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Chhole biriyani(କାବୁଲି ଚଣା ବିରିୟାନୀ)

Ingredients:

  • Chhole - 1 cup(soaked for 5-6 hr)(କାବୁଲି ଚଣା)
  • Rice - 2 cup(ଚାଉଳ)
  • Green chilli - 2(ଲଙ୍କାମରିଚ)
  • Whole garam masala(bayleaf(ତେଜ ପତ୍ର-1,Cardamom(ଗୁଜୁରାତି) -2,Cinnamon stick (ଡାଲଚିନି)-1inch,clove(ଲବଙ୍ଗ)-2)
  • Onion(slice) - 2(ପିଆଜ
  • Coriander power - 1 tsp(ଧନିଆ ଗୁଣ୍ଡ )
  • Tomato paste - 1/2 cup(ଟମାଟର)
  • Biriyani masala powder - 2 tsp(ବିରିୟାନୀ ମସଲା ଗୁଣ୍ଡ)
  • Ginger garlic paste - 1 tbsp(ଅଦା ରସୁଣ ବଟା)
  • Ghee - 3 - 4 tbsp(ଘିଅ)
  • Jeera - 1 tsp(ଜିରା)
  • Curd - 1/2 cup(ଦହି
  • Coriander leaves -1 tbsp(ଧନିଆ ପତ୍ର)
  • Mint leaf - 1 tbsp(ପୋଦିନାପତ୍ର)
  • Salt to taste(ଲୁଣ)

Method:

  • Boil water in a deep vessel.
  • Now add rice along with ghee(1 tbsp), salt, whole spices, salt and cook it to the perfect consistency.Drain the water and allow the rice to cool.
  • In a pressure cooker boil the chhole with adding salt(atleast 3 whistle) and drain the excess water and keep a side.
  • Heat 2 tbsp ghee in a heavy-bottomed pan. Add the whole spices,jeera and stir for a few seconds until fragrant. Next add the sliced onion, green chilly and saute until it turns transparent. Add in the ground ginger-garlic paste, tomato paste and saute everything until masala cooked properly(oil separates). Add coriander powder, biriyani masala power, chilly powder and saute for a few seconds until their raw smell is gone (sprinkle little water to prevent them from burning). Add the pressure-cooked chana and curd. Mix everything well and cook for a few minutes until the gravy reaches a thick consistency. Add in chopped mint leaves and cilantro. Mix well. Switch off.
  • In a deep vassel non stick pan Smear the base of the cookware with ghee. Arrange the chana masala and cooked rice in two or three layers. You can sprinkle some ghee on each layer. The top most layer should be that of rice.
  • Sprinkle fried onion, mint leaf and coriander leaf Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and cook it 20 mins in low flame.
  • Serve hot with  raita.

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