Kabuli Chana Biryani
|Coriander leaves||3 Tablespoon|
|Mint leaves||2 Tablespoon|
|Green chilies||1⁄2 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|
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.
Serving size: Complete recipe
Calories 965 Calories from Fat 278
% Daily Value*
Total Fat 32 g49%
Saturated Fat 5.9 g29.4%
Trans Fat 0 g
Cholesterol 13.6 mg4.5%
Sodium 666.9 mg27.8%
Total Carbohydrates 138 g46.1%
Dietary Fiber 30.3 g121.1%
Sugars 33.2 g
Protein 41 g81.8%
Vitamin A 120.2% Vitamin C 203.8%
Calcium 67.3% Iron 68.3%
*Based on a 2000 Calorie diet