Cholay/Chickpeas Biryani – A Visual Delight

Posted: February 25, 2013 in Biryani, Main Course, North Indian, Rice
Tags: ,

cholay biryani

Biryanis are visual delights – a beautiful combination of fluffy fragrant rice, richly spiced vegetables/meat, flavorful nuts and most often, orange strands of exotic saffron. Originally, as said biryani was invented by Mughal and north India was the main center of it but soon this fragrant food found favor with the Nawabs of Hyderabad and Lucknow. Accompanied with a yogurt salad, biryani is undoubtedly delightful and complete meal, be it non veg or veg version. Whether you eat it as a one-dish meal or as part of an Indian feast, it’s well worth the effort to prepare. The Biryani mentioned here is one unusual kind which you will rarely find in restaurants. Just follow the steps and it will come out very delicious and beautiful!

Ingredients :-

Chickpeas/Kabuli Chana
1 cup
Basmati Rice
1 1/2 cup
Green Cardamom
Black Cardamom
Bay Leaf
Tea Leaf
2 Tablespoon
3-4 Tablespoon
Onion, Sliced
1 medium
Ginger Paste
1 tablespoon
Garlic Paste 1 tablespoon
Green Chilli Paste
1 teaspoon
Chole Masala
2 teaspoon
To taste
Red Chilli Powder
1 teaspoon
Few strands
1/4 cup
1/2 Cup
Fried Onion 1/2 Cup
Mint Leaves
Ginger, thin strips
One inch piece
Kewra water
1 teaspoon

Method :-

  • Soak kabuli chana overnight in four cups of water.
  • Rinse the rice 3-4 times until the water runs clear.
  • Soak rice in three cups of water for about half an hour. Drain it.
  • Boil four cups of water in a deep pan with salt,black cardamom,green cardamoms, bay leaves and cloves.
  • Add rice to boiling water. Cook until the rice is just tender and chewy (neither soft nor crunchy,3/4th done), about 10 minutes. Drain excess water.
  • Drain the chickpeas and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender.
  • Remove the muslin cloth bag and drain kabuli chana.
  • Heat two tablespoons oil in a non stick deep pan, add onion and sauté. Add garlic paste, ginger paste, green chilli paste and continue to saute till fragrant.
  • Add chholay masala and red chilli powder and mix. Add the boiled chana and mix.
  • Mix saffron and milk and heat it in the microwave for one minute.
  • Add salt to the chholay and mix. Remove it from heat . Whisk the yogurt in a large bowl and add the cooked cholay into it. Mix well and marinate it for about one hour.
  • Take a broad pan and add half of the marinated cholay into it. Spread half rice over it. Drizzle half the fried onions, half the mint leaves and ginger strips.
  • Spread the remaining cholay and then rice. Drizzle the saffron milk, the remaining fried onions and remaining mint leaves. At the end drizzle Kewra water. Cover the lid tightly.
  • Preheat the oven and place the biryani pot and cook for ten minutes. If you are using the slow cooking method on direct heat, place the sealed vessel on a tawa.
  • Serve hot with any kind of raita and salad.

chollay biryani

Note :-

  • You can even use brown Basmati rice for Biryanis.
  • If the rice gets cook more then what desired keep it in freeze for about 1-2 hour.This will help in separating the grains.
  • You can also add boiled potatoes to this dish. Just saute it in little oil and marinate it along with chickpeas.

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