Chole Biryani Recipe
chole biryani recipe with step by step – Aromatic, spiced and a delicious dum cooked and layered biryani with white chickpeas.
Prep Time45 minutes
Cook Time30 minutes
Ingredients
For the chole gravy
- 2tbsp to 3oil
- 1tsp shah jeera/caraway seeds
- 2 to 3 green cardamoms
- 1 black cardamom
- 1.5inch cinnamon/dalchini
- 1 tej patta/indian bay leaf
- 2 to 3 cloves/lavang
- 2grams large onions160or 1 cup tightly packed thinly sliced onions
- 1grams large tomato100or ½ cup chopped tomatoes
- 5grams ginger/adrakor 1 inch ginger or ½ tbsp finely chopped ginger
- 5gram garlic8-10 medium sized garlic cloves, or ½ tbsp finely chopped garlic
- 2-3 green chilies slit or sliced diagonally
- ml ¾ to 1 cup coconut milk or 200 to 250coconut milk
- tsp ½turmeric powder/haldi
- tsp ½red chilli powder/lal mirch powder
- 1tsp coriander powder/dhania powder
- 1cup dried chana/chole200 grams, soaked overnight in enough water
- 2.25cup water for pressure cooking chana gravy
- salt as required
For rice
layering
- 10grams mint leaves/pudina pattaor ½ cup chopped mint leaves
- 10grams coriander leaves/dhania pattaor ½ cup chopped coriander leaves
- 2tsp ginger julienne
- 1tbsp warm water + a pinch of saffron strands/kesar
- 1tsp to 2kewra water or rose water
Prepping
- cup rinse and then soak 1safed chane or dry white chickpeas in enough water overnight or for 8 to 9 hours. later strainrinse the chickpeas and keep aside., 200 grams
- cup soak 1heaped basmati rice in enough water for 30 minutes. later strain the rice and keep aside.
- cups heat 3water in a pan or pot. when the water become hotadd the following spices - 2 to 3 green cardamoms, 1 black cardamom, 1 to 1.5 inch cinnamon, 2 to 3 single strands of mace, 1 tej patta and 3 cloves.
- tsp add ½salt or as required.
- bring the water to a rolling boil on a high flame.
- then add the strained rice.
- cook the rice grains on the high flame.
- in when the rice grains are 75% cooked or there is a slight bitethemthen switch off the flame.
- immediately strain the cooked rice. keep aside.
Instructions
- so when the rice grains are getting soaked and cooking, you can prepare the chana gravy.
- heat 2 tbsp oil and add these spices - 1 tsp shah jeera, 2 to 3 green cardamoms, 1 black cardamom, 1.5 inch cinnamon/dalchini, 1 tej patta and 2 to 3 cloves/lavang.
- saute the spices for a few seconds till they splutter.
- then add the 1 cup tightly packed thinly sliced onions. stir very well.
- saute the onions on a low to medium flame.
- for a quick cooking of the onions, add a pinch of salt.
- saute till the onions become golden.
- switch off the flame and take half of the fried onions in a plate.
- add ½ tbsp finely chopped ginger, ½ tbsp finely chopped garlic and 2 to 3 green chilies (sliced).
- switch on the burner and saute for some seconds till the raw aroma of ginger-garlic goes away.
- then add ½ cup chopped tomatoes and saute for a minute.
- next add ½ tsp turmeric powder, ½ tsp red chilli powder and 1 tsp coriander powder.
- mix the spice powders very well with the rest of the ingredients.
- add the soaked and drained chana.
- mix the chana very well with the rest of the masala.
- add 2.25 cups water.
- season with salt.
- pressure cook the chickpeas on a medium to high flame for 18 to 20 minutes.
- when the pressure falls down on its own, remove the lid and check the chickpeas. they should be cooked well and softened. do note that the chickpeas should not have a bite to them. if not cooked well, then pressure cook for a few more whistles. the time taken to cook chickpeas, depends on their quality, so cook accordingly.
- then add ¾ to 1 cup thick coconut milk (200 to 250 ml). stir and mix very well. check the salt in the chana gravy and if required add more.
- when the chickpeas are cooking, warm 1 tbsp water and add a pinch of saffron strands. stir and keep aside. you can also use milk instead of water.
assembling and layering
- add ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 tsp ginger julienne to the chana gravy.
- layer with all of the rice.
- next top with the fried onions.
- then layer with ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 tsp ginger julienne.
- sprinkle the saffron dissolved water evenly.
- now place a moist kitchen towel on the pressure cooker.
- place a tight lid. keep the cooker on a heated tawa/griddle.
- dum cook chana biryani for 25 to 30 minutes on a low flame. give a resting time of 5 to 7 minutes.
- later serve chole biryani with a raita, salad or biryani shorba.
Recipe Notes
coconut milk can be substituted with 1 cup fresh curd.
substitute caraway seeds with cumin seeds.
dry fruits like cashews, almonds and raisins can also be added.
ghee can be used instead of oil.
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