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Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani is a protein packed healthy rice dish which could be prepared in a jiffy, once you have the pressure cooked chickpeas on hand. It is ideal for lunch box as well as for lazy holidays. It can also be prepared as a part of the party menu and becomes really exotic when paired with a perfect side.
Chole | channa, being the main ingredient in this biryani, it is needless to say about the nutrient value of this yummy meal. As channa is rich in protein & dietary fibre, it is good for everyone. Luckily channa being a favourite among kids, we can prepare this biryani without any second thought for their lunch box too.
Today I prepared this biryani with seeraga samba rice and you can prepare it with basmati rice as well. Recently I start to stock jeera samba rice more when compared to basmati as my family likes the taste of biryani made with seeraka samba rice.
Here we go for the recipe…
- Seeraga samba rice – 2 cups
- Water – 4 cups
- Channa | chick pea | kondaikadalai – ¾ to 1 cup
- Ginger garlic paste – 2 tbsp
- Onion (Big) – 2 Nos (chopped lengthwise)
- Tomato – 2 Nos.(Medium)(chopped)
- Green chilli – 2 Nos.
- Curd – 1 tbs
- Chilli powder – 1 tbsp
- Garam masala powder – 1 tsp
- Turmeric powder – ¼ tsp
- Coriander leaves (finely chopped) – ¼ cup
- Mint leaves (finely chopped) – ½ cup
- Salt to taste
- Bay leaf – 1 No.
- Cinnamon – 1 inch piece
- Cloves – 2 Nos
- Cardamom - 2 Nos.
- Fennel seeds – 1 tsp
- Oil – 2 tbsp
- Ghee – 1 tsp
- Wash channa in water and soak with enough water overnight or for 6-8 hours.
- Wash the soaked channa again until the water becomes clear and pressure cook with enough water and salt for about 5 whistles or until cooked soft.
- When the pressure subsides, open the cooker, drain channa alone and keep aside.
- Wash the rice using water and keep aside.
- Cut onions, tomatoes, mint & coriander leaves and keep ready.
- Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
- Add a half of chopped mint leaves, onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger-garlic paste and sauté till the raw smell of the masala goes off.
- Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
- Then add all the masala powders and sauté till the oil oozes out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
- Then add the drained channa & sauté well. To this add the washed rice and sauté for 3 minutes and then add the balance mint & coriander leaves.
- Add required salt and 4 cups of water. You can check for salt & spice at this stage and add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.
Healthy, yummy Channa Biryani is ready to serve! We had this channa biryani with cucumber raita…
- You can use basmati rice and follow the same procedure instead of Jeera samba rice.
- You can increase or decrease the quantity of channa as per your choice but 1 cup is more sufficient for 2 cups of rice.
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