The Ultimate Chana (Chickpea) Biryani Recipe by The Food Fantasy

Описание: Learn how to make Chana (Chickpea) Biryani, a flavorful combination of chana (chickpea) masala/gravy layered with aromatic rice and seasoning. It is served with raita (yogurt) and salad. Give this recipe a try and it will be your new favorite biryani.

Chana Biryani | Chana Masala | Kabuli chana Biryani | Chole Masala

Ingredients:
Jumbo chickpeas (kabuli chana) - 2 cups
Water (Pani) - 1.5L & 4L & 1 tbsp
Baking soda - 1/2 tsp
Oil (Tel) - 3/4 cup and 1/4 cup
Cinnamon (Dar chini) - 3 pcs and 2 pcs
Cloves (Long) - 10 pcs
Black cardamom (Bari elaichi) - 3 pcs & 3 pcs
Cumin (Zeera) - 1 tsp & 1 tbsp
Black peppercorns (Sabut kali mirch) - 1 tsp
Black zeera (Shah zeera) - 1 tsp
Onion (Pyaz) - 3 medium (Sliced)
Tomato (Tamatar) - 3 medium (Chopped)
Garlic paste (Lehsan) - 1 tbsp
Ginger paste (Adrak) - 1 tbsp
Salt (Namak) - 1 tsp & 2 tbsp (To taste)
Red chilli powder (Laal mirch) - 2 tsp
Red chilli flakes (Kuti laal mirch) - 2 tsp
Turmeric (Haldi) - 1/2 tsp
Crushed roasted cumin (Bhuna kuta zeera) - 1 tsp
Crushed roasted coriander (Bhuna kuta dhania) - 2 tsp
Yogurt (Dahi) - 1 cup
Green chilli (Hari mirch) - 5 small (Chopped)
Dried plum (Aloo bukhara) - 8-10 pcs
Nutmeg and Mace powder (Jaifal and Javitri) - 1/4 tsp
Parboiled rice (Sella chawal) - 4 cups
Lemon Juice (Lemo ka ras) - 2 tbsp
Fresh coriander (Dhania) - 1/2 cup (Chopped)
Mint (Podina) - 1/2 cup (Chopped)
Star anise (Badian phool) - 2 flowers
Bay leaf (Tez paat) - 3 leaves
Kewra water (Khewara pani) - 1 tsp
Yellow food colour (Zarda rang) - 1/4 tsp


Directions:
Boil Jumbo chickpeas / Kabuli chana - 2 cups in 1.5L water for 25 mins on medium heat
Instruction to soak: soak 2 cups of Jumbo chickpeas / Kabuli chana in 1.5L water and 1/2 tsp of baking soda for 6 hours or overnight. Soaking rehydrates the chickpeas and reduces cooking time
Once the water is absorbed and Chickpeas / Chana are tender (approximately 25 mins) turn off heat and set aside
*To reduce cooking time in the recipe, pre-boiled chickpeas /chana can be used
In a pan, add 3/4 cup Oil (Tel) and add the following ingredients:
a. Cinnamon / Dar chini - 2 pcs
b. Black cardamom / Bari elaichi - 3 pcs
c. Cumin / Zeera - 1 tsp
d. Black peppercorns / Sabut Kali mirch - 1 tsp
e. Cloves / Long - 10 pcs
f. Black cumin / Shah zeera - 1 tsp
Saute for 2 mins
Add 3 medium sliced Onion / Pyaz and saute until golden brown
Once Onion are golden brown, remove and set aside 1/2 cup of the Onion to use at end of recipe
Add Tomato / Tamatar - 3 medium (Chopped)
Cook for 2 mins and add Garlic paste / Lehsan - 1 tbsp and Ginger paste / Adrak - 1 tbsp
Cook for another 2 mins and add the following ingredients
a. Crushed roasted cumin / Bhuna kuta zeera - 1 tsp
b. Red chilli powder / Laal mirch - 2 tsp
c. Red chilli flakes / Kuti laal mirch - 2 tsp
d. Crushed roasted coriander / Bhuna kuta dhania - 2 tsp
e. Salt / Namak - 1 tsp
f. Turmeric / Haldi - 1/2 tsp
Mix well and cook for 2 mins
Add 1 cup Yogurt / Dahi and cook for 5 mins
Add Dried plum / Aloo bukhara - 8-10 pcs
Green chilli / Hari mirch - 5 small or to taste(Chopped) and cook for 2 mins
Add boiled Chickpeas / Chana and mix well
Add the following ingredients:
a. Fresh coriander / Dhania - 1/2 cup (Chopped)
b. Mint / Podina - 1/2 cup (Chopped)
c. Nutmeg and Mace powder / Jaifal and Javitri - 1/4 tsp
Mix well, the Chickpea gravy / Chana masala is now ready
In a pan, add 4L of Water (Pani) and add the following ingredients
a. Black cardamom / Bari elaichi - 3 pcs
b. Cinnamon (Dar chini) - 3 pcs
c. Star Anise / Badian Phool - 2 flowers
d. Bay leaf / Tez Paat - 3 leaves
e. Cumin / Zeera - 1 tbsp
f. Salt / Namak - 2 tbsp (To taste)
Bring the water to boil and add 4 cups of Parboiled rice / Sella chawal (soaked for 4 hours) - boil to 90% completion (approximately 12-15 mins) and drain excess water.
If using basmati rice only soak for 30 mins. Soaking time depends on the rice used in the recipe.
In a pan, layer half of the boiled rice, all of the Chickpea gravy / Chana masala, and then add the rest of the rice.
Add the following ingredients on the top layer of rice
a. Lemon Juice / Lemo ka ras - 2 tbsp
b. Mix 1/4 tsp of Yellow food colour (Zarda rang) in 1 tbsp water and add on top
c. Kewra water / Khewara pani - 1 tsp
d. 1/2 cup of the fried onion from earlier
e. Oil / Tel - 1/4 cup
Dum Cook (Steam) for 10 mins
Turn off flame, mix and serve

Chapters
Intro: 0:00
Cooking: 0:14
Assembling Biryani: 6:18
Outro: 8:25
Description and recipe card:8:43


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