmeric powder, chilli powder and garam masala and mix it well with the onions and tomatoes mix.
Now add chickpeas and rice. mix well with the onions and masala.
Add water in (rice) 1:2 (water) ratio if you are using par boiled rice. if using basmati rice,
let the ratio be 1: 1 & 1/2. on adding water give them a good mix.
Add lemon juice and give a stir, check salt here. add chopped corriander leaves on top and close the pressure cooker with its lid.
Pressure cook the chana biryani for 2 whistles on high flame and other 2 whistles in low flame. after the whistles switch off the flame and wait till the steam subside.
Serve warm with onion raita.
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