Chana Biryani: Easy and healthy chana biryani using pressure cooker
INGREDIENTS
Basmati rice - 1 cup
White Channa - ½ cup
Onion - 1 large sized
Red chilli powder - ½ tsp
Coriander powder - ¼ tsp
Garam masala powder - ½ tsp
Water - 1.5 cups
Salt - as required
Lemon juice - 1 tsp
To Grind
Tomato - 1 medium sized
Green chillies - 1
Ginger - 1 inch piece
Garlic - 4 cloves
Mint leaves - ⅛ cup
Corainder leaves - ⅛ cup
Coconut grated - ¼ cup
To temper
Ghee - 2 tbsp
Oil - 1 tsp
Bay leaves - 1
Cinnamon - ¼ inch piece
Cloves - 2
Cardamom - 1
Preparation
1) Soak chana in water for at least 7 hours or overnight. Then pressure cook the channa for 5 whistles in medium flame. Once pressure released from the cooker, collect the cooked chana in a bowl and keep aside.
2) Take all the ingredients under to grind in a blender without adding water and grind it to a smooth paste. Set aside. Measure 1 cup of rice and wash it well in running water. Soak the rice in water for at least half an hour.
Method
1) Heat a pressure cooker with ghee & oil. Add bay leaves, cinnamon, cloves, & cardamom. Fry for a minute and then add onions. Saute them nicely until golden brown. Once onions becomes transparent, then add the ground masala paste.
2) Mix it well and stir it for three minutes. Now add red chilli powder,coriander powder and garam masala powder. Mix them together and fry them for five minutes. Then add pressure cooked channa and mix well with the gravy. Saute them for 3 minutes.
3) Once the channa is well coated with the gravy, add soaked basmati rice and mix well.
4) Add 1.5 cups of water and bring it to a boil. Then close the lid of pressure cooker and cook everything in low medium flame for three whistles. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and add lemon juice and top with ghee if required.
Notes :
Pressure cooking the channa separately is important as the Channa takes time to cook.
Add 1/2 cup of coconut milk instead of water for variation. In that case make the water measurement to 1 cup.
Any bean variety can be used to make this biryani.
Soak the rice at least for 30 minutes or even 1 hour. Soaking the rice as much as possible gives soft and fluffy biryani.
Pic Source: Google
#babynutrition #snackrecipes #tiffinrecipes #instantrecipes
INGREDIENTS
Basmati rice - 1 cup
White Channa - ½ cup
Onion - 1 large sized
Red chilli powder - ½ tsp
Coriander powder - ¼ tsp
Garam masala powder - ½ tsp
Water - 1.5 cups
Salt - as required
Lemon juice - 1 tsp
To Grind
Tomato - 1 medium sized
Green chillies - 1
Ginger - 1 inch piece
Garlic - 4 cloves
Mint leaves - ⅛ cup
Corainder leaves - ⅛ cup
Coconut grated - ¼ cup
To temper
Ghee - 2 tbsp
Oil - 1 tsp
Bay leaves - 1
Cinnamon - ¼ inch piece
Cloves - 2
Cardamom - 1
Preparation
1) Soak chana in water for at least 7 hours or overnight. Then pressure cook the channa for 5 whistles in medium flame. Once pressure released from the cooker, collect the cooked chana in a bowl and keep aside.
2) Take all the ingredients under to grind in a blender without adding water and grind it to a smooth paste. Set aside. Measure 1 cup of rice and wash it well in running water. Soak the rice in water for at least half an hour.
Method
1) Heat a pressure cooker with ghee & oil. Add bay leaves, cinnamon, cloves, & cardamom. Fry for a minute and then add onions. Saute them nicely until golden brown. Once onions becomes transparent, then add the ground masala paste.
2) Mix it well and stir it for three minutes. Now add red chilli powder,coriander powder and garam masala powder. Mix them together and fry them for five minutes. Then add pressure cooked channa and mix well with the gravy. Saute them for 3 minutes.
3) Once the channa is well coated with the gravy, add soaked basmati rice and mix well.
4) Add 1.5 cups of water and bring it to a boil. Then close the lid of pressure cooker and cook everything in low medium flame for three whistles. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and add lemon juice and top with ghee if required.
Notes :
Pressure cooking the channa separately is important as the Channa takes time to cook.
Add 1/2 cup of coconut milk instead of water for variation. In that case make the water measurement to 1 cup.
Any bean variety can be used to make this biryani.
Soak the rice at least for 30 minutes or even 1 hour. Soaking the rice as much as possible gives soft and fluffy biryani.
Pic Source: Google
#babynutrition #snackrecipes #tiffinrecipes #instantrecipes
