Yesterday when I was sharing the Carrot Raita, you would have seen this Channa Biryani served on the plate along with raita. Today I am sharing you all the recipe for an easy one pot meal Channa Biryani. When I was talking to my friend Neena, I realised that this Channa Biryani was not posted on the blog, though I had prepared it quite a few times for our lunch box. I prepared it with white Channa and if preferred you can make it with Kala Channa too. Check out my other Chickpea recipes like Kadala (Channa) Kuruma, Puttu Kadala Curry and Channa Sundal.
Ingredients:Basmati Rice - 1 cup
White Channa - 1/2 cup
Big Onion - 1
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala powder - 1 tsp
Water - 1 and 1/2 Cup
Salt - as required
To Grind:
Ginger - 1 inch piece
Garlic - 4 Cloves
Green Chilli - 2(small)
Coriander leaves - a small handful
Mint leaves - 10 leaves
Coconut - 3 pieces chopped or 2 tbsp grated
Tomato - 1
To Temper:
Oil - 1 tbsp
Ghee - 1/2 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2
Bay leaf - 1
Cardamom - 1
Method:
1. Soak the Channa overnight or soak it for a minimum of 8 hours. Pressure cook the Channa with a little salt and water for 3 whistles. Drain the water and keep it aside.
2. Soak the basmathi rice for 1/2 an hour. Grind the items under 'To grind' to a smooth paste. I have not added any water. If required add a little water.
3. Keep the smoothly ground paste aside. In a wide pressure cooker pan, temper with the items under 'To Temper'. Then add the finely chopped Onion.
4. When the onion turns transparent, add the ground paste. Along with this add the chilli powder, turmeric powder, garam masala and required salt. Mix it all together and cook it in low flame until the raw smell of the masala leaves. Then add the soaked basmathi rice.
5. Finally, add the cooked Channa and 1.5 cups of water. Mix it all together and check for salt. Close it with the lid and pressure cook it for 2 whistles. When the pressure releases, open the pan and fluff the rice with the fork without breaking the rice grains.
Delicious and protein packed Channa Biryani is ready to be served. I served it with Carrot Raita, Narthangai Pickle and Banana Chips.
- For the richer version of the biryani, 1/4 cup of water from the total 1.5 cups of water can be replaced with 1/4 a cup of coconut milk.
- Since we are grinding the mint and coriander leaves, it will dominate the biryani flavour if added more. Hence, add few leaves.
- Coconut gives a unique flavour to the biryani, however, you can skip it if you don't prefer it.
Happy's Cook - Divya
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