Friday, October 9, 2015

Channa Biriyani


Rice - 2 cups
Channa - 1.5 cups
Onions - 4 medium, sliced 
Tomato - 5 medium, grind to a paste 
Ginger garlic paste - 1 tbsp 
Green chilli - 2 chopped 
Garam masala  - 1 tsp 
Coriander powder - 1 tsp 
Cumin powder - 1/2 tsp 
Mint leaves - one handful 
Coconut milk - 1/2 cup  (optional)
Lemon juice - 1 tsp 
Yogurt - 1 tbsp 
Cilantro - few chopped
Ghee - 3 tbs
Bay leaf - 2
Cinnamon stick - 2
Star Anise - 1
Clove - 3
Salt - to taste
Water - 3.5 cups


Soak the channa over night and pressure cook the channa, with a little water, for 3-4 whistles and keep aside.   Wash and soak the basmati rice for 20 minutes. 
In a pressure cooker, add ghee when it  heats up, add the sliced onions and green chillies and saute until the onions become translucent. Add the ginger garlic paste and saute until the raw smell goes away. Add the ground tomato paste and cook and cook for 3-4 minutes.   Now add coriander powder, cumin powder and garam masala  and mix well and cook for a couple of minutes. Add the mint leaves and the cooked channa.  Add coconut milk and drain the rice and add it. Add water,lemon juice, salt, yogurt and mix well.  Add the chopped coriander leaves and close the lid. 

Pressure cook for 3 whistles, simmer after the first whistle. Once done, open the cooker and fluff up with a fork.

Serve with raita.......... Enjoy!!

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