Green Chana Biryani

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Carrot Tomato Rice, Best Quick Vegetable Biryani, Easy Easy Pan Pizza

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4

Ingredients

  • Vegetables / Pulses -
  • 2 cups - dried green Channa
  • 3 cups - fresh choliya (fresh)
  • 2 cups - sweetcorn / 2 cups - Green peas (boiled)
  • 2 nos - medium sized carrots-diced
  • 10 nos- almonds, blanched and then fried lightly
  • 3 cups - basmati Rice
  • 5 nos- medium sized onions, sliced length-wise
  • 2 tbsp - clarified Butter (ghee)
  • Ginger
  • salt to taste
  • Spices -
  • 6 nos- green Cardamom
  • 6 nos- Cloves
  • 2 nos 1 " piece - Cinnamon
  • 10 nos - peppercorns
  • 3 tbsp -jeera
  • 1 tsp - Mustard Seeds
  • 1 pinch - Nutmeg powder
  • 2 nos- Bay Leaves
  • 2 sprigs - Curry leaves
  • Garnish -
  • fried browned Onions
  • Coriander leaves
  • rose water, if desired

How to Make Green Chana Biryani

  • Soak dried green chana overnight, washed the next morning and then boiled.
  • Boil rice with twice its quantity of water and adequate salt, until almost done and pour off excess water. Heat 1 tbsp ghee in a wok add 2 tsp jeera until it sizzles.
  • Add 1/2 the onions, fry until pearly white, add the rice and mix well. Keep aside.
  • Heat 1 tbsp of ghee in a non-stick pan, add bay leaves and curry leaves and 1 tsp jeera and mustard seeds.
  • Fry until jeera / rye sizzles, add remaining onions and spices and fry until onions are golden brown.
  • Add the vegetables and pulses and simmer until the vegetables are al dente .
  • In case the ingredients stick to the pan add a few tsp of curd (yoghurt).
  • Add salt, red chillies and garam masala.
  • Mix the rice and vegetables together, put into a greased pan with a topping of browned onions.
  • Cover with aluminium foil and bake in a pre-heated oven at medium heat for 10 minutes.
  • Garnish with coriander leaves and serve hot.
  • Mint raita is a good accompaniment.