Chana Biryani

Hey everyone, it is John, welcome to our recipe page. Today, we're going to make a special dish, Chana Biryani. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chana Biryani is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It's simple, it's quick, it tastes delicious. Chana Biryani is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Chana Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chana Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chana Biryani is 3-4 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chana Biryani estimated approx 1 hour 30 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Chana Biryani using 36 ingredients and 31 steps. Here is how you cook that.

#HappyBirthdayCookpad

Chana biryani Meri sis bht achi banati Hain,Maine unhen se banana sikhi Hain ab unki shadi hogae Hy to main apne Ghar main banati hon mere parents ko mere hath ki Chana biryani bht pasand hy.

Ingredients and spices that need to be Get to make Chana Biryani:

1. for chana gravy:
2. 2-3 tablespoon oil
3. 1 teaspoon caraway seeds (shah jeera)
4. 2-3 green cardamoms
5. 1 black cardamom
6. 1.5 inch cinnamon
7. 1 tej patta (indian bay leaf)
8. 2-3 cloves
9. 2 large onions or 160 grams onions or 1 cup tightly packed thinly sliced onions
10. 1 large tomato or 100 grams tomatoes or ½ cup chopped tomatoes
11. 5 grams ginger or 1 inch ginger or ½ tablespoon finely chopped ginger
12. 5 gram garlic or 8-10 medium sized garlic cloves, or ½ tablespoon finely chopped garlic
13. 2-3 green chilies, slit or sliced diagonally
14. 3/4-1 cup coconut milk or 200 to 250 ml coconut milk
15. 1/2 teaspoon turmeric powder
16. 1/2 teaspoon red chilli powder
17. 1 teaspoon coriander powder(ground coriander)
18. 1 cup white chickpeas (chole or chana) or 200 grams chana, soaked overnight in enough water
19. 2.25 cup water for pressure cooking chana gravy
20. salt as required
21. for rice:
22. 200 grams basmati rice or 1 cup heaped basmati rice
23. 3 cups water for cooking rice
24. 2-3 green cardamoms
25. 1 black cardamom
26. 1-1.5 inch cinnamon (dalchini)
27. 2-3 single strands of mace
28. 1 tej patta (indian bay leaf)
29. 3 cloves
30. 1/2 teaspoon salt or add as required
31. for layering biryani:
32. 10 grams mint leaves or ½ cup chopped mint leaves
33. 10 grams coriander leaves or ½ cup chopped coriander leaves
34. 2 teaspoon ginger julienne
35. 1 tablespoon warm water + 1 pinch of saffron strands
36. 1-2 teaspoon kewra water or rose water

Instructions to make to make Chana Biryani

1. Rinse and then soak 1 cup safed chane or dry white chickpeas (200 grams) in enough water overnight or for 8 to 9 hours. Later strain, rinse the chickpeas and keep aside.
2. Soak 1 cup heaped basmati rice in enough water for 30 minutes. Later strain the rice and keep aside.
3. Heat 3 cups water in a pan or pot. When the water become hot, add the following spices - 2 to 3 green cardamoms, 1 black cardamom, 1 to 1.5 inch cinnamon, 2 to 3 single strands of mace, 1 tej patta and 3 cloves.
4. Add 1/2 tsp salt or as required.
   
   Bring the water to a rolling boil on a high flame.
5. Then add the strained rice.
6. Cook the rice grains on the high flame.
7. When the rice grains are 75% cooked or there is a slight bite in them, then switch off the flame.
   
   Immediately strain the cooked rice. Keep aside.
8. Making chana gravy for biryani: So when the rice grains are getting soaked and cooking, you can prepare the chana gravy.
9. Heat 2 tbsp oil and add these spices - 1 tsp shah jeera, 2 to 3 green cardamoms, 1 black cardamom, 1.5 inch cinnamon/dalchini, 1 tej patta and 2 to 3 cloves.
10. Saute the spices for a few seconds till they splutter.
11. Then add the 1 cup tightly packed thinly sliced onions. Stir very well.
12. Saute the onions on a low to medium flame.
    
    For a quick cooking of the onions, add a pinch of salt.
13. Saute till the onions become golden.
    Switch off the flame and take half of the fried onions in a plate.
14. Add 1/2 tbsp finely chopped ginger, 1/2 tbsp finely chopped garlic and 2 to 3 green chilies (sliced).
15. Switch on the burner and saute for some seconds till the raw aroma of ginger-garlic goes away.
16. Then add 1/2 cup chopped tomatoes and saute for a minute.
17. Next add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and 1 tsp coriander powder.
18. Mix the spice powders very well with the rest of the ingredients.
19. Add the soaked and drained chana.
    Mix the chana very well with the rest of the masala.
20. Add 2.25 cups water. season with salt.
    Pressure cook the chickpeas on a medium to high flame for 18 to 20 minutes.
21. When the pressure falls down on it's own, remove the lid and check the chickpeas. They should be cooked well and softened.
22. Do note that the chickpeas should not have a bite to them. If not cooked well, then pressure cook for a few more whistles. The time taken to cook chickpeas, depends on their quality, so cook accordingly.
23. Then add 3/4 to 1 cup thick coconut milk (200 to 250 ml). Stir and mix very well. Check the salt in the chana gravy and if required add more.
24. When the chickpeas are cooking, warm 1 tbsp water and add a pinch of saffron strands. Stir and keep aside. You can also use milk instead of water.
25. Assembling and making chana biryani: Add 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger to the chana gravy.
26. Layer with all of the rice.
    Next top with the fried onions.
27. Then layer with 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves and 1 tsp ginger.
28. Sprinkle the saffron dissolved water evenly.
29. Now place a moist kitchen towel on the pressure cooker.
    Place a tight lid. Keep the cooker on a heated tawa/griddle.
30. Dum cook the biryani for 25 to 30 minutes on a low flame. Give a resting time of 5 to 7 minutes.
31. Later serve chole biryani with a raita, salad or biryani shorba.

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So that's going to wrap it up with this special food Simple Way to Make Favorite Chana Biryani. Thanks so much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!