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Kabuli Chana Biryani

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  Coriander leaves 3 Tablespoon
  Mint leaves 2 Tablespoon
  Green chilies 1⁄2 Teaspoon
  Saffron 1⁄4 Teaspoon
  Oil 1 Teaspoon
  Water 3 Cup (48 tbs)
  Kabuli chana 1⁄2 Cup (8 tbs)
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Red chili powder 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Low fat curd 1 Cup (16 tbs) (Fresh)
  Tomatoes 3⁄4 Cup (12 tbs)
  Potatoes 1 Cup (16 tbs)
  Green chilies 1 1⁄2 Teaspoon
  Oil 1 Tablespoon
  Salt To Taste

Soak kabuli chana overnight in a little water and boil in a pressure cooker til tender.
Heat a little oil in a non stick pan.
Add to this the ginger and garlic pastes and fry for a while.
Next, add the red chilli powder, turmeric powder, 2 teaspoons of water and fry for a minute.
Then add the curd, tomatoes, potatoes and green chillies and stir them al for a moment.
Now, add the cooked kabuli chana to it, mix them well and set the mixture aside.
Next, add coriander, mint leaves, green chillies and saffron milk to the cooked rice.
Once mixed, keep it aside.
Now make 5 layers on a greased baking dish.
The five layers are 1/3 of the rice, 1/2 the kabuli chana gravy, 1/3 of the rice, rest of the chana gravy, and the last layer of rice.
Cover with an aluminium foil and then bake it for 20 mins in a pre heated oven at 200°C or 375°F.

Recipe Summary

Main Dish
Rice, Vegetable

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Kabuli Chana Biryani Recipe